|Chocolate Chip Zucchini Muffins: Awkward Kitchenette|
If you have read previous posts, I'm sure you know by now that I started with a recipe, found myself lacking in several ingredients, and ended up with something completely different. I actually pulled from several recipes on this one, and had to do a bunch of ridiculous math to figure out how to make a recipe that calls for 3 cups of zucchini work for 4 cups of zucchini...
Chocolate Chip Zucchini Muffins
4 (right?) cups of zucchini
1 cup butter, melted
3 large eggs
1 2/3 cup sugar
2 1/2 teaspoon vanilla
2 1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 cup brown sugar
4 cups flour
1 cup chocolate chips
1/4 cup chocolate sprinkles (optional. On that note, the chocolate chips are optional too, but then they aren't really chocolate chip zucchini muffins, are they?)
Step 1: Dump sugar, eggs, and vanilla in the mixer.
Step 2: Dump zucchini and butter in the mixer. My zucchini was frozen from last summer in our garden. If you are using frozen zucchini I have several suggestions - one, thaw it. Two, squeeze it as dry as possible. Three, pour the melted butter on top of the zucchini, in case it is still a *tiny* bit frozen, like mine was.
Step 3: Dump baking soda, nutmeg, brown sugar in mixer.
Step 4: Add flour slowly. Otherwise your mixer will start to moan and complain about all the work you are forcing upon it. Don't listen, it will get done. You may have to scrape down the bowl several times.
Step 5: Scrape down the bowl. The zucchini *may* remind you of the zombies clinging to human flesh in movies your husband (or wife! children?) watches as it refuses to budge from the mixer claw-thingy. Be resilient.
Step 6: Very carefully put batter into muffin tins that are either clothed with liners or greased. This is very difficult. For reals. It takes a long time. If you have to, put it in the fridge and take a break. Then try again.
Step 7: Cook at 350 degrees for 30 minutes.
If you have extra, you can make it into a loaf of bread. Especially if you are like me and only have one muffin pan and don't want another uneven pan full. So, dump the rest into a bread pan and stick it in the oven with the muffins, but cook for an extra 10 - 15 minutes (depending on how full your pan is.)
Warning: These are no light and airy muffins, they are dense like bread :)
Want some more breads? Check out Brown Sugar Raisin Bread.