Zucchini season means Zucchini Chocolate Chip Muffins! These make a great treat or breakfast, and I am freezing some for the busy back-to-school season coming up.
ZUCCHINI CHOCOLATE CHIP MUFFINS
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt1 egg or 3 Tbs. applesauce
1 c. shredded zucchini (with water squeezed out in a towel)
3/4 c. sugar
1/4 c. oil
1/2 c. dairy-free chocolate chips
raw sugar for topping
Prepare muffin tin with grease or wrappers or use my favorite non-stick muffin pan (affiliate)
In a medium bowl, mix the first set of dry ingredients and make a well in the center.
In small bowl, mix the second set of ingredients.
Add wet mixture to dry mixture. Stir just until moistened.
Spoon the mixture into your muffin wells.Sprinkle the batter with raw sugar.
Bake 20-25 minutes or until a wooden toothpick comes out clean from the center.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait that long?
Those look really good! I cannot wait until we're a little less like death valley so I can do some serious baking!
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These look great. So glad you commented that you left out the egg and the applesauce! I don't usually have applesauce on hand, although I have been using ground flax seeds and water as a substitute for eggs.
Hi there! Last time I made these, they seemed a little dense. Something I did? Or recommendation to make them a little lighter? (:
Without egg, baked goods do tend to be dense. Same as our cake recipe. It’s not anything you did wrong. 😉