Moist, flavourful zucchini muffins are studded with oats and chocolate chips. No one will guess that they’re whole wheat, refined sugar-free and packed with vegetables!
If you have a garden, if you know someone with a garden, if you live anywhere near someone with a garden – you have probably benefited from a gigantic zucchini crop! I’m not sure why it’s always zucchini…I guess that the plants produce a lot and tend to all get ripe at the same time. Last summer I had a lot of zucchini, but it was the cucumber I couldn’t keep up with. This year I’ve only had 2 cucumbers but my zucchini is at its peak right now…I just picked one that weighed almost a pound and a half!
These muffins are one of my favourite ways to enjoy my zucchini crop. I’ve made several batches already this summer. Even my husband, who claims that vegetables have no place in baked goods, has gobbled them up.
Start with your dry ingredients. The original recipe calls for white whole wheat flour, which I don’t often find in this neck of the woods (I sent my parents searching all through Maine for it last fall!) I’ve adapted it to use a combination of whole wheat and all-purpose flours, but you could use all white, or white whole wheat if you can get it.
You’ve also got baking powder, baking soda, cinnamon and salt. Whisk it all together in a large bowl.
Now for the wet ingredients: an egg, milk, maple syrup, coconut oil and vanilla.
My trick for working with melted coconut oil – make sure all the rest of your ingredients are at room temperature. Adding cold milk or egg will solidify the coconut oil and you’ll get lumps. Take the egg, milk and syrup out of the fridge an hour or so before you plan to bake. If you’re short on time, you can briefly microwave the milk and syrup, and set the egg in a cup of warm water for a few minutes.Vegetable oil works too if you don’t have/don’t want to use coconut oil.
Whisk them all together in a medium bowl.
Now for the extra fun stuff! Old fashioned (large flake) oats, chocolate chips and zucchini.
Grate the zucchini (you’ll need about one medium) and pat it dry with paper towels. You don’t want to squeeze every drop of liquid out, since the zucchini contributes a lot of the moisture to the muffins, but you don’t want them soggy either.
Add the wet ingredients to the dry and mix until just combined.
Fold in the chocolate chips, oats and zucchini.
Scoop the batter into a sprayed muffin tin and bake for 18 – 20 minutes. A toothpick should come out clean or with just a few moist crumbs (don’t stick it into a chocolate chip!)
A tasty snack!
These zucchini chocolate chip muffins make a great lunchbox treat. I really don’t want to think about school starting, but summer is disappearing fast! The muffins freeze well, so I’m sticking a couple of batches in the freezer now while my zucchini is flourishing!
A yummy way to use up an abundance of zucchini!
Zucchini Chocolate Chip Muffins
Adapted from Gimme Some Oven
- 1 cup all-purpose flour
- ⅔ cup whole wheat flour (may use a total of 1 ⅔ cups all-purpose or white whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg, at room temperature
- ½ cup pure maple syrup, at room temperature
- ½ cup milk (dairy, soy or rice), at room temperature
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini, patted dry
- ⅓ cup old fashioned oats, plus more for sprinkling
- ⅔ cup chocolate chips
Preheat oven to 350° degrees. Spray a muffin tin with cooking spray or line with paper liners.
Whisk the flours, baking powder, baking soda, cinnamon and salt in a large bowl.
Whisk the egg, maple syrup, milk, coconut oil and vanilla in a medium bowl.
Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips, oats and zucchini.
Bake for 18 – 20 minutes, until a toothpick comes out clean or with a few moist crumbs.