Zucchini Muffins- MY Way

I bought a couple of zucchinis at the farm stand on Baldwin Avenue (which is adorable, and another blog post topic), and since it’s been a few days since I baked anything, I had to give some zucchini muffins a go.  So, I headed over to Pinterest, my latest obsession, besides this blog I mean, and clicked on an adorable looking zucchini muffin picture. GAH! It’s a weelicious  recipe- is there nothing this lady hasn’t made?  I’ve loved everything I’ve tried off that site, but I didn’t want to just copy her muffin recipe, but as luck would have it, I was out of about half of the ingredients she listed!  HA!

Plus, I needed to add some chocolate chips.

Improvising can be scary with baking, since its an actual science.  So how did they come out?  I’d love to tell you, but they keep disappearing from off my plate.

Actually, they are moist and delicious, but I should never eat while I’m typing, because I can’t truely savor the experience and my keyboard is full of crumbs.  So, here is my recipe, adapted from the Weelicious site.

Healthy Zucchini Muffins (with Chocolate Chips!)

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 tbsp flax seed-ground
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs, whisked
  • 1 tsp vanilla
  • 1/4 cup coconut oil
  • 1/4 cup 0% Greek yogurt
  • 1/4 cup applesauce
  • 2/3 cup sugar
  • 1 1/2 cup shredded zucchini
  • a couple of handfuls of chocolate chips

Preheat over to 350 degrees.  Place first 7 ingredients in a bowl and whisk (flax is optional). Place remaining ingredients in another bowl and whisk to combine.  Pour wet ingredients into the flour mixture and stir until just combined. Put into greased or papered muffin cups.  This made 12 medium sized muffins for me, generously filling each cup .  I often here the recommendation to use an ice cream scoop, but I like a measuring cup (usually 1/4 c size) and if you spray it with Pam first the batter comes right out.  The directions say to cook for 15 minutes for small ones, so in my medium sized tin (normal cupcake size) – they cooked for about 17 minutes and came out fluffy and perfectly cooked.

More info on my choice of ingredients/substitutions.  The weelicious recipe calls for agave, which I don’t have, and recommends honey as a substitute.  I don’t want to use honey since I might feed these (taking out the chocolate chips- maybe) to baby, and honey can contain botulism spores, which can apparently be ‘bad for baby’.  Even cooked or processed.  So, I just used plain old sugar.  Also, original recipe calls for vegetable oil.  OUT!  So I used coconut oil and greek yogurt instead, but feel free to play around here a little.  Also, I like to add applesauce to anything that normally calls for oil, since it keeps it moist, and has to be healthier for you.  Oh, also, I didn’t peel the zucchini.