Thursday, June 21, 2012

{Zucchini Muffins}

My friend Ashlyn and her husband have incredibly green thumbs. Even though it's their first time planting and growing a garden, they've managed to produce massive amounts of squash, cucumbers, tomatoes, jalapenos, basil, and the largest zucchinis I've ever seen.

For real? I know. That's a normal sized fork!
I had no other choice but to make delicious muffins. 

Definitely the best muffins I've ever made. 

Low Fat Chocolate Chip Zucchini Muffins

  • 1 cup flour
  • 1 cup white whole wheat flou
  • 1/2 cup brown suga
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips (don't skimp. Buy good ones!)
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini (preferably gigantic sized and fresh picked from a friend's garden.)
- Preheat the oven to 325°.
- Combine flour, sugar, baking soda, and salt in a large bowl. Whisk together.
- In a medium bowl, mix egg, vanilla, melted butter, apple sauce & zucchini.
- Add wet mixture to the flour mixture and stir until just blended. 
- Add chocolate chips.
- Bake for about 20 - 25 minutes, although I recommend checking about half way through.
- They're done when you can insert a toothpick and it comes out clean (make sure you're not just stabbing a chocolate chip!)

Bonus: If you make 12 muffins, they each have about 175 calories. Perfect to bake up a big batch, freeze, and microwave for breakfast on the go!


  1. Going to have to give these a try! I might sub the chocolate chips for some dried cranberries. :)

  2. They look delish! I am having some definate garden envy! I am still waiting on my first tomatos of the season!

    Also, Be careful, Zucs can get really mealy once they are larger than your forearm! But that is what makes the big guys perfect for muffins and bread =]


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