Zucchini Muffins
Ingredients
-
¾
cup
granulated sugar
-
2
large
eggs
-
⅓
cup
canola, avocado, vegetable or melted coconut oil
-
1
teaspoon
vanilla extract
-
1 ¼
cups
white whole wheat flour
-
½
teaspoon
ground cinnamon
-
¾
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
½
teaspoon
salt
-
2
cups
finely shredded zucchini
-
½
cup
milk chocolate, semisweet or bittersweet chocolate chips
-
to taste
raw or coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or cooking spray.
- In a large bowl, whisk together the sugar, eggs, oil, and vanilla until combined.
- In a separate bowl, mix the flour, cinnamon, baking soda, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients, stirring until just mixed.
- Fold in the shredded zucchini and chocolate chips without overmixing.
- Divide the batter into the muffin tin and add extra chocolate chips or sugar on top if desired.
- Bake for 17-22 minutes until the tops spring back when touched.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
186
Total fat
9g
Total carbohydrates
26g
Total protein
3g
Sodium
206mg
Cholesterol
29mg
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