Friday, August 29, 2014

Zucchini Chocolate Chip Muffins

I've been trying to make a conscious effort to eat healthier which is why lately I've been using zucchini to justify all things baked goods.  I also use baked goods on the regular to justify my chocolate addiction, so this recipe is really a win-win.  But fo cereal, aside from begging every single person I know to take six pound zucchinis off my hands I've grating them up and tossing them in zucchini bread, zucchini brownies and now these zucchini chocolate chip muffins because everything is better in single servings, plus don't forget they're "healthy" so you can really eat two or three.

But don't worry, I've been eating zucchini the real healthy way too, slicing these bad boys and either roasting or sauteing them as well.  I've got another 10 months until wedding bells ring but only a couple until the hunt for the perfect white dress takes place and I'm hoping to have a good start on being in wedding dress shape by then.

These muffins honestly aren't the healthiest thing I could be eating, but they're a smarter option for satisfy a sweet tooth and because they're already separated into servings, you can easily freeze them and pull one or two out to thaw every few days instead of chowing down for a week straight.

If you want to try lightening them up a little more, consider halving or skipping altogether the chocolate chips and/or streusel topping.  I ended up only using about two-thirds of the topping on mine.  I'm warning you now though, you will risk getting your chocolate fix from these muffins if you omit the chocolate chips and might find yourself eating them out of the bag instead anyways!

Happy Labor Day weekend everyone!

Yields 22 muffins.


Brown Sugar Oat Streusel
  • 1 1/3 cup oats (old fashioned or quick)
  • 1 cup brown sugar
  • 4 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold
Zucchini Muffins
  • 2 large eggs, beaten
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 2 cups grated zucchini
  • 4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 425 degrees.  Grease or line muffin tins.
  2. In a medium bowl, add oats, brown sugar, flour, cinnamon and butter for the brown sugar oat streusel.  Using your hands, combine ingredients until they are well mixed and crumbly.  Set aside for later.
  3. In a different medium sized bowl, whisk together eggs, brown sugar, granulated sugar, canola oil, applesauce, zucchini and vanilla extract.
  4. Using a large bowl and large rubber spatula, combine flours, baking powder, baking soda, salt, cinnamon, nutmeg and chocolate chips.
  5. Pour the wet ingredients into the large bowl with the dry ingredients and mix with the rubber spatula until just combined.
  6. Using a 1/4 cup measuring cup, transfer batter into prepared muffin tin.  Top each muffin fully with crumbled streusel mixture.
  7. Bake for 5 minutes at 425 degrees before lowering the temperature to 350 degrees for an additional 14 minutes, or until toothpick inserted in the center comes out clean.  Let cool for 5 minutes before removing from muffin tin.
Recipe adapted from Sally's Baking Addiction (also includes bread version).

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