Zucchini Chocolate Chip Muffins
This is a recipe from one of my go to places when I want to bake something on the heathier side, Eating Well. Every summer if you plant a vegetable garden, you will find yourself with an abundance of something. This year for us it was zucchini. Thankfully there are so many things that can be made with zucchini. This is my experience making healthier Zucchini Chocolate Chip Muffins.
Use Those Overgrown Zucchini
Have you ever found an enormous zucchini hiding in the vegetable garden. They can be tough for simply sautéing or grilling, but they are terrific shredded. One large zucchini can get 6-8 cups shredded.
Start by mixing the dry ingredients in a large bowl.
This recipe calls for both whole wheat and all purpose flour. I have not experimented with changing up the flour mix, but I am sure it could be done.
After whisking the dry ingredients it’s time to mix the egg, sugar, canola oil and vanilla together. A nice thing about this recipe is that is mixes quickly and can all be done by hand.
Once that is all mixed, add the shredded zucchini and chocolate chips.
And whisk together.
Add the wet ingredients to the dry ingredients in the larger bowl. Stir by hand until all is well incorporated.
Pour Into Muffin Cups
Either line with paper liners or spray with cooking spray. Use about 1/4-1/3 cup in each cup. I can never get 12 out of this recipe. Generally, I get 10-11.
Bake for 20-25 depending on your oven. Let cool in the pans for a few minutes and then transfer to a wire rack.
No One Will Know Your Secret
The chocolate chips are abundant so the zucchini gets overlooked if. Green veggie lovers or not, these promise to be a hit.
Zucchini Chocolate Chip Muffins
Ingredients
- 3/4 cup all-purpose flour
- 3/4 whole wheat flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup canola oil (or melted unsalted butter)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups shredded zucchini
- 1/2 cup semisweet chocolate chips
Instructions
- Pre-heat the oven to 350 degrees. Coat a 12-cup muffin tis pan with cooking spray.
- Whisk the flour, whole wheat flour, cinnamon, baking soda and salt in a large bowl. Set aside.
- In a medium bowl, whisk the sugar, eggs, oil (or butter) and vanilla together. Stir in the zucchini and chocolate chips.
- Add the wet ingredients to the flour mixture and stir until just combined.
- Scoop the batter into the prepared muffin cups. Bake until a toothpick comes out clean 20-25 minutes.
- Let cool in the pan for about 10 minutes, then remove to a baking rack to cool completely. Enjoy!
A healthier version of chocolate chip muffins, these add fresh zucchini. Even your non-green veggies lovers will gobble these muffins up!