Light and tender, whole grain, chocolate chip zucchini muffins.
We spent the Fourth of July in Ohio with my twin sister, her husband and my adorable little nephew. We had such an awesome time, and while there they introduced us to “Alexa”. The device that does tons of voice commands for you. I’ve never cared for Siri, on my iphone, so at first Alexa didn’t hold a whole lot of appeal for me. But after a few days of seeing my sister put her to use, she’s my new obsession. They sent us home with an extra device they had, and I’m in love. My favorite feature is the grocery list. You can just tell her to add things to your grocery list, and they show up on a list on your phone.
The most hilarious thing to come from Alexa joining our home is that my 4-year-old LOVES it. He asks Alexa questions all day long. And he just recently learned that he can add his own things to my grocery list. GAH!!! This morning he added “sprinkles” and “toys” to my shopping list, hahahaha. I should have told him to stop but I just couldn’t help but laugh. Little smarty pants.
Anyways, speaking of cute 4-year-olds who are too smart for their own good…these little chocolate chip zucchini muffins had him licking his lips with every bite! They are fantastic, and fantastically easy!
Maybe some of you were intrigued by this muffin recipe because you have a lot of garden zucchini you want to use up. If that’s the case, you should totally make this lemon pesto pasta for dinner, or these grilled Hawaiian chicken teriyaki bowls.
Or, maybe some of you are like me and would go out and buy zucchini just to make these muffins. You really should.
There’s so much to love about them. They’re EASY, they’re made with whole wheat flour and a little bit of mashed banana for extra yum flavor and softness. Oh, and they’ve got chocolate chips….need I say more?
Some tips for perfect muffins:
Squeeze out the zucchini.
All of the extra moisture in your zucchini could make your muffins “gummy” tasting if you don’t get rid of some of it. Once you’ve shredded the zucchini just scoop it up in your hands and squeeze it hard over the sink to remove the excess moisture. Measure the zucchini before your squeeze it.
Don’t over-mix the batter.
If you don’t have a banana on hand, no problem. You could substitute Greek yogurt or unsweetened applesauce.
For the oil, you can pretty much use any type, although I would probably not use olive oil unless it’s a very mild tasting one. Melted coconut oil would be delicious, if that’s your kind of thing. You could also use melted butter, or vegetable oil or canola oil.
For the flour, if you don’t have whole wheat flour on hand you could use all-purpose flour. Whatever kind of flour you use, I would use a light hand in measuring. Lightly fluff the flour with a fork before you scoop it with your measuring cup and level it off. Don’t pack the flour into the measuring cup. (If you want to weigh it to be extra precise, it should weigh about 7.5 oz. )
- 1 1/2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup oil canola, vegetable or melted coconut oil
- 1/4 cup mashed banana about 1 small banana
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups shredded zucchini
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt.
In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
Add the wet ingredients to the dry ingredients and stir just a few times to combine. There should be dry flour streaks in the batter. You don’t want to over-mix the batter or the muffins will be tough, instead of tender.
- After you’ve grated your zucchini and measured it lightly in a measuring cup, gather the grated zucchini in your hands and squeeze it over the sink to get rid of the excess moisture. Add the zucchini and chocolate chips to the batter and fold them in just until combined. Again, don’t over-mix the batter 🙂
- Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.