Got Zucchini?

Last week I bought a bunch of zucchini. It’s one of those veggies that the whole family loves. Normally I slice it thin and just cook it with a little olive oil. This time I decided to make zucchini chips and Zucchini-Chocolate Chip Muffins. Sorry no pictures of the chips we ate them too fast! And actually I didn’t save any of those for the kids, my husband and I scarfed them quickly while the kids were out. If you make them make sure to make a lot they are yummy. For the chips slice the zucchini thinly and toss with olive oil and salt. Cook at 250° for 2-3 hours depending on your oven. If they are still a little soft you can even microwave them. They are a delicious crunchy snack and healthy to boot! The muffins are a perfect breakfast snack and they are healthier than some of the other things they grab.

Zucchini-Chocolate Chip Muffins – 24 servings

3 cups all-purpose flour
1-1/2 cups white sugar (I used 1 cup raw sugar and 1/2 cup brown sugar instead of white)
2 teaspoons baking soda
1 teaspoon salt
2 egg, lightly beaten
1 cup vegetable oil
1/2 cup milk
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups shredded zucchini (I used a cheese grater)
1 cup chocolate chips
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking soda, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and nuts. Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

I also made the same muffins gluten, dairy and nut free for my daughter. I just exchanged Jules Gluten free flour (the best flour we’ve used!) for the regular flour, used soy milk and left out the chips and nuts. She said they tasted yummy.



This entry was posted on 04/8/13 and is filed under food, random goodies. Tags: , , ,