Happy St. Patrick’s Day, friends!
While this day may be all about green beer for some, I think I’ll stick to green speckled chocolate chip zucchini muffins for my celebrations, thankyouverymuch.
I love making a big batch of muffins on the weekend and freezing them to enjoy for weeks to come. I did that with my Lightened-Up Banana Chip Muffins and it worked so well. They’re the perfect breakfast on the go!
For those new to the zucchini in sweets game, the zucchini doesn’t add a veggie flavor to your baked goods. Instead, it adds lots of moisture without the calories that come with added sugar or fats, which are more traditional ingredients used to add moisture.
Since you’re being so well behaved and adding zucchini to your muffin, it’s totally acceptable in my book to add a small handful of mini chocolate chips to the batter.
These muffins are lightly sweetened, spiced with cinnamon, and wholesome thanks to the use of whole wheat flour. They provide a tasty breakfast treat, but aren’t so heavy or sugary that you feel sluggish after eating.
To freeze, simply peel off the liners if you used them, and seal in a freezer bag. Reheat on 50% power in 20-second increments until heated through for a quick weekday breakfast on the go!
- 1 cup whole-wheat flour
- ⅔ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon ground Saigon cinnamon
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1⅓ cups shredded zucchini
- ½ cup milk (I used skim)
- 2 tablespoons coconut oil, melted and cooled slightly (could use olive or vegetable oil)
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 large egg
- 3-4 tablespoons mini chocolate chips
- 1 tablespoon granulated sugar + ¼ teaspoon ground Saigon cinnamon, for topping
- Preheat the oven to 400 degrees. Line 12 muffin cups with liners or lightly coat each cup with nonstick cooking spray.
- In a mixing bowl, whisk to combine dry ingredients (flour through salt). Set aside.
- Add zucchini, milk, oil, honey, vanilla, and egg to a separate large mixing bowl. Stir until combined.
- Make a well in the center of the dry ingredients. Add the wet ingredients to the well, and stir until just combined. Add chocolate chips and mix.
- Distribute batter evenly between 12 prepared muffin cups.
- Mix the additional 1 tablespoon granulated sugar and ¼ teaspoon ground cinnamon to combine. Sprinkle on top of each of the muffins.
- Bake for 15 minutes, or until light golden brown.
- Allow muffins to cool in tin for approximately 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from My Recipes.