One of my friends gave my this HUGE beautiful zucchini that her mom grew in her garden. I only used a quarter of it for this recipe too so I am hunting for more yummy zucchini recipes. This is a great recipe from The Typical Domestic Babe. I love it because there's no sugar (not including the chocolate chips). I hope you like it as much as I do.
Ingredients:
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup shredded zucchini, set on paper towels to absorb excess moisture
1/2 cup honey
1 tsp vanilla extract
2 tbsp coconut oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup milk {I used almond}
1/2 cup chocolate chips
Directions:
1. Make sure to place your shredded zucchini on layers of paper towels to absorb some of the excess moisture. Set aside and allow to sit for 15 minutes.
2. Preheat oven to 350 degrees F. Spray a muffin tin with non stick cooking spray.
3. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
4. In a medium sized bowl, stir together zucchini, honey, vanilla, coconut oil and applesauce. Next add in your egg and milk and whisk together to combine.
5. Incorporate the wet ingredients into your large bowl of flour mixture, and gently stir until combined, taking care not to over stir {this eliminates any excess air into your batter}. Fold in the chocolate chips.
6. Spoon batter into muffin tins, and fill about 2/3 of the way up. Bake for 20 minutes, or until the muffins are golden brown & gently spring back when touched. Cool on a wire rack.
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup shredded zucchini, set on paper towels to absorb excess moisture
1/2 cup honey
1 tsp vanilla extract
2 tbsp coconut oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup milk {I used almond}
1/2 cup chocolate chips
Directions:
1. Make sure to place your shredded zucchini on layers of paper towels to absorb some of the excess moisture. Set aside and allow to sit for 15 minutes.
2. Preheat oven to 350 degrees F. Spray a muffin tin with non stick cooking spray.
3. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
4. In a medium sized bowl, stir together zucchini, honey, vanilla, coconut oil and applesauce. Next add in your egg and milk and whisk together to combine.
5. Incorporate the wet ingredients into your large bowl of flour mixture, and gently stir until combined, taking care not to over stir {this eliminates any excess air into your batter}. Fold in the chocolate chips.
6. Spoon batter into muffin tins, and fill about 2/3 of the way up. Bake for 20 minutes, or until the muffins are golden brown & gently spring back when touched. Cool on a wire rack.
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