Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.
1
– Whole wheat flour – Cocoa powder – Baking powder and baking soda – Zucchini – Sugar – Milk – Eggs – Melted butter
– Vanilla extract – Chocolate chips or blueberries
2
Grate the zucchini and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup.
3
To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
4
In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
5
Gently stir in the zucchini mixture. Gently stir in the chocolate chips (or blueberries). Divide batter among the prepared muffin pan, using a heaping ¼ cup in each.
6
Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
7
Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature.
8
Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.) If using blueberries, expect the muffins to be super moist.
9
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag for up to 3 months.
Click the link below to see the full recipe, more tips and possible dietary replacements.