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Bobbi McCormick

Healthier Zucchini Chocolate Chip Muffins {Recipe}

—

by

Bobbi from nhershoes
in
Happy Monday friends!
I hope you all had a great weekend. We had an amazing five days in the Sequoia National Park tent camping! Living outside with the black bears (we saw several everyday) , being unplugged (almost), hiking, playing in the dirt with our 13 littles, laughing around the campfire, early am french press coffee, exploring God’s beauty, enjoying s’mores (with Reese’s PB Cups of course) , and snuggling under the stars with my people! I have a whole bunch of photos to share with you all and maybe even a video.
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First I must share this muffin recipe that I made for for snacks and breakfasts for RJ! I figured it was the easiest way to get everyone to eat veggies everyday and to use some of our garden zucchini!
zucchinimuffins
Healthier Zucchini Chocolate Chip Muffins 
adapted from www.dinner-mom.com
Ingredients
  • 1 large zucchini to yield 1 cup of shreds
  • ¼ cup whole wheat flour
  • ½ cup unbleached all purpose flour
  • â…“ cup sugar or I bet you could use one really ripe banana
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 egg beaten
  • ¼ cup non-fat Greek yogurt or Plain yogurt
  • ¼ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Shred the zucchini using the large holes of a grater.
  3. Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 1 cup of shreds and set aside.
  4. Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  5. Stir egg and yogurt into the dry mix. The batter will be stiff.
  6. Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.
  7. Fold in chocolate chips.
  8. Fill muffins tins lined with paper liners or coated with cooking spray about â…” full. (If using paper liners, give them a spritz too!)
  9. Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  10. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

I also made breakfast burritos prior to coming up and froze them and just heated up when ready. We enjoyed those three days and had some oatmeal the other. For lunches I kept it simple with peanut butter sandwiches for RJ and Hubby and Tuna sandwiches for me. We enjoyed them with cuties and sun chips. For snacks I brought LARABARS of course and we enjoyed jerky and trail mix. Every night we had some kind of fun s’mores. I tried to pack as little fridge food as possible. We each were in charge of one dinner every night (we went with 7 other families) so it was nice not to have to pack dinners!!

Question: What are your favorite zucchini baking recipes?Â