Chocolate Chip Zucchini Muffins

It’s peak season for zucchini and I have so many, I don’t know what to do with them all! For the next month, I will be having some sort of zucchini recipe everyday!! Luckily, this summer squash is super nutritious, offering lots of phytonutrients, vitamins and minerals! 
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I am so excited to share this delicious Chocolate Chip Zucchini Muffin recipe with you! It’s the perfect way to incorporate some vegetables without even knowing it. I’ve also included whole grains, coconut oil and Greek yogurt, making them a healthier option for an afternoon treat. 

Yields 12 muffins

Ingredients:

1 1/2 cup whole wheat pastry flour
1 cup shredded zucchini
1/3 cup plain Greek yogurt
1/4 cup coconut sugar
2 tbsp unsweetened applesauce
2 ripe bananas
2 eggs
1 tbsp cinnamon
1 tsp coconut oil (melted)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt

1/2 cup mini chocolate chips 



Directions:

1. Preheat oven to 350 degrees.
2. Line a muffin tin with cupcake liners and spray each liner with nonstick cooking spray.
3. Grate zucchini and place in a paper towel. Squeeze out excess water. 
4. In a large bowl, combine whole wheat flour, coconut sugar, cinnamon, baking powder, baking soda and salt.
5. In a separate bowl, mash the bananas, add the melted coconut oil, vanilla extract and eggs. Mix together until smooth. 
6. Add in the zucchini, apple sauce and yogurt to the wet mixture. 
7. Slowly add in the dry mixture. (Do not over mix the batter)
8. Fold in the chocolate chips.
9. Scoop the muffin batter into the muffin cups
   
10. Bake for 20-25 minutes. (or until a toothpick inserted into the middle comes out clean)