Zucchini muffins with crystallized ginger and chocolate chips

Zucchini muffins with crystallized ginger and chocolate chips

Crystallized ginger is an underrated addition to many baked goods. Its zingy yet sweet bite is a great way to turn a basic recipe into something more sophisticated. We particularly like it when paired with chocolate and fruit, like in these zucchini muffins, and in banana bread.

Ingredients for 24 muffins:

  • 3 to 4 cups grated fresh zucchini (310g to 425g)
  • 3/4 cup (170gunsalted butter, melted
  • 3 cups (390gall purpose flour or Italian 00 flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup brown sugar (or cane sugar or regular sugar – can up the sugar to 1 and 1/3 if desired)
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup (100g) bittersweet chocolate chips (or semisweet if preferred)
  • 1/2 cup crystallized ginger, chopped into small cubes
  • splash of milk or kefir

First, drain the zucchini; place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it’s in the colander, then let it drain. In the meantime, preheat the oven to to 350°F (175°C) and line the muffin tins with cupcake liners. In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, and ground nutmeg. In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the drained grated zucchini and then the melted butter. Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the chocolate chips and chopped crystallized ginger. If mixture is too dry (it depends on the water content of your zucchini), add a splash of milk or kefir until it reaches a spoonable consistency. Using a spoon or a 2 oz scooper, divide the dough equally into 24 muffins. Bake for 30 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 5 minutes, then transfer the muffins to cooling racks to cool thoroughly.


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