February 2, 2010

Zucchini & Chocolate Chip Mini-Loaves

mini zuchinni loaves

Well, just like most people, I have broken my New Year's Resolutions. I was hoping that I could post Weekly Photos, every week, but this last week has been so very busy that I didn't even pick up my camera. But, on a good note, the fundraiser I was organizing went really well. The food was good, people bid on a lot of great silent auction items and there were no big problems. Things went really smoothly. Hallelujah!

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If you tried out the Applesauce-Raisin Muffins that I blogged about before, then you will surely love these Zucchini & Chocolate Chip mini-loaves. It's the same base recipe but adapted for zucchini instead. They are moist and healthy.

From what I learned from the Banana Bread blogpost, if you prefer to put in nuts instead of chocolate chips, you are more than welcome! I was surprised that so many of you did not like chocolate chips in your loaves! Like I said in that post, I love my chocolate chips.

Enjoy!

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Zucchini & Chocolate Chip Mini-Loaves
makes 16-18 mini-muffins or 12 regular muffins or 9-10 mini-loaves

3/4 cup natural bran
3/4 cup whole wheat
1/2 cup sugar or splenda
1 tsp baking powder
1 tsp baking soda

1 cup grated, unpeeled zucchini
1 egg, beat
1/2 cup buttermilk
1/4 cup vegetable oil

1/2 cup chocolate chips

Combine all dry ingredients (first 6) into a bowl. Set aside.

Combine zucchini, egg, buttermilk and vegetable oil together. Add dry ingredients to the zucchini mixture until just moistened. Fold in chocolate chips.

Spoon into prepared muffin tins. Bake at 400F for 15 minutes for muffins (about 3-5 minutes longer for mini-loaves) or until toothpick comes out clean from center of muffin. Let cool on rack for about 5 mintues and take them out of the muffin tins.

Recipe adapted from: Zucchini muffins, The Lighthearted Cookbook
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