Whole Grain Chocolate Chip Zucchini Muffins

Name: Whole Grain Chocolate Chip Zucchini Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12 muffins
Ingredients: 1 ½ 1 ½ cups whole wheat or all-purpose flour (see note); ½ ½ cup granulated sugar; 1 1 teaspoon baking soda; ¼ ¼ teaspoon ground cinnamon; ¼ ¼ teaspoon salt; ¼ ¼ cup melted coconut oil; ¼ ¼ cup unsweetened applesauce; ¼ ¼ cup buttermilk (see note); 1 1 large egg; 1 1 teaspoon vanilla extract; 1 ¼ 1 ¼ cups shredded zucchini; ½ ½ cup miniature chocolate chips

User Reviews

4.7

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings
12 muffins
Course
Bread
Cuisine
American

Whole Grain Chocolate Chip Zucchini Muffins

Iris Warren

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Ingredients

Servings

1 ½ 1 ½ cups whole wheat or all-purpose flour (see note)
½ ½ cup granulated sugar
1 1 teaspoon baking soda
¼ ¼ teaspoon ground cinnamon
¼ ¼ teaspoon salt
¼ ¼ cup melted coconut oil or avocado, canola, or vegetable oil
¼ ¼ cup unsweetened applesauce
¼ ¼ cup buttermilk (see note)
1 1 large egg
1 1 teaspoon vanilla extract
1 ¼ 1 ¼ cups shredded zucchini
½ ½ cup miniature chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt.
In a separate bowl or in a large liquid measuring cup, whisk together the oil, applesauce, buttermilk, egg and vanilla.
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.
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).
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.
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.
Remove the muffins to a cooling rack to cool completely.

Notes

Flour: I make these muffins with whole wheat flour all the time and they work out great; keep in mind that white whole wheat flour will produce a lighter and less dense muffin than using red whole wheat flour. It's especially important if using whole wheat flour to weigh the flour or at the very least, make sure you aren't packing too much flour into the measuring cup.
Buttermilk: if you don't keep buttermilk on hand, thin a little Greek yogurt or sour cream with a tablespoon or two of milk until it is the same consistency as buttermilk.
Zucchini: in the recipe directions, you are nicely instructed to give the zucchini a little squeeze over the sink. No need to roll it up in a towel or anything scientific - just gather it in your hands and give it a good squeeze. I've found that not squeezing out excess liquid makes the muffins a little gummy and dense. And I'd much rather have a light and fluffy muffin, wouldn't you?

Nutrition Information

Show Details

Serving 1 Muffin Calories 174kcal (9%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 157mg (7%) Fiber 2g (8%) Sugar 14g (28%)