Zucchini Pecan Chocolate Chip Muffin Recipe

Sunday, June 12, 2016
Bursting with great flavors, these zucchini muffins will be your go to recipe in the summer months. These freeze so well you can take them out and keep summer alive by serving these all year long. One batch makes at least 30 muffins.  If you aren't a chocolate chip lover, try raisins, craisins or any other dried fruits. Thanks for stopping by Ciao, Claudia

Zucchini Pecan Chocolate Chip Muffin Recipe
2 cups sugar
3 cups flour
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup pecans halves coarsely chopped or other nuts you like
1 cup chocolate chips or substitute dried fruits
In a large bowl combine the first seven ingredients. In another bowl, beat egg, zucchini, oil, and vanilla. Stir in the dry ingredients until blended. Fold in the chip and pecans.

Pour into two heavily greased and floured cupcake tins (they freeze well also)  Bake at 350 degrees  for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

some more zucchini recipes to try!

Zucchini Dessert Squares
Zucchini tater fritters
Chicken Zucchini and Rice
Healthy Zucchini Medley
Grilled Tomato and Mushroom Zucchini Medley
Baked Zucchini Fries
Zucchini Appetizer
Zucchini Appetizer Quick Bread
Stuffed Zucchini Italian Style

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