Zucchini Chocolate Chip Muffins

IMG_7568

IMG_7545

What do I do when my brother buys too many zucchinis? MAKE MUFFINS WITH THEM! And that’s exactly what I did, though I only needed one medium-large zucchini. Again, I searched for a recipe that was simple and I had ingredients for at home. Tweaking it a bit, I substituted the all purpose flour and used a mix of brown rice and whole wheat flour, used 1 tablespoon of extra virgin olive oil instead of canola oil, used almond milk instead of skim milk, used carob for chocolate chips, used the whole zucchini instead of 1 cup and left out the 1/4 cup sugar.

IMG_7547

IMG_7549

IMG_7551

IMG_7553

When the wet mixture is poured into the dry, it might seem too dry. Keep mixing…don’t add more liquid (ie. more milk). Once combined, the paste will resemble cooked oatmeal consistency.

IMG_7555

IMG_7557

Because I put in the whole zucchini, I had two extra muffins, making 11 in total (the original recipe makes 9).

IMG_7560

IMG_7565

*Do NOT over bake muffins as they will be too dry. I learned the hard way. I put the muffins in for 20 minutes and tested them with a toothpick. Some muffins were ready but some were not. So I turned off the oven and put them back in for another 5 minutes.

IMG_7573

My muffins do not look like what’s photograpged on the recipe’s website. I’m guessing it’s because I whacked in too much zucchini but nevertheless it still tastes good. Perfect for morning breakfast!

IMG_7577

Find the Zucchini Chocolate Chip Muffins recipe here. And have you checked out my Pinterest page yet?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s