In the summer, I know many of us are looking for good ways to use up all that delicious zucchini! These muffins just melt in your mouth, but you can feel good about the whole grains, coconut oil, and lower amount of sugar (I usually see at least 1 cup of white sugar in most zucchini bread/muffin recipes!).
My girls loved these and thought they were quite a treat for dessert! I won’t tell you how many Tad and I ate after they went to bed.
I don’t bake as much in the summer as I do in the winter, but these are worth heating up the kitchen!
Chocolate Chip Zucchini Muffins
1 1/2 cups whole wheat flour, freshly ground
1/3 cup evaporated cane juice (or white sugar)
1 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
1 Tbsp. lemon juice
1 egg, lightly beaten
1/2 cup coconut oil, completely melted
1 tsp. vanilla extract
2 small (or 1 medium) zucchini, shredded (about 1 heaping cup)
1/2 cup semisweet chocolate chips, chopped (or use mini)
Grind wheat in the WonderMill.
Preheat oven to 350 degrees. Grease 12 muffin tins or use liners (I used silicone liners, which work great and you don’t even have to grease them!).
In a large mixing bowl, combine flour, evaporated cane juice, baking soda, and salt.
In a glass measuring cup, combine milk and lemon juice and allow to “sour” for a few minutes. Add egg, coconut oil, and vanilla extract and whisk to combine.
Add the wet ingredients to the dry ingredients and stir just until moistened.
Fold in shredded zucchini and chocolate chips.
Divide batter evenly between 12 muffin tins.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Delicious when warm!