Zucchini Muffins

The boys love having muffins for breakfast, and I don’t mind when I’ve made some at least moderately-healthy substitutions (plus, what’s easier than telling them to grab a couple of muffins off the counter for breakfast?).

zucchini muffins

I found this recipe and modified it to make it a little less sugary. Also, I doubled it, because if I’m going to the trouble of making muffins, I need more than 12, and these freeze just fine.

Couple of tips:
1. if your kids will balk at the sight of the green of the skin, you can peel the zucchini first.  Mine don’t care, and it’s much less work for me, so I just leave it on.
2. I realize zucchini isn’t exactly in season right now. Aldi’s has them in 3-packs of good-sized zucchini (each yields about 2 shredded cups) for crazy cheap…last week, it was $1.59. I shredded all 3, and then froze 4 1-cup servings.

Here’s the recipe!

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2/3 cup sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 lightly beaten eggs
1/2 cup coconut oil (you can use vegetable, too…I prefer coconut. If you use coconut oil, make sure it’s in liquid form – microwave a few seconds to melt it down if needed)
1/2 cup applesauce
1/2 cup skim milk with 2 tsp. white vinegar or lemon juice (let sit for 5 minutes)
2 tsp. vanilla
2 cup finely shredded zucchini
1 cup semi-sweet chocolate chips (more if you’d like)

Preheat oven to 350 degrees. Grease muffin pan or line with 24 paper liners.

In large mixing bowl, stir together flours, sugar, cinnamon, baking soda and salt.

In separate bowl, lightly beat egg and add to it the oil (or oil and applesauce), milk and vinegar or lemon juice mixture and vanilla. Pour into dry ingredients and combine thoroughly.

Fold in shredded zucchini and chocolate chips. Fill muffin cups 2/3 full.

Bake in preheated oven for 20-25 minutes or until toothpick inserted comes out clean.

(about 160 calories/muffin for those of you counting)

2 Comments (+add yours?)

  1. Casey Lossman
    Jan 28, 2014 @ 19:05:37

    These are great! I made them gluten free by using Namaste gf flour mix from costco, adding an extra egg and an extra 1/2 tsp of baking powder. They take longer to bake this way, but turned out great!


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