Whole Wheat Zucchini Chocolate Chip Muffins
Light and fluffy zucchini chocolate chip muffins made with a mix of whole wheat and all purpose flour. Great to have on hand for a grab-and-go breakfast!
Yield: 12-14 muffins
  • 1½ cups whole wheat flour
  • 1¼ cups all purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • ⅛ tsp nutmeg
  • ¾ cup coconut oil, soft but cool
  • ½ cup milk
  • 2 large eggs
  • 1 tbsp vanilla
  • 12 oz shredded zucchini
  • 3 oz chocolate chunks or chips
  1. Heat oven to 350F. Line a muffin tin with paper liners and set aside.
  2. Sift the flours into the bowl of a stand mixer, then add in the sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and coconut oil. Mix on low speed using the paddle attachment until coconut oil dissolves and the mixture is the consistency of a mealy powder, about 2 minutes.
  3. Add in the milk, eggs, and vanilla extract and mix until the dough forms a thick batter. Add in the zucchini and chocolate chunks, mixing until just combined.
  4. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until domed but firm. Allow to cool before serving.
Recipe from Bravetart
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/06/whole-wheat-zucchini-chocolate-chip-muffins.html