These zucchini chocolate chip muffins are very good for lunches or quick snacks.
They are moist, delicious, and filled with wholesome ingredients. By combining almond flour and all-purpose flour, the texture is light while still providing plenty of nutrition. One of the best things about this recipe is how quick and easy it is to make, using ingredients that are free from unnecessary additives. Plus, with zucchini and dark chocolate chips, you get a healthy dose of nutrients and flavor in every bite!
Did You Know?:
Zucchini is an excellent source of vitamins A and C, fiber, and antioxidants. It adds moisture to the muffins without the need for excess oil or butter. Dark chocolate, in moderation, is rich in antioxidants and can help improve heart health. Almond flour provides healthy fats and is lower in carbohydrates compared to all-purpose flour, making it a great choice for maintaining balanced energy levels.
Yield:
12 servings
Ingredients:
1 cup almond flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
2 large eggs
1/2 cup cane sugar
1/3 cup olive oil or grapeseed oil
1 teaspoon vanilla extract
1 cup grated zucchini (excess moisture squeezed out)
1/2 cup dark chocolate chips
Instructions:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Personal Tip: Using silicone cupcake liners is a great option.
In a large bowl, whisk together the almond flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt.
Personal Tip: Sifting the dry ingredients will help ensure a fluffier muffin texture.
In a separate bowl, whisk the eggs, sugar, oil, and vanilla extract until well combined.
Personal Tip: Use room temperature eggs to help the mixture come together more smoothly.
Fold in the grated zucchini and chocolate chips into the wet mixture.
Personal Tip: Squeeze out the excess moisture from the zucchini to avoid making the muffins too wet.
Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
Personal Tip: Overmixing the batter can result in dense muffins, so stop as soon as the ingredients are combined.
Divide the batter evenly among the 12 muffin cups.
Personal Tip: Use a standard ice cream scoop to portion the batter evenly for consistent-sized muffins.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Muffins will continue to cook slightly as they cool, so avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: Letting the muffins cool properly will enhance their flavor and texture.
Nutritional Information (Per Serving):
Calories, 180, Protein, 4g, Carbohydrates, 20g, Fiber, 2g, Net Carbohydrates, 18g, Fat, 9g, Saturated Fat, 2g, Cholesterol, 35mg, Sodium, 150mg, Sugars, 10g, Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money:
1. Mixing flours for savings: Blending almond flour and all-purpose flour provides nutritional benefits while keeping costs down. Almond flour is expensive, but the combination still delivers great flavor and texture.
2. Zucchini moisture control: Be sure to squeeze out excess moisture from the zucchini before adding it to the batter. This prevents the muffins from becoming too wet and soggy, which can negatively affect texture.
3. Use mini dark chocolate chips: For more even distribution of chocolate, use mini dark chocolate chips. This ensures each bite contains the perfect balance of chocolate and zucchini.
4. Healthy oil options: Olive oil and grapeseed oil are both excellent sources of healthy fats. Olive oil adds a more robust flavor, while grapeseed oil has a milder, neutral taste, giving you flexibility based on your flavor preference.
5. Freeze for later: These muffins freeze well, making them a convenient snack for busy weeks. Simply store them in an airtight bag, and when needed, thaw at room temperature for a quick and delicious bite.
6. Adjust the sweetness: You can adjust the sweetness by increasing the sugar to 3/4 cup for a sweeter treat or stick with 1/2 cup of cane sugar for a healthier option. Coconut sugar also works as a substitute if you want a lower glycemic index.
7. Choose the right chocolate: Opt for dark chocolate chips with 70% cocoa or higher. They are lower in sugar and higher in antioxidants compared to regular milk chocolate.
8. Check for natural almond flour: When buying almond flour, always read the labels to ensure you’re getting a product made with only almonds, free from preservatives and additives.
9. Top with crunch: For added texture, sprinkle oats or chopped nuts like walnuts or pecans on top of the muffins before baking. This adds crunch without adding unnecessary sugar.
10. Storing for freshness: Store your muffins in an airtight container for up to 3 days at room temperature. For longer shelf life, refrigerate them for up to a week and allow them to come to room temperature before eating.
Let’s Learn About Different Types of Flour:
Almond Flour:
Almond flour is made from finely ground almonds and is naturally gluten-free. It’s high in healthy fats, fiber, and protein, making it a great low-carbohydrate flour option. Almond flour helps baked goods stay moist and soft, and its slightly nutty flavor complements the sweetness of these zucchini chocolate chip muffins perfectly.
All-Purpose Flour:
All-purpose flour provides structure and stability to baked goods. It's made from a blend of hard and soft wheat, giving muffins like these a light and fluffy texture. Combining it with almond flour in this recipe results in a balanced muffin that has both great texture and added nutrition from the almond flour.