Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
¼ cup canola oil or unsalted butter, melted
1½ teaspoons vanilla extract
2 cups shredded and coarsely chopped zucchini
½ cup mini chocolate chips
Prep 15 m
Ready In 1 h
Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
To make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.
Serving size: 2 muffins
Per serving: 196 calories; 8 g fat(2 g sat); 2 g fiber; 30 g carbohydrates; 3 g protein; 24 mcg folate; 31 mg cholesterol; 17 g sugars; 16 g added sugars; 87 IU vitamin A; 4 mg vitamin C; 14 mg calcium; 2 mg iron; 190 mg sodium; 112 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 fat, 1 other carbohydrate, 1 starch