Have some extra zucchini that needs to be used? Baked to perfection, this moist bread is full of grated zucchini and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels. This chocolaty bread is sure to become a family favorite.
Chocolate Chip Zucchini Muffins are not only a delicious way to use up that extra zucchini but also a delightful treat perfect for any time of day. Ideal for brunch, or as a quick snack, these muffins have a winning combination of tender, moist zucchini and rich, semi-sweet chocolate morsels.
Crafted with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, each bite promises just the right amount of chocolatey goodness. The recipe is straightforward, making it an easy choice for breakfast and brunch recipes or as quick breads that can be enjoyed at any meal.
Whether you’re gathering for a leisurely weekend breakfast or preparing for all meals throughout the day, these muffins cater to a variety of needs. They are a perfect embodiment of the ease and delight that comes from homemade easy recipes.
Enjoy Chocolate Chip Zucchini Muffins as part of your meal planning, knowing that these delightful bread/muffins are not only tasty but also a versatile addition to your family's favorites.
Ingredients
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Directions
Step 1
Preheat oven to 350º F. Grease and flour two 8 x 4-inch loaf pans.
Step 2
Combine all-purpose flour, whole-wheat flour, baking soda and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition. Beat in oil and vanilla extract. Stir in flour mixture just until moistened. Fold in zucchini and morsels. Divide mixture between loaf pans.
Step 3
Bake for 60 to 70 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around the edges of pans. Remove from pans; cool completely on wire racks.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Grease and flour two 8 x 4-inch loaf pans.
Step 2
Combine all-purpose flour, whole-wheat flour, baking soda and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until well combined. Add eggs one at a time, beating well after each addition. Beat in oil and vanilla extract. Stir in flour mixture just until moistened. Fold in zucchini and morsels. Divide mixture between loaf pans.
Step 3
Bake for 60 to 70 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around the edges of pans. Remove from pans; cool completely on wire racks.
Ingredients
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