We made a batch of these last week and they lasted less than 24 hours. So, I made a double batch two days later since we had been gifted a GIGANTIC zucchini (image below) that our friends grew in their garden. The second batch did not last much longer. The moral…these muffins are irresistible!
When our son took his first bite, he said, “These muffins are good!” I replied with, “Oh, you like them?”. “No”, he said, “I love ’em”. Zucchini, while not the main ingredient still shares its benefits; they are antioxidant-rich and provide many vitamins and minerals. So, go ahead and indulge…they are good for you. Wink wink. At least, not terrible.
Chocolate Chip Zucchini Muffins
12
servings25
minutes40
minutesIngredients
1 1/4 cups whole wheat pastry flour
1/4 cup unsweetened cocoa
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 whole banana, mashed
1 cup granulated sugar
1/2 cup unsweetened applesauce
1/2 tsp vanilla
1/4 cup non-dairy milk (we use almond or soy milk)
1 cup shredded zucchini (we did a little more than this)
1/2 cup chocolate chips
abundant love
Directions
- Preheat oven to 350.
- Mix the flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
- In another bowl, cream mashed banana with applesauce and sugar.
- Mix the milk and vanilla in with the banana mixture.
- Slowly add the dry flour mix to the wet mix, stirring until just combined.
- Mix in the chocolate chips and then finally, the zucchini.
- Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.
- Spoon batter into greased muffin pan and bake 15-17 minutes for mini muffins, or 25 minutes for regular/full muffins.
- These store well on the counter overnight, or you may store in the fridge or freezer for a quick and yummy snack!
Notes
- If you like nuts, add some walnuts or pecans!
- This recipe makes 24-36 mini muffins and will cook 15-17 minutes. (muffin liners vary in size a bit)
- This recipe makes 12-15 full/regular sized muffins and will cook 25 minutes. (depends on how full you like to fill your muffin liners)
- Add your favorite frosting and you have CUPCAKES!
These were delicious! Instead of pastry flour, we used 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, and 1/4 cup almond meal. The batch of muffins did not last long at our house!
We are so happy you were able to substitute flours, thanks so much for sharing your success!