Originally the idea behind this muffin was to broaden the breakfast horizon. I'm a sucker for a baked good, and if that baked good happens to have a smidge of chocolate in it, move outta my way. I'm goin' in. So it shouldn't surprise anyone that we plowed through these muffins so quickly that they only made it to one breakfast.
We had a bunch of zucchini on hand from making veggie pizza, so zucchini bread or muffins seemed the natural next step. No different than using carrots in a cake, right? Pretty much.
This recipe makes six muffins, so if you're anything like me you may want to double it so you have plenty on hand for
midnight snacks, pinterest surfing snacks, no wait! I mean... while dinner is cooking snacks, No really - breakfast. Yeah, that's it.
Zucchini Chocolate Chip Muffins
|Yields: 6 muffins | Prep time: 5 mins. | Bake time: 20-22 mins.|
3/4 c AP flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 c agave (a bit less if you're adding chocolate chips)
1/4 c coconut oil, melted
1 c grated zucchini, extra water squeezed out
1/3 c slivered almonds or walnuts
1/4 c chocolate chips
Preheat oven to 350 degrees. Lightly spray a muffin tin with cooking spray, or line with baking cups. Set aside.
In a small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside. In a slightly larger bowl, whisk together agave, egg, coconut oil and zucchini. Stor the dry ingredients into the wet mixture, careful not to over-mix.
Fold in nuts and chocolate chips until just incorporated. Fill cups about 2/3 full (I use an ice cream scoop for perfect measuring) and bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely if you have the willpower.
Adapted from taste of home