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Wonderfully easy and a real treat for a back-to-school lunch. The zucchini keeps the muffins moist, and the kids will never suspect they are getting a serving of vegetables. We used zucchini that were on the small side; if your zucchini are large and mature, cut away and discard the seeds before grating.

  • 1/2 Cup milk
  • 1/4 tsp. white vinegar
  • 1/2 Cup room temperature butter (1 stick)
  • 1/2 Cup vegetable oil
  • 1 3/4 Cups white sugar
  • 2 large eggs
  • 2 1/2 Cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 - 1/2 tsp. CINNAMON (we used CHINA)
  • 1/2 tsp. salt
  • 2 Cups peeled and finely grated zucchini - 3 small zucchini
  • 1 Cup chocolate chips
  • 1/4 Cup chopped pecans or walnuts (optional)

Preheat oven to 325°. Line 2 standard muffin pans with papers. Mix together the milk and vinegar and set aside (if a recipe calls for sour milk, this is how you make it). In a large bowl, beat together the butter, oil and sugar until creamy. Add eggs, VANILLA EXTRACT and milk/vinegar mix. Blend well. In a separate bowl, mix together flour, COCOA POWDER, baking soda, CINNAMON and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and half the chocolate chips and stir well. Spoon the batter evenly into the pans, filling each paper 2/3 full. Sprinkle the other half of the chocolate chips and nuts (if using), on top and bake for about 20 minutes, until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched (don't touch the melted chocolate, though).

Prep. time: 15 minutes
Baking time: 20-25 minutes
Yield: 24 muffins

Single Strength Vanilla 4 oz. Bottle
Natural Cocoa Powder 2.1 oz. 1/2 cup jar
China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar

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