I took hiatus in the Summer but I’m back baking and looking at my crock pot again. I don’t know if it is the crisp fall air or the changing of the leaves that gets me in the mood for some baking. 🙂
My husband’s cousin was gracious enough to give us a fresh Zuccinni out of their garden. All you have to do is grate 1 cup of Zuccinni and the rest is science.
Brown Sugar Oat Topping
- 2/3 cups of quick oats
- 1/2 cup light or dark brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of semi-sweet or dark chocolate chips
- 1 large egg, beaten
- 1/2 cup of packed light or dark brown sugar
- 1/4 cup of vegetable oil
- 1/4 cup of apple sauce
- 1 cup of grated zucchini
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1 cup of chocolate chips
Preheat oven to 425 degrees and apply a cooking spray to a non-stick baking muffin pan. I made my muffins big and sprayed 10 out of the 12 muffin cups. Set aside
To make the topping mix together the oats, brown sugar, cinnamon and flour. I used my hands mixing the topping until it crumbles. Stir in the chocolate chips and set aside.
In a bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, apple sauce, zuccinni and vanilla.
In a large bowl mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and chocolate chips together. Pour the wet ingredients into the dry ingredients a mix with a fork until combined.
Fill 10 muffin cups to the top. Press the topping onto each muffin, make sure there is chocolate chips included. Bake for 5 minutes at 425 and turn down the oven and bake for another 15 – 20 minutes. Check them with a toothpick after 15 minutes and if the middle doesn’t come out clean put them back for another 5 minutes. Cool in the pan for 5 minutes and transport to a rack and let cool until ready to eat.