Last week I stopped in at a Mennonite farm to check out their produce - they had a lot of squash as you can see by this picture - for the first time, I made a squash soup that I first saw on Instagram, if you are looking for a great squash soup recipe, check out Rosinda's recipe on her blog, With Love From the Kitchen - it's delicious!!!
I bought a huge zucchini when I was there - I made Zucchini Chocolate Chip Muffins - what a perfect fall muffin - delicious! The original recipe is from All Recipes, I have very seldom tried one of the top rated recipes on that site that hasn't been good. This one doesn't disappoint!!
Zucchini Chocolate Chip Muffins
1 1/2 c. flour
3/4 white sugar
1 tsp. b. soda
1 tsp. cinnamon
1/2 tsp. salt
1 egg, slightly beaten
1/2 c. vegetable oil
1/4 c. milk
1 tbsp. lemon juice
1 tsp. vanilla extract
1 c. shredded zucchini - I squeezed the liquid from the shredded zucchini.
1/2 c. miniature chocolate chips
1/2 c. walnuts (optional)
Preheat oven to 350. Grease 12 muffin cups or one with paper muffin liner cups. I always use the Reynolds type, the muffin or cupcake slides out perfectly.
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix egg, oil, milk, lemon juice and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips and walnuts. Fill prepared muffin cups 2/3 full.
Bake in preheated oven until a toothpick comes out clean, 20-25 minutes.