Loaded Zucchini Muffins
The name says it all. These are loaded—with flavor, and nutrition. I first had a variation of these when a good friend made and shared them during time spent in the hospital with a loved one. I was instantly addicted. I have since adapted the recipe somewhat to fit both my tastes, and dietary needs.
Yields: 22 Muffins3 Eggs1 C Coconut oil, melted (or butter if you’re not dairy-free)2 C Brown sugar1 tsp Vanilla2 C Shredded zucchini (1 large, or 2 small zucchinis)1.5 C All-purpose flour1.5 C Whole wheat flour1 tsp. Baking soda1 tsp. Salt2 tsp. Cinnamon1/4 tsp. Baking powder1/2 C Chia seeds 3/4 C dried cranberries1/2 chocolate chips or chunks, chopped Preheat oven to convection bake 350. Beat eggs, oil, sugar and vanilla until totally combined. Mix dry ingredients in separate bowl. Combine all ingredients. Using a muffin scoop (or whatever you want actually 🤷🏻♀️), scoop batter into greased muffin pans. I use avocado oil spray, because it’s healthier, and I don’t notice the taste at all. Bake for 40 minutes or until they’re golden brown and an inserted toothpick comes out clean. Let cool in pans for 5 minutes before transferring to cooling rack. I think these taste the best chilled, but that’s just my opinion. Note: I used Private Selection brand chocolate chunks, because they’re dairy-free 👍🏻👍🏻, but any chocolate chips/chunks would be fine.
Loaded Zucchini Muffins
Recipe details
- 22 Pieces
- Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
Comments
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Looks scrumptious! Need to try these!