Zucchini-Chocolate Chip Muffins
Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.Advertisement
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. Scoop the batter into the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 10 minutes, then turn the muffins out onto a rack to cool completely.
To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap individually in plastic wrap and freeze for up to 1 month.
1 fat, 1 other carbohydrate, 1 starch