Chocolate Chip Zucchini Muffins

Zucchini is my favourite veggie to bake with because it adds moisture to baked goods and a boost of nutrition to special treats like these super yummy chocolate chip zucchini muffins! They make the perfect afternoon snack and won't last long so I suggest that you make a double batch!

​These zucchini muffins are healthier than most because they're naturally sweetened with honey. Make them even healthier and swap out the chocolate chips for nuts. Add extra fibre and swap half of the all-purpose flour for whole wheat. 

​Because zucchini has a mild flavour, it can be used in pretty much any baking recipe that calls for applesauce or mashed bananas. Just substitute it at a 1:1 ratio and make sure you drain it well before baking with it.

And if anyone in the family is picky about veggies in their baked treats, simply peel off the dark skin before shredding it, and no one will ever know :)

ingredients

• ⅓ cup extra-virgin olive oil
• ½ cup honey
• 2 eggs
• 2/3 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated zucchini (drain before using by wrapping in paper towels and squeezing over the sink)
• 1 ¾ cups all-purpose flour
• 1/2 cup chocolate chips (optional)

instructions

1. Preheat the oven to 400°F. Grease muffin tin or line with muffin cups.
2. In a large mixing bowl, combine the oil and honey and whisk until combined. Add the eggs, buttermilk, and vanilla and beat well.
3. Sprinkle in the baking soda, baking powder, cinnamon, nutmeg, and salt and mix again
4. Using a large spoon, stir in the zucchini, then add the flour and mix until combined. Fold in the chocolate chips (if using).
5. Divide the batter evenly between the muffin cups and bake muffins for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
6. Let muffins cool in pan for 5-10 minutes then transfer to a while rack to cool completely. Store muffins in an air-tight container lined with paper towels (top and bottom) at room temperature for 2 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Freeze any leftover muffins for up to 3 months.