I’m adding another recipe to my ever growing collection of chocolate chip muffins. This variation of choc chip and zucchini muffins turned out perfectly. The addition of the grated zucchini makes the muffin soft and spongy, no dry and or crumbly muffins here. It’s also a bonus that there is a vegetable in something that tastes “so good” according to my boys.
These are prefect for the school lunchbox.
1 Medium Zucchini, peeled and grated
1 3/4 Cups Self Raising Flour
80gm Butter, melted
1 Tsp Vanilla Essence
80gm Raw Sugar (or any type of sugar)
1 Cup Chocolate Chips
LETS PUT IT ALL TOGETHER
1. Simply place all the ingredients into a large bowl (reserve 1/4 cup of the chocolate chips for the top) and mix to just combine all the ingredients. You don’t want to over work the batter.
2. Spoon into muffin cases in a 12 hole muffin tray. Bake in a preheated 180 degree Celsius oven for 15 minutes or until they bounce back when touched. Once baked allow to cool in the tray for 5 minutes then cool on a cooling rack. Allow to cool completely before storing.
Freezer Friendly: store in ziplock bags for up to 3 months. Simply place in the lunchbox and they will be defrosted by morning tea.
Store in the fridge in an airtight container for up to 7 days.