Sweet & Savory Zucchini Muffins
The sweet comes from the dried apricots and semi-sweet chocolate chunks. The savory comes from the salted pistachios and, of course, the zucchini!
Recipe yields 2 dozen muffins.
4-1/2 cups grated zucchini (one of those gargantuan ones that was hidden in the garden)
1 cup melted unsalted butter
1-3/4 cups sugar
3 eggs, beaten
3 teaspoons vanilla
3 teaspoons baking soda
scant 1/8 teaspoon salt
3 cups all-purpose flour
3 teaspoons cinnamon
1 cup dried apricots, chopped
1 cup shelled salted pistachio meats
1 cup semi-sweet chocolate chunks
Preheat oven to 350 degrees.
In large bowl combine sugar, eggs, and vanilla. Stir in melted butter, then the grated zucchini.
In separate bowl whisk together flour, baking soda, cinnamon, and salt. Stir into wet mixture. Fold in apricots, pistachios, and chocolate chunks.
Spray muffin tins with non-stick baking spray. Distribute batter evenly into muffin tins, filling cups completely.
Bake 25-30 minutes until muffins spring back when pressed in center and toothpick inserted in center comes out clean.
Cool 5 minutes in muffin pans, then remove muffins from pans and cool an additional 20 minutes.