Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days. Source: EatingWell.com, June 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

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  • Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.

Tips

To make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.

Nutrition Facts

196 calories; 7.8 g total fat; 1.9 g saturated fat; 31 mg cholesterol; 190 mg sodium. 112 mg potassium; 29.6 g carbohydrates; 1.7 g fiber; 17 g sugar; 3.4 g protein; 87 IU vitamin a iu; 4 mg vitamin c; 24 mcg folate; 14 mg calcium; 2 mg iron; 15 mg magnesium; 16 g added sugar;

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