Whole Grain Chocolate Chip Zucchini Muffins

Whole Grain Chocolate Chip Zucchini Muffins is a muffin recipe built around whole wheat or all-purpose flour, granulated sugar and baking soda. Plan on 12 muffins and about 32 minutes.

• Yield 12 muffins
• Ready in 32 minutes
• Prep 15 minutes
• Cook 17 minutes

Ingredients

• 1 1/2 cups whole wheat or all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil (or avocado, canola, or vegetable oil)
• 1/4 cup unsweetened applesauce
• 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups shredded zucchini
• 1/2 cup miniature chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt.
3. In a separate bowl or in a large liquid measuring cup, whisk together the oil, applesauce, buttermilk, egg and vanilla.
4. Add the wet ingredients to the dry ingredients and give the batter 2-3 good stirs with a spoon or rubber spatula. There should still be dry streaks remaining.
5. Gather the zucchini into your hands and give a light squeeze over the sink to get rid of excess moisture (the zucchini should weigh about 6 ounces pre-squeeze and 5 to 5 1/4 ounces after squeezing; the muffins can be a little gummy if the zucchini is not drained a little).
6. Add the zucchini and chocolate chips to the batter and stir until just combined; don't overmix or the muffins might be tough instead of light and tender.
7. Fill the muffin cups evenly with batter, about 2/3 full. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
8. Remove the muffins to a cooling rack to cool completely.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.