I don’t have my own vegetable garden, but I am a weekly farmer’s market goer (as I’ve mentioned before). Zucchini has been plentiful and what better way to use them than in a sweet, cinnamon-y muffin! You could easily make zucchini bread with this recipe instead, but I love having nice pre-portioned muffins.
I have to say I don’t usually cook with vegetable oil, it’s not in my “clean food” category. But hey, neither is refined sugar! The original recipe that I tweaked quite a bit called for one cup of oil. Instead I used half a cup of oil and half a cup of unsweetened applesauce, works like a charm! It also called for two cups of sugar (yikes!), these muffins are still nice and sweet with one cup.
Zucchini & Chocolate Chip Muffins
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 3 eggs
- 1/2 tablespoon vanilla
- 3 cups whole wheat flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups zucchini, grated (about 1 large zucchini)
- 2/3 cup chocolate chips (optional)
- 1/2 cup pecans or nut of your choice, chopped (optional)
- Combine the first 6 ingredients (until vanilla) in a large bowl. Add the dry ingredients until just incorporated. Stir in the zucchini, chocolate chips and nuts.
- Evenly fill two greased or paper lined muffin tins, about half full, with the batter.
- Bake in a preheated 350 degree oven for 18-20 minutes. Or until a toothpick inserted into the center comes out clean.
Makes approximately 24 muffins.