Chocolate Chip Zucchini Muffins – a veggie-packed muffin recipe with zucchini and chocolate chips. The perfect way to use up the last of the season’s zucchini.
Preheat oven to 350 degrees F. Grease muffin tin and set aside.
Combine dry ingredients: In a medium bowl, combine flour, flaxseed, baking powder, baking soda, cinnamon and salt.
Combine wet ingredients: In a large bowl, combine eggs (whisked), shredded zucchini, honey, yogurt, olive oil and vanilla.
Mix ingredients: Add dry ingredients to the bowl of wet ingredients and mix until combined (but don’t over mix!). Fold in chocolate chips.
Bake: Spoon batter evenly into each cup, filling each one all the way to the top, but not overflowing. Sprinkle a bit of turbinado sugar over each muffin. Bake until golden brown, 25-30 minutes or until an inserted toothpick comes out clean. Let cool for at least 5 minutes. Enjoy!
Notes
These muffins aren’t super sweet. If you want yours sweeter, add an additional ¼ cup honey or maple syrup. PREP AHEAD: This is a great make-ahead recipe. These muffins can be frozen and thawed to enjoy later!LEFTOVERS/STORAGE: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days, or frozen for up to a month!NUTRITION NOTES: These muffins are whole grain and naturally sweetened. They’re also packed with fiber. Make sure to serve with a lean protein and/or healthy fat for a more balanced snack/meal. SERVING SUGGESTIONS: Serve with a pat of butter or a dollop of almond butter.