04 Nov Zucchini Chocolate Chip Muffins & LINK to NEW Cheshvan Shiur
A neighbor and friend graciously sent us a delicious zucchini bread for yom-tov, which we all (my family and company) enjoyed very much! We liked it so much, I requested the recipe. I adapted the recipe to make the Zucchini Bread lower fat and lower sugar, and my kids (and company) enjoyed my healthier version just as much as the original.
Now that yom-tov is over, and a whole loaf/bread is not as useful, I decided to make Zucchini Muffins. This recipe is much lower fat and much lower sugar than the original, but still yields a moist and delicious muffin! I think you and yours will enjoy them as much as we did, and do.
Zucchini Chocolate Chip Muffins
Preheat the oven to 350*. Line 17-18 standard-size muffin cups with paper muffin liners. Set aside.
In a large mixing bowl, combine:
2 c. white whole wheat flour
1 c. all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 c. light brown sugar
1/4 c. sugar
1/3 c. chocolate chips (optional, but recommended!)
Stir all together to combine.
In a pyrex (or similar style) measuring cup, combine:
1/4 c. orange juice
1/2 c. oil
1/2 c. natural (no sugar added) applesauce
1 tsp. vanilla extract
Make a well in the center of the dry ingredients, and pour in the wet ingredients.
To the bowl, add:
2 eggs and 2 egg whites, lightly beaten
2 c. grated, unpeeled zucchini
Optional: 1/2 c. chopped walnuts (If you like nuts. My kids prefer without the walnuts, so I omit them.)
Stir together till all the ingredients are incorporated. Note: Batter will be thick.
Divide the batter between the prepared muffin cups, using a spatula to scrape all the batter out of the bowl.
Bake on 350* for 20-25 minutes, till dry. Cool the muffins on a wire rack and enjoy!
B’tay’avon and happy baking,
For your interest, here is the link to my new Chodesh Cheshvan shiur, presented yesterday at the YI Woodmere:
Enjoy and please feel free to share with others.