Zucchini Chocolate Chip Muffins Just So Tasty Preheat the oven to 375f (190c) and line a 12 cavity muffin pan with muffin papers. this recipe will yield 12 14 muffins, so you may need 2 pans. lightly blot the grated zucchini with paper towel to remove excess liquid. you do not need to remove all the liquid. do not try to squeeze the zucchini dry. Preheat the oven to 375f (190c or 180c on a forced fan oven). line a 12 cavity muffin pan with muffin papers. using a paper towel, squeeze out any excess liquid from the grated zucchini. it won't feel dry, but it shouldn't be dripping water.
Zucchini Chocolate Chip Muffins Just So Tasty Combine all dry ingredients in a mixing bowl, then set aside. in a large measuring cup, combine all liquid ingredients (including zucchini). mix wet into dry, and immediately portion into the baking cups and place in the oven. bake 19 minutes, then allow the zucchini muffins to cool before removing from the tray. Set aside. in a large bowl, whisk together the melted butter and brown sugar. add the eggs and vanilla extract and whisk to combine. stir in the zucchini. add the dry ingredients to the zucchini mixture and stir until just combined. stir in ½ cup of the chocolate chips and all of the nuts (if using). Instructions. preheat oven to 425°f. spray a regular 12 capacity cupcake pan with nonstick cooking spray that contains flour, set aside. in a medium size bowl whisk the flour, cinnamon, baking powder, baking soda, and salt. in a large bowl whisk the eggs, sugar, zucchini, oil, and vanilla until well combined. Instructions. preheat the oven to 350 degrees f. line a standard muffin pan with liners and spray them lightly with oil so the muffins don't stick to the liners. in a large bowl, add the flour, cocoa, baking powder and salt. whisk well to combine.
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