Description
Do you have extra zucchini sitting in your kitchen and wonder what to do with it? If you're like me, you’re always looking for a great way to use up garden zucchini, especially during zucchini season.
Let me tell you, this Healthy Chocolate Chip Zucchini Muffins recipe is the perfect way to transform that fresh zucchini into something irresistible.
Ingredients
Units
Scale
- 1 1/2 cups of Whole Wheat Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Sea Salt
- 1 Teaspoon of Ground Cinnamon
- 1/2 Teaspoon of Nutmeg
- 1 cup of Shredded Zucchini
- 1 Egg
- 1/2 cup of Light Sour Cream
- 1/4 cup of Honey
- 1/4 cup of Unsweetened
- 1 Teaspoon of Vanilla
- 1/4 cup of Chocolate Chips
Instructions
- Preheat your oven to 350 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- Grate one large zucchini with a box grater or mini food processor.
- In a medium bowl mix your dry ingredients - flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In large bowl mix your wet ingredients - Zucchini, egg, sour cream, honey, applesauce and vanilla extract.
- Mix wet and dry ingredients together. Add in the chocolate chips and mix again.
- Pour muffin batter into muffin cups 3/4 full.
- Bake 18-22 minutes. Cool on a wire rack to room temperature. Enjoy with a scoop of Greek Yogurt or Low Fat Vanilla Ice Cream.
Notes
- Use Fresh Zucchini: Always opt for fresh zucchini to ensure maximum moisture and flavor in your muffins. Grate the zucchini just before adding it to the batter.
- Don’t Overmix the Batter: To avoid dense muffins, mix the wet and dry ingredients until just combined. Overmixing can make your muffins tough.
- Squeeze Out Excess Moisture: After grating the zucchini, squeeze out any excess moisture using a clean kitchen towel. This prevents your muffins from becoming too soggy.
- Add a Touch of Lemon Juice: A teaspoon of lemon juice brightens up the flavor and complements the sweetness of the muffins.
- Maple Syrup as a Sweetener: For a healthier alternative to sugar, use maple syrup. It adds a rich, natural sweetness that pairs well with zucchini.
- Incorporate Peanut Butter: For extra protein and a nutty flavor, swirl in some peanut butter before baking. This is especially great in double chocolate zucchini muffins.
- Use Unsweetened Cocoa Powder: When making double chocolate zucchini muffins, opt for unsweetened cocoa powder to control the sweetness and keep it healthier.
- Mini Chocolate Chips for Even Distribution: Use mini chocolate chips instead of regular ones. They distribute more evenly throughout the batter, ensuring chocolatey goodness in every bite.
- Don’t Skip the Salt: A pinch of salt enhances the overall flavor, balancing the sweetness and bringing out the richness of the chocolate.
- Bake at the Right Temperature: Baking your muffins at 350°F (175°C) ensures they cook evenly. Too high, and they may burn on the outside while remaining raw inside.
- Line or Grease Your Muffin Tin: Always use muffin liners or grease the tin well to prevent sticking. Silicone muffin molds work great for easy release.
- Store in an Airtight Container: Once cooled, store your muffins in an airtight container at room temperature. This keeps them fresh and moist for up to 3 days.
- Freeze for Later: If you’re making a big batch, wrap individual muffins in plastic wrap, then place them in freezer-safe bags. They can be frozen for up to 3 months.
- Warm Before Serving: For the best flavor, warm the muffins slightly before eating, especially if they’ve been stored in the fridge or freezer.
- Experiment with Mix-Ins: Besides mini chocolate chips, try adding nuts, dried fruit, or a sprinkle of oats on top before baking for added texture and flavor.
- Prep Time: 10 Minutes
- Cook Time: 18 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 120
- Sugar: 9.1 g
- Sodium: 217.2 mg
- Fat: 3.2 g
- Carbohydrates: 21.6 g
- Protein: 3.3 g
- Cholesterol: 18.9 mg