Zucchini Chocolate Chip Muffins and Bread
Secret recipe I have made for over 35 years! These muffins are a family favorite! Perfectly balanced with a moist texture and just the right amount of sweetness! Great for a dessert 🧁 or morning indulgence with coffee.
Equipment
- Food Processor or Grater
Ingredients
Wet Ingredients
- 3 Eggs Slightly Beaten
- 3 Tsps. Vanilla
- 1 Cup Oil I prefer Canola
- 2 ½ Cups Zucchini Grated
Dry Ingredients
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1 Tsp. Salt
- 1 Tsp. Cinnamon
- 3 Oz. Hershey Candy Bar Grated
- 1 Cup Mini Chocolate Chips Can use Regular Size
- 3 Cups all-purpose flour
- ½ Cup Nuts (Optional)
Instructions
- Preheat Oven to 425°. Grease and flour 4 loaf pans or approx. 24 muffin cups (liners can be used)
- In large bowl stir all your wet ingredients together
- Add all remaining ingredients EXCEPT for flour to bowl and stir together.
- Add flour and stir.
- Bake at 425° for 18-22 minutes. Closer to 18 for muffins and closer to 22 for loafs. Be careful not to overbake.