If this isn’t your first visit to my little blog, (yay for return visitors!) then you probably know that I’m slightly obsessed with all things involving summertime squash. From meatballs, salads, biscuits, quiche, and now muffins….. I can find a way to use it in almost anything. Sweet or savory, I think it’s awesome in any form. Bonus: It’s super cheap and has incredible health benefits. Fiber, vitamin C, magnesium, and folate …. Squash has ya covered!
The trick to baking with squash is to remember that it contains a ton of moisture. That’s such a great thing because it’s one of the reasons this muffin is so moist and low fat. However, too much moisture and your muffin will not be simply moist…. It will be wet. Meh, no thanks. So remember, remember, remember, after you shred the zucchini, take a few paper towels and press as much moisture as you can out. Once that’s done, you basically just throw everything else in a bowl and give it a few stirs. Simple, healthy, and delicious.
I love to have one with a cup of coffee first thing in the morning or with a smear of peanut butter and iced coffee in the afternoon as a nutrient dense snack. Because of the zucchini, you’ll want to refrigerate the leftovers after a day or so. They also freeze beautifully. I usually end up freezing any muffins and sweet breads individually, so I always have a healthy snack to grab on my way out the door.
Zucchini Chocolate Chip Muffins
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup unsweetened applesauce
- 2 tablespoons oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup 2% milk
- 2 medium zucchini (shredded, moisture pressed out)
- 1/2 cup + 2 tablespoon semi sweet chocolate chips
Preheat oven to 350
In a small bowl, combine flours, baking powder, baking soda, and cinnamon. Set aside.
In a medium bowl, whisk together applesauce, oil, eggs, vanilla, sugars, and milk.
Add flour mixture and gently stir with a large or wide spoon until "just" combined. (It's fine if there are flour lumps at this time)
Gently stir in zucchini (shredded and pressed) and 1/2 cup chocolate chips.
Pour into greased or lined muffins tins (about 3/4 full), top with remaining chocolate chips and bake for 20-22 minutes. Ovens can vary in temperature so your muffins may need a few minutes more or a few less. If you can remove a toothpick from the center and there isn't any batter (just melted chocolate) then they are done.
Nutrition Facts Servings 15 Amount Per Serving Calories 170 Total Fat 6g Saturated Fat 2g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 25mg Sodium 65mg Potassium 107mg Total Carbohydrate 28g Dietary Fiber 2g Sugars 16g Protein 3g