I don't know why I put off making these muffins. First, I should tell you that these are the zucchini cupcakes from Martha Stewart's Cupcakes book. They are usually frosted with cream cheese frosting, but I decided to make them without the frosting and add chocolate chips instead. These muffins are really easy to make, and you don't even have to take out the mixer!
I've been avoiding Martha Stewart's books mostly because the last few time I've been following her recipes, they hadn't turned out well. But I can definitely tell you now that these muffins have turned things around!
At this point of the batter preparation, it felt like Christmas in our kitchen. The mixture of cinnamon, nutmeg and cloves brought back sweet memories of warm gingerbread cookies!
Once I took the muffins out of the oven, I was so relieved they hadn't overflowed because I was debating if I should fill them over the usual three-quarters-full suggestion. I had halved the recipe down to 12 muffins but go ahead and make all 24 cause they go by fast!!
Chocolate Chip Zucchini Muffins
Makes 24 muffins
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup vegetable oil
2 large eggs, at room temperature
1 tbsp vanilla extract
3/4 tsp grated lemon zest
2 cups sugar (original recipe had packed brown sugar but I was out!)
3 cups packed grated zucchini
1 cup semisweet chocolate chips (optional)
Preheat oven to 350 degrees F and line muffin tins with paper liners.
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together oil, eggs, vanilla and lemon zest until well blended. Whisk in brown sugar until smooth. Stir in zucchini and then add flour mixture and stir until just combined. Stir in chocolate chips.
Divide the batter evenly into muffin tins. Bake for 20 minutes or until inserted toothpick comes out clean. Transfer muffins on a wire rack to cool.