On lazy weekend mornings, these muffins keep it super simple and sweet. Mild-mannered zucchini adds moisture, and why not fold in chocolate chips? (It’s also a vegetable, right?)
What You Get
What You’ll Need
Vanilla extract (optional)
Freshly ground nutmeg (optional)
Makes 6 servings or 12 muffins
Active Time: 25 minutes
Total Time: 1 hour
Make sure the rack is in the center of the oven. Preheat the oven to 350°F. Grease a 12-cup standard muffin pan with butter.
Shred about 1½ cups of zucchini, reserving the rest for another use.
In a bowl, whisk together ½ cup melted butter and ½ cup firmly packed brown sugar. Whisk in 2 eggs until thick and smooth. Stir in the zucchini and 1 teaspoon vanilla extract, if you have some on hand.
In a separate bowl, whisk together 1½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and a pinch of nutmeg, if you want some spice. Add the dry ingredients to the wet ingredients and stir just until combined. Fold ½ cup chocolate chips into the batter.
Spoon the batter into the prepared pan, filling each cup about two-thirds full. Bake until the muffins are domed, golden, and a toothpick inserted into the middle comes out clean, 15 to 18 minutes.
Let the muffins cool slightly in the pan before turning out and serving warm. Transfer any leftover muffins to an airtight container for up to 3 days.