It seems that some of my favorite recipes are ones I got from my friends when we were living in North Carolina–because Southern girls can cook…
My dear friend Maria first gave me this recipe and since then I’ve made these muffins a million times, it seems. I think I vary it up a bit each time because you can do that with muffins. This week I made them with all sorts of delicious and healthful items in them, and my friend Kelsi and my kids couldn’t stop eating them, so that is a sign that I should repeat this particular variation!
Some free baking tips from a complete and utter non-professional:
1) With muffins or pancakes or quick bread type recipes, you can vary the flours and add-ins, just make sure it all adds up to what the recipe calls for in flour (for example, if your recipe calls for 3 cups of flour, and you want to substitute some whole wheat flour, wheat germ, or flax seed, just make sure it still all adds up to 3 cups)
2) Coconut oil is an excellent substitute for vegetable oil in these situations…I don’t even buy vegetable oil anymore because I either use butter or coconut oil for baking (with the occasional crisco), and extra virgin olive oil, regular olive oil, or grape seed oil for sautéing, roasting and frying.
3) When you are almost finished with your coconut oil, keep a little bit left in the old container and use that container for greasing muffin pans, so you don’t get your new baking coconut oil all dirty.
Here’s the Recipe, with my updated variations, which is what you really wanted in the first place…
Chocolate Chip Zucchini Muffins
Stir Together dry ingredients:
1 1/2 c. unbleached white flour
1 c. whole wheat pastry flour (regular whole wheat is fine)
1/4 c. wheat germ
1/4 c. flax seed meal
(any combination that adds up to 3 c. works fine)
3/4 c. white sugar
3/4 c. raw cane sugar
(using just white sugar is fine too)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
Mix together wet ingredients:
2 eggs, lightly beaten
1 c. coconut oil (softened, or melted and cooled)
1/2 c. milk
2 T. lemon juice
2 tsp. vanilla
2 c. shredded zucchini
1/2 c. semi-sweet chocolate chips (could be optional, but why?)
Mix the dry ingredients into the wet ingredients, just until combined, then add the shredded zucchini and chocolate chips. Stir until moistened. Grease 18 muffin tins and fill to about 2/3 full. Bake at a 350 degree oven for about 20-25 minutes, or until a toothpick inserted into middle comes out clean and the muffins are golden brown and delicious looking.
These freeze extremely well!