Chocolate Chip Zucchini Bread Muffins
Simple and sweet, no added sugar here! These chocolate chip zucchini bread muffins are naturally sweetened and perfect for breakfast or a snack
Servings: 18 muffins
Equipment
- muffin tins
Ingredients
- 1 1/2 c shredded zucchini about 2 small zucchini
- 1 ripe banana
- 1 egg
- 1 c apple sauce unsweetened
- 2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 c honey
- 1/4 c melted butter can use melted coconut oil
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c mini chocolate chips
- 1/2 c chopped walnuts
Instructions
- Preheat oven to 350
- Shred the zucchini and remove excess water*. Add banana to the bowl and mash. Whisk in egg, vanilla, applesauce, almond extract, honey, and melted butter
- In a separate bowl, combine flour, salt, baking soda, baking powder, nutmeg, and cinnamon
- Slowly mix in the dry ingredients to the wet, just until the flour is mixed in. Fold in chocolate chips and walnuts
- Spray a muffin tin with nonstick spray and fill each cup about 3/4 full
- Bake for 20 minutes or until a toothpick comes out clean
Notes
To remove excess from your zucchini, use a potato ricer, cheesecloth, or CLEAN hands to wring out the zucchini shreds. They don't have to be completely dried out but remove as much as you can easily.
If you sprayed all of the slots in the muffin tin, but ran out of batter, simply fill any excess spots with water to prevent the oil from burning.