Got some zucchinis in your refrigerator and don’t know what to do with them? They contain a lot of water and therefore cannot be kept as long as other vegetables in the fridge. But don’t throw them away just yet! We have the perfect recipe for you! Plus, these muffins can be kept in a sealed container at room temperature for 3 days or in the refrigerator for a week. It’s a great way to postpone their expiry date!
Psst! Hidding veggies in your muffins is an excellent idea to make your kids (or any family member) eat more vegetables daily. Plus, it makes an healthy and nut-free snack for school! No one will detect the zucchini through the chocolate, cinnamon, and nutmeg flavours.
Firstly, these muffins allow you to quickly use the yellow or green zucchinis forgotten in your fridge. Indeed, this recipe can be made in 10 minutes and doesn’t require a mixer. You don’t even need to disgorge or drain them, unlike other popular recipes. The dry and wet ingredients ratio takes into account the water contained in the zucchinis!
Secondly, these muffins are tasty, soft, and light. Finally, the recipe can easily be adjusted by substituting the semi-sweet chocolate chips (or dark chocolate) with nuts or raisins! You could even add some cocoa powder to make a double chocolate version instead!
Buttermilk or milk
Semi-sweet chocolate chips
Preheat the oven to 425 °F (220 °C).
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, mix the butter, sugar, and brown sugar until the texture is smooth, creamy, and homogeneous. Add the eggs, vanilla extract, buttermilk, and grated zucchinis. Mix well with a wooden spoon.
Incorporate the dry ingredients to the wet ingredients mix. Then, add the chocolate chips. Do not overmix. The preparation will be thick, but the zucchinis will release their surplus water to the mix when cooking. This will make your muffins extra soft.
Pour the preparation into a buttered muffin tin (or use baking cups).
Cook for 5 minutes at 425°F (218°C), then reduce the heat to 350 °F (175 °C) and cook 15 more minutes or until a toothpick inserted in the middle comes out clean. Let cool at room temperature.
It’s super easy! You could simply replace the all-purpose flour with whole wheat flour. Indeed, the latter contains 3 times the quantity of fibers found in the regular version. Besides, you can even mix the two sorts if you’re not too used to whole wheat. It’s a good way to start!
For 1 muffin
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