The Nation's Health + recipe

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Chocolate Chip Zucchini Muffins

What to do with an over abundance of zucchini? Bake with it of course.

These muffins were so good that I made a second batch the next day. The zucchini adds so much moisture that I used minimal butter/oil. I also added in a banana for some extra sweetness. These will definitely quickly disappear and freeze well for baking ahead and grabbing something quickly for breakfast.

I love how quick and easy muffins are to make and pretty forgiving if you don't get everything measured perfectly.

Chocolate Chip Zucchini Muffins
Makes ~ 15 muffins

1/3 c brown sugar
1 egg
1 medium banana, mashed
1/3 c milk
1/4 c melted butter (cooled) or oil
1 tsp vanilla
2 c shredded zucchini
2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
3/4 c chocolate chips

Preheat oven to 350F.

Mix the sugar, egg, milk, butter, vanilla, and banana. Stir in zucchini. Sift together the flour, salt, cinnamon, and baking soda. Stir the dry ingredients into the wet and lastly fold in chocolate chips.

Line muffin tins with cupcake papers or spray with non-stick spray. Fill muffins 2/3 - 3/4 full (I use an ice cream scoop for perfect measuring). Bake for 17 minutes or until center of muffins is fully cooked and firm to the touch.

Cool on a wire wrack or eat warm. :)

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