July 19, 2009
Chocolate Chip Zucchini Pecan Muffins
Ingredients:
13/4 cups all-purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2/3 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 cup vegetable oil
1 1/2 tsp pure vanilla extract
1 tsp grated lemon rind
1 1/2 cups grated zucchini (hand grated preferably - results from a food processor tend to be too wet)
1/4 cup chocolate chips
1/4 cup chopped pecans
Directions:
1. Preheat the oven to 350 oF. Grease 12 large or 18 smaller muffin cups, or line the cups with muffin papers.
2. In a medium bowl, sift the flour, salt, baking soda, baking powder and spices together.
3. In a large bowl, mix together the brown and white sugars and the eggs. Add in the vegetable oil, vanilla and lemon rind. Stir in the grated zucchini, chocolate chips and pecans. Add the flour mixture, combining everything but not overmixing.
4. Fill the muffin cups two-thirds full and bake about 25 minutes, until a straw or cake tester inserted in the center comes out clean or the muffin feels springy when gently pressed with your finger.
Yield: 12-18 muffins, depending on size
Source: Mostly The Cupcake Cafe Cookbook, with some inspiration from this recipe for Zucchini Pecan Muffins.
