zucchini mini muffins

Pancake

Zucchini Mini Muffins

Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.

Ingredients

¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
¼ cup neutral oil, such as canola or avocado or unsalted butter, melted
1 ½ teaspoons vanilla extract
2 cups shredded and coarsely chopped zucchini
½ cup mini chocolate chips

Directions

Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
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. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.