What a scrumptious muffin recipe! Our soon to be 14 year old daughter, "Keeper of the Home Apprentice in our Kitchen" (click to read post) is like her mom, she loves to experiment and change out or add new ingredients to her baking and cooking. Here we have an amazingly moist Zucchini Chocolate Chip Muffin recipe and as Leah states it’s expanded with the yummy fillings and toppings!
Leah typed up the recipe for me. What a great helper and servant of the LORD she is. She baked this batch and they were gone in days with much self control.
2 cups sprouted whole wheat flour (or more)
2 tsp baking soda
¼ tsp baking powder
3 tsp cinnamon (or more)
1 tsp salt approximately (or more)
½ cup olive oil
½ cup water
1 ½ – 2 cups zucchini, grated (unpeeled)
2/3 cup raw honey
½ - ¾ cup blackberries
½ - ¾ cup dried cranberries
½ - ¾ cup blueberries
¼ - ½ cup cut strawberries
¾ – 1 cup chocolate chips (or less)
nuts and raisins (optional)
• Grease muffin tins enough to make 18-24 muffins (I made 12 medium sized and 12 miniature muffins). You can use muffin tin liners instead of greasing the tins. Grease pie pans for a special cake/loaf.
• Mix in bowl, flour, baking soda, baking powder, cinnamon, salt.
• Beat eggs and blend in zucchini, oil, water, and honey (or just put them into the mixing bowl)
• If you beat the wet ingredients first, add them to the dry ingredients.
• Add fruit and nuts.
• Scoop into prepared pans and top with extra fruit/nuts/chocolate chips if desired.
• Bake at 350 degrees Fahrenheit for 20 minutes or until fork comes out moist, but cooked. :~)
Give it a try and let Leah know how they turn out
May you be blessed
This recipe is also shared at:
- GNOWFLINS ~ Tuesday Twister
- KellytheKitchenKop ~ Real Food Wednesday
- The Nourishing Gourmet ~ PennywisePlatter Thursday
- Food Renegade ~ Fight Back Fridays