These moist, chocolatey muffins are packed with the summer’s best zucchini. These will go fast in your family, and are the perfect veggie filled breakfast or snack. Your little chefs can help you prepare the zucchini, add and mix the ingredients, and pour the batter. Makes 12 medium sized muffins.
This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.
Chocolate Chip Zucchini Muffins with Video
- 1 cup all-purpose flour from Sunrise Flour Mill or Baker’s Field Flour and Bread
- 1 cup oats from Sunrise Flour Mill
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups grated zucchini (about 2-3 zucchini, depending on size)
- ½ cup maple syrup from Horner’s Corner
- 2 eggs from Sunshine Harvest Farm
- ⅓ cup coconut oil
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
Preheat oven to 350F. Grease a muffin tin well, or line with paper liners.
Grate zucchini and place in a strainer over the sink. Press down using paper towels to strain the excess water out of the zucchini. Set aside. In a large bowl, combine flour, oats, baking soda, baking powder, cinnamon and salt.
In a separate bowl, mix together zucchini, maple syrup, 2 eggs, vanilla extract and coconut oil. Gradually incorporate the dry ingredients into the zucchini mixture, mixing until combined. Stir in chocolate chips.
Pour batter into muffin tin, filling about ⅔. Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Store in an airtight container in the refrigerator for up to one week.