Zucchini Chocolate Chip Muffins
Recipe by Becky Duffett | Photo by Erin Kunkel
Muffins may seem like a convenient (and yummy!) breakfast staple, but the ones you’re likely to find in bakeries and coffee shops are basically cakes in disguise. On days you need a grab-and-go option, reach for one of these chocolate and zucchini muffins instead; they can be baked ahead of time and frozen. Made with zucchini, whole-wheat flour, and dark chocolate, they’re healthier and much lower in sugar than the mammoth muffins you’ll find in stores. Pair one with a skinny latte (for protein) and a handful of berries (for fiber) to round out your morning meal.
½ cup (4 fl oz/125 ml) canola oil
½ cup (4 oz/125 g) firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1½ cups (7½ oz/235 g) whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (4 fl oz/125 ml) low-fat milk
½ cup (3 oz/90 g) dark chocolate chips
Preheat the oven to 350°F (180°C). Line a standard 12-cup muffin pan with paper liners.
Rinse and trim the zucchini, leaving it unpeeled. Shred the trimmed zucchini on the large holes of a box grater-shredder. Place the zucchini on a clean kitchen towel and squeeze out the excess moisture. Measure out 1 cup (5 oz/155 g) shredded zucchini and set aside.
In a large bowl, whisk together the canola oil, brown sugar, and eggs. Stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and stir a few times. Add the milk and stir just until smooth. Fold in the zucchini and chocolate chips last.
Divide the batter between the cups in the prepared pan. Bake until the muffins are puffed and golden, about 20 minutes. Serve warm, or cool completely, transfer to an airtight container, and store for up to 3 days.
Makes 12 muffins
Nutrition Facts (per serving)
Protein 4 g
Total fat 14 g
Saturated fat 3 g
Carbs 24 g
Fiber 2 g
Total sugars 12 g
Added sugars 10 g
Sodium 265 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
6 CommentsLeave a comment
What is “one zucchini?” – they range in size from 4 inches to 2 feet – so, what is “one”?
Only need 1 cup of shredded zucchini, so a small one would work!
What is the point count for a muffin?
Can you use white flour insr of whole wheat?
Canola oil isn’t healthy.
Can I use applesauce in place of oil?
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