|Picture stolen from the recipe, of course.|
I used to think zucchini had no place being in baked goods. I also used to think chocolate chips had no place being in muffins. Why the sudden change of heart? I have no idea. But I love zucchini and with it being in season and all I was trying to find new ways to use it. I came across this recipe on allrecipes.com and decided to give it a go.
I made a few alterations to the recipe, and made it gluten free, of course. Also, if you are making these muffins for children or grown adults who are weary of green things in their muffins, I suggest peeling the zucchini before shredding it and calling them "Chocolate Chip Muffins". You will be sneaking some veggies into their diet without anyone knowing. Makes 12 muffins.
1 1/2 cups flour (I used 1 cup Bob's Red Mill GF All-Purpose, and 1/2 cup rice flour)
3/4 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup applesauce (or vegetable oil, if you like fat)
1/4 cup milk (dear Maiah, I used your milk, sorry/thank you)
1 tsp vanilla
1 medium zucchini, (peeled if you want) and shredded
1/2 cup chocolate chips
1. Pre-heat oven to 350
2. In a large boil stir together all the dry ingredients. Add the liquid ones and mix.
3. Stir in the zucchini. Add the chocolate chips.
4. Fill greased muffin cups 2/3 full
4. Bake for 20-25 minutes