Yummy Chocolate Chip Zucchini Muffins
If you’re like me and have donations of zucchini coming your way, then, you might have a lot zucchini in your home. Sadly, I try to embody a gardening green thumb, but the truth is, I’m really not great at it. So, I am more than happy to accept excess zucchini from other people’s harvest. Ain’t. No. Shame.
I’ve been playing around with a few versions of a zucchini muffin.
I tried the whole chocolate thing…and realized…it’s actually not my thing at all.
Then I tried zucchini loaves. That was better. But then there’s the whole issue of slicing it and yada yada.
So I settled…scratch that…I levelled up an existing recipe with a few tweaks and friends, I. AM. IN. LOVE.
These yummy chocolate chip zucchini muffins embody everything I want for myself:
It’s not a salad. Zucchini salad is great, but damn, sometimes we need to honour that a vegetable tastes better in muffin form. Kay?
It’s not too sweet. The 1/3 cup sugar is just perfect especially when married with chocolate chips.
It’s perfectly moist. Okay…I know people don’t like when you describe foods as being moist. But I’m breaking the rules! I don’t like when my baking is too dry, or too mushy. This. This is perfectly moist!
School safe! Now that I’ve got little people of my own, it’s an absolute must that our homemade muffins offer them not only chocolate chips but some staying power too. This recipe includes hemp hearts which I’ve recently discovered can replace about a third of the flour in most muffin recipes without changing the texture too much. #yourewelcome
All righty. Here’s the recipe friends.
Yummy Chocolate Chip Zucchini Muffins
MAKES: 9 large muffins, 12 regular muffins, 24 mini muffins (adjust timing)
PREP TIME: 15 min
TOTAL TIME: 45 min
INGREDIENTS
1 cup quick oats
3/4 cup whole wheat flour
1/3 cup hemp hearts
1 tbsp baking powder
1 tsp cinnamon
1/3 cup sugar
1 cup shredded zucchini, strained to remove excess water content
1/4 cup canola oil
1 egg
3/4 cup milk or plant beverage
1/3 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Grease a muffin tin.
In a large bowl, combine: oats, flour, hemp hearts, baking powder, cinnamon and sugar. Set aside.
In a medium sized bowl blend or whisk together: shredded zucchini, canola oil, egg, milk and chocolate chips.
Create a well with the dry ingredients. Pour wet ingredients into the well and gently fold together until it is well incorporated but do not over stir!
Spoon batter into the muffin tin and bake for 20 - 25 minutes for large muffins, 20 minutes for regular sized muffins and 12 - 15 minutes for mini muffins. Store in the fridge for up to 3 days or feel free to freeze!
Tip: shred the zucchini the night before to make the prep process go by faster.
