recipes

Healthy Zucchini Chocolate Chip Muffins

Josée Desjardins

If have plenty of zucchini laying around you need to try these Zucchini Chocolate Chip Muffins.  They are healthy, super moist and easy to make.

This recipe makes 12 muffins.  I recommend doubling the recipe, because they are that good.  I know that when I make them they only last a few days.  The kids love them.

Perfect for a quick breakfast or a snack for the kids when they come home from school.

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup maple syrup
  • 1/2 cup vegetable oil, (120ml)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 3/4 cup semisweet chocolate chips, (160g)

INSTRUCTIONS

  • Preheat oven to 350°F (177°C).
  • Using basting brush, generously oil muffin silicone tray or use paper liners if using regular muffin pans.
  • In a medium bowl combine  flour, baking soda, baking powder, cinnamon, and salt. Mix until combined.
  • In a large bowl combine egg, maple sugar, oil, lemon juice, and vanilla extract, shredded zucchini. Mix until combined.
  • Add dry ingredients to wet ingredients and stir until just combined.
  • Fold in chocolate chips.
  • Fill muffin cups 2/3 full and bake for 25 to 30 minutes, or until toothpick inserted in the center comes out clean with only a few crumbs attached.
  • Let the muffin cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

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