After getting a bunch of zucchini from my cousin, I couldn't wait to try out some muffin recipes with the kids. They have decided that they will no longer eat my fabulous chocolate zucchini bread unless its in muffin form, which I'm fully convinced is because it looks more like a chocolate cupcake. Since I aim to please, I've taken to making all my bread recipes as muffins (and mini muffins) to keep the little ones happy and chomping away.
These muffins freeze beautifully and are perfect for busy school mornings. Plus, I feel better because I'm squeezing just a little more veggies into their day! I've made these a couple times and I always double the recipe so we have enough for a few weeks. I've also included extra modifications that I made for one of my daycare kids that has a soy and nut allergy, just in case you're interested.
1 cup flour
1/2 cup whole wheat flour
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil (I've also used Canola oil in an attempt to make these soy free)
1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla
1 cup zucchini
1 cup chocolate chips (You can also purchase soy free, nut free chips for this)
1. Preheat oven to 350 degrees. Spray a muffin tin with olive oil cooking spray.
2. In a large bowl, stir together first set of dry ingredients (from flour to salt).
3. In a separate bowl, blend together second set of ingredients (from egg to vanilla).
4. Mix wet ingredients into dry ingredients until just blended.
5. Fold in zucchini and chocolate chips.
6. Bake for 20 minutes. Let cool completely before freezing.
Makes 1 dozen muffins.
My kids ask for these all the time for snacks and breakfast!
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