These zucchini muffins got the usual nutrition adjustments with the substitution of whole wheat flour and a slight reduction in sugar. I might try them with agave syrup next time when I actually remember to buy more at the store! I added a bit of mini chocolate chips for fun, but walnuts would be good. I've had zucchini bread topped with sunflower seeds once and pumpkin seeds another time, but I've never baked mine that way mostly because I don't keep either one in my pantry. But I do keep just about everything else. You could film some very creative chef challenges working from the stores of food in my house. Or you could just read my blog, because that's how a lot of my recipes become truly my recipes.
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 C white sugar
1/2 C brown sugar (loosely packed)
1/2 tsp salt
3/4 tsp cinnamon
2 tsp baking powder1/3 C canola oil
1 1/2 C grated zucchini (one large or two medium zucchinis)
1 tsp vanilla
1/4 C mini chocolate chips (can use up to 1/3 C)
Preheat oven to 375 degrees. Spray 12 muffin cups or line with papers.
In a large bowl whisk together the flour, sugars, salt, cinnamon and baking powder.
In a medium sized bowl, combine grated zucchini, eggs, vanilla and oil and whisk. Pour wet ingredients into flour mixture and gently stir in chocolate chips to combine (do not over-mix or you'll have tough muffins).
Fill muffin cups 3/4 of the way. Bake for about 30 minutes, or until golden and tester comes out clean. Cool in pan 5 minutes then cool completely on wire rack or eat them when they are warm!
|ingredients, note: I did not use the yellow squash |
my zucchini was enough after grating
|all together now|
|zucchini muffins with chocolate chips|