When you need a breakfast to-go or are looking for an afternoon snack, a homemade muffin satisfies. It’s a whole-grain food that has a sweet side (chocolate chips!) and a secret nutritious ingredient (zucchini!).
My grandmother always made the best muffins. She passed this recipe down to me and I’ve been making these for years (although my batch never tastes quite like hers…she had a magical touch in the kitchen and an extra dose of love).
The best part is that these are quick to make and easy to double; eat half now, and save the other half in the freezer for another time. Simply place in a zipper bag or container and store in the freezer. To thaw, allow to sit in the fridge overnight, or microwave for 20 seconds.
Aside from the sweet chocolate chips and the healthy zucchini, this recipe can be modified with additional add-ins.
- Try subbing the oil with a can of crushed pineapple and it’s juice.
- Add in chopped walnuts or sprinkle them on top before baking.
- ½ cup of raisins add another depth of flavor.
- Almond extract makes nuttier muffins than vanilla extract.
Note: You can’t taste the zucchini! So if you (or your kids) are not a fan, try these anyway for the nutritional benefits. Little kids might find it a courageously brave act to eat muffins with green “worms” inside too.
- 3 eggs
- ¾ cup oil (or unsweetened applesauce)
- 1 ½ cup sugar
- 2 tsp vanilla
- 3 cups all-purpose flour (option: 2 cups wheat and 1 cup white)
- 2 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 2 cups shredded zucchini (don’t peel)
- 1 ½ tsp cinnamon
- ¾ cup chocolate chips
- Preheat oven to 350F.
- Line muffin tin with paper liners, or grease.
- Cream the eggs, oil, and sugar together in a stand mixer. Gradually add vanilla.
- Add dry ingredients to the mixer and mix until incorporated.
- Add zucchini and chocolate chips and gently mix for a few seconds until well combined.
- Spoon mixture into muffin tin and fill each cup ⅔ of the way full.
- Bake at 350F for 15-18 minutes, or until lightly brown and an inserted toothpick removes cleanly.
Make approximately 24 muffins.
These freeze well! After baked and cooled, freeze in a large zippered bag. Thaw in the fridge overnight, or microwave on medium power until thaw in the center.
Don't peel the zucchini before you grate it!
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 40mgSodium: 248mgCarbohydrates: 49gFiber: 2gSugar: 27gProtein: 5g