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Wednesday, August 28, 2013

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts

Yes, the gardens are still spilling over with squash!! And trust me, I am not complaining! Squash is one of the most versatile veggies. You can stuff them, saute them, fry them, grate them, add them to soups and stews... the possibilities really are endless!

In this case, I decided to turn them into one of my favorites-- Zucchini Muffins (or Bread). Great for eating now or freezing and eating later.  Also, the use of whole wheat flour in addition to the squash makes them a healthier muffin alternative. What a great way to get some veggies into your loved ones!

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts
Makes 1 dozen muffins

3 Eggs
2/3 cup Vegetable Oil
1/2 cup Brown Sugar
1 tsp Vanilla Extract
2 cups Whole Wheat Flour
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Salt
2 1/2 cups Zucchini, grated
1 cup Semi Sweet Chocolate Chips
3/4 cup Walnuts, chopped

Preheat the oven to 350 degrees Fahrenheit and line or grease a muffin tin (or a loaf tin if you prefer). Set aside.

 In a large bowl, beat the eggs, oil, sugar, and vanilla until smooth. Then add the flour, baking soda and powder, cinnamon and salt and mix until just combined. 

Stir in the grated zucchini, chocolate chips salt, baking soda, baking powder, and cinnamon, mixing until well combined. 4) Stir in the zucchini, chocolate chips and walnuts until evenly distributed.

Divide the batter amongst the 12 muffin cups (or pour into the loaf pan) and bake in the preheated oven for about 20 minutes for the muffins or about 50 minutes for the loaf (until a toothpick inserted into the centre comes out clean). 

If you are going to freeze, ensure you cool completely then wrap tightly before freezing.

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