Zucchini Chocolate Chip Muffins

My Zucchini Chocolate Chip Muffins are soft, slightly sweet and fully of healthy ingredients. Great snack for anytime of the day!

By Rose Huxford

Tender, moist and filled with healthy ingredients, my Zucchini Chocolate Chip Muffins make for a great snack at any time of the day! You can choose to have larger shredded slices of zucchini, or go smaller, it's whatever you prefer! I love to see the strips and taste the zucchini in my muffins, it adds of a bit of delicate sweetness. These muffins are eggless, and oil free, as I swapped out the oil for homemade applesauce, which I find tastes far better than oil. But, you can choose to add either coconut oil or even canola oil. I also added quick oats and wheat germ, which makes these muffins slightly denser, but these ingredients are full of nutrients and will help keep you feeling satisfied longer.

Zucchini Chocolate Chip Muffins

Yields: 24 muffins

Pre-heat oven: 375 degree F

Prep-time: 10 minutes

Bake-time: ~20 minutes

Total-time: 30 minutes

Equipment: 2 large baking bowls, shredder, large cutting board, muffin tins, muffin liners, measuring cups, measuring spoons, spatula, whisk, ice cream scooper, cooling rack.

Section 1: List Your Ingredients

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 2 cups zucchini, shredded

• 3 tbps flaxseed meal + 3 tbsp water (or 2 eggs)

• 1/4 cup unsweetened apple sauce (or coconut oil or canola oil)

• 1/4 cup pure maple syrup

• 1/4 cup coconut sugar

• 1 tsp pure vanilla extract

• 2 tbsp plain yogurt (I use Forager)

• 1/3 cup unsweetened almond milk

• 2 tbsp chia seeds

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 tsp salt

• 1/2 cup wheat germ

• 1/2 cup quick oats

• 2 tbsp hemp seeds

• 1 1/2 tsp baking powder

• 1 cup chocolate chips

  
  

Directions

1. Line muffin tin(s) with muffin liners, and set it aside.

2. Pre-heat the oven to 375 degree F.

3. On a large cutting board, shred your zucchini until you have 2 cups. Place the shredded zucchini in one of the large baking bowls.

4. Next, add in the flaxseed meal and add the water over the flaxseed meal. Stir the two until the water has absorbed into the flaxseed meal. Then, add in the apple sauce, maple syrup, coconut sugar, vanilla extract, plain yogurt, almond milk and chia seeds. Use a whisk to stir all the ingredients together for about 20 seconds. Set it aside.

5. In the other large baking bowl, add in the all-purpose flour, whole wheat flour, salt, wheat germ, oats, hemp seeds, baking powder and chocolate chips. Use the spatula to mix the ingredients together and the chocolate chips are well-coated with the flour mixture. Make a well in the center.

6. Carefully pour the wet mixture into the dry mixture. Use the spatula to bring all the ingredients together until everything is just well combined. Try to avoid over mixing, that can make the muffins hard and really dense.

7. Use a ice cream scooper to scoop the batter into the prepared muffin liners. Fill about 3/4 of the way full.

8. Bake for about 15-20 minutes (this depends on your oven), or until a tooth pick comes out clean.

9. Allow the muffins to cool in the tin for a few minutes before transferring them to the cooling rack.

10. Enjoy right away or let them cool completely and place them in a freezer bag. They will keep in the freezer for about a month!

11. Enjoy!

By Rose Huxford