ZUCCHINI-CHOCOLATE CHIP MUFFINS RECIPE: HOW TO MAKE IT
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 234 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 28g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
Provided by Taste of Home
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, FatContent 16g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Breakfast, Snacks
Calories 318 calories per serving
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
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ZUCCHINI CHIPS RECIPE - PUREWOW
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Reviews 3.2
Total Time 2 hours
Calories 117 calories per serving
- 1. Preheat the oven to 250�F. Line two baking sheets with parchment paper. 2. Using a sharp knife, slice the zucchini into rounds about ? inch thick?basically, as thin as possible. (You can speed up the process by using a mandoline or the slicing side of a box grater, but a knife works just fine.) 3. In a large bowl, toss the zucchini with the olive oil. Spread the rounds onto the prepared baking sheets, making sure they have space surrounding each piece and are not overlapping. 4. Transfer the trays to the oven and bake until the zucchini rounds are dry and crisp. They will turn lightly golden toward the end of the cook time. If they are browning too much and haven't fully dried, lower the oven temperature to 225�F. The whole process will take about 2 hours. 5. When the chips are fully dry and crisp, remove the baking sheets from the oven. While the chips are still warm, season with salt and pepper. It's important not to season the chips until after they've baked, because the zucchini shrink so much that it's easy for them to become over salted. Store in an airtight container for up to a week to maintain crisp texture.
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