Growing Chefs! Ontario Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

These muffins are moist and chocolatey, but made with zucchini so you can have them for breakfast or dessert!
1 dozen
2 cups unpeeled zucchini, grated1/2 cup ripe banana, mashed1/4 cup coconut oil, melted and cooled1/4 cup honey1/4 cup brown sugar1 teaspoon vanilla extract2 eggs, at room temperature1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon baking powder1 cup whole wheat flour1 cup white flour1/3 cup semi-sweet chocolate chips1/2 teaspoon salt
Measuring cupsMeasuring spoonsBowls of various sizesSpatulaMuffin tinPaper muffin linersForkDish towelSpoonsSmall potCutting boardParing knifeGraterDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Place one muffin liner in each spot in a muffin tin.

Preheat the oven to 350 degrees.

Measure out the coconut oil and melt in a small pot over low heat.

Measure out the honey, brown sugar, vanilla extract, cinnamon, baking soda, baking powder, salt, whole wheat flour, all-purpose flour and chocolate chips.

Crack the eggs into a bowl and whisk.

Mash the bananas and measure out ½ cup.

Grate the zucchini on the large side of the grater.

Get Cooking!

Whisk together the whole wheat flour and all-purpose flour with baking soda, baking powder, cinnamon and salt.

In a separate bowl whisk together the coconut oil, honey, brown sugar, eggs and vanilla extract.

Stir in the mashed banana and grated zucchini into the wet ingredients.

Using a spatula, stir the wet ingredients into the dry. Try not to over mix.

Divide the batter between the 12 muffin liners and place in the oven for about 12- 15 minutes or until baked through.