Nutty Chocolate Chip Zucchini Muffins Recipes

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts., Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
• Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.