At Syracuse, the dining halls have (in my opinion) great applesauce cake and zucchini bread. Those desserts are a few of the dishes I actually look forward to when I eat at the dining hall. I haven’t baked anything with zucchini in a long time, so I wanted to try something new with these—Berry Chocolate Chip Zucchini Muffins!
First of all, this batter smells heavenly. The spices filled my kitchen with a warm, autumn-y aroma, it was awesome. The zucchini and the applesauce keeps the muffins moist, and they were already going to be moist and fresher longer because of the liners (a little tip I learned from Giada on the Food Network—bake muffins in liners because it helps them stay moist). The spices came home in the flavor of the muffins, too, adding that warm autumn-ness behind the star flavors from the berries and the chocolate chips. I loved how bright and slightly tart the berries were, even after being baked, and how their flavors contrasted with the deep, almost roasted flavor from the chocolate chips. And the presentation is just great. I love how the green from the zucchini and the purples and pinks of the berries marble, freckle, and stain the muffins—they look so unique and pretty in their Easter liners.
Berry Chocolate Chip Zucchini Muffins
Yields about 18 muffins
2 eggs, lightly beaten
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar (I use 1/4 cup light brown sugar and 1/4 cup dark brown sugar)
1 1/2 cups shredded zucchini (about one large zucchini)
1/2 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup frozen berries, thawed
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees Fahrenheit. Prepare muffin tins with liners, or spray with non-stick spray.
2. In a large bowl, beat together eggs, applesauce, vanilla, and sugars. Fold in zucchini.
3. Add flours, salt, baking powder, baking soda, and cinnamon to wet ingredients. Fold in berries and chocolate chips gently.
4. Transfer batter into muffin tins using a 1/4 cup measure. Bake for 25-30 minutes, or until a tester comes out clean. Remove and let cool in tins on wire rack for five minutes. Remove muffins from tins and let cool completely on wire rack. Store in an air-tight container.