Zucchini & Chocolate Chip Muffins

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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)

Directions:

  1. 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.
  2. Evenly fill two greased or paper lined muffin tins, about half full, with the batter.
  3. 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.

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Filed under Breakfast, Sweet indulgences

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