Make good use of summer bounty and bake your zucchini into muffins. These muffins, capped with a sweet and crunchy streusel top are the perfect breakfast or snack.
Preheat the oven to 375°. Line one or two 12-cup muffin cups with muffin papers.
In a large mixing bowl combine the milk, yogurt, oil, eggs, and vanilla extract. Whisk until well blended.
In another bowl, whisk together the muffin mix and nutmeg. Stir in the shredded zucchini and chocolate chips.
Add the wet mixture to the dry mixture. Fold just until combined.
Divide the batter among the muffin cups. It's okay if the cups overflow. This recipe will make 12 very large muffins, 18 medium size, and 24 small.
Bake for 25 to 30 minutes or until a tester comes out clean.
Cool the baked muffins on a wire rack.
Notes
Nutritional values are approximate and are based on 1 muffin. Use within 3 days or freeze for longer storage.To freeze muffins unbaked: Assemble the recipe as directed. Instead of baking, slide the pan into the freezer for several hours until the muffins are frozen solid. Remove the frozen muffin “pucks” from the pan and store them in an airtight container in the freezer. To bake, replace the frozen muffins into a muffin tin and bake, adding five minutes to the baking time if needed.To freeze baked muffins: Bake the muffins according to the recipe and cool completely on the rack. Place in an airtight container or ziptop bag and store in the freezer, for up to 2 months.Variations: You can substitute shredded carrot for the zucchini if you prefer. Other baking chips such as cinnamon or butterscotch can also be used in lieu of chocolate.