The Best Whole Grain Zucchini Muffins

This muffin recipe, The Best Whole Grain Zucchini Muffins, leans on granulated sugar, eggs and canola. It makes 12 muffins and takes about 40 minutes.

• Yield 12 muffins
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 3/4 cup granulated sugar (can use 1/2 cup for a less sweet muffin)
• 2 large eggs
• 1/3 cup canola (avocado, vegetable or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 1/4 cups white whole wheat flour (can sub all-purpose)
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups finely shredded zucchini lightly squeezed of excess water (measured after wringing)
• 1/2 cup milk chocolate, semisweet or bittersweet chocolate chips ((plus more for tops of muffins, if desired), optional)
• Raw or coarse sugar for sprinkling on top (optional)

Instructions

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
5. Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
6. Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
7. Bake for 17-22 minutes until the tops spring back lightly to the touch.
8. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).

Cool the bake on a rack until the crumb sets, then slice.