Chocolate Chip Zucchini Muffins
September 04, 2017 | Justine Hoover
Do you remember last week when I suggested you grate up a zucchini? This is why – our September recipe of the month is Chocolate Chip Zucchini Muffins and they are delicious! If you have not yet seen our video on preparing zucchini, check it out for some quick hints on grating a zucchini. You do not even need to peel it first!
I like to make these muffins for my children to eat before heading off to school in the morning and here is why:
- They are made with whole wheat flour, so the fiber will keep their tummies full and the carbohydrates will give their bodies and brains the energy they need to get going in the morning.
- They are made with both fruits (banana and applesauce) and a vegetable (zucchini). Split between 12 muffins, it may not be a lot of fruits and vegetables, but at least we are getting the day off to a better start than if we had eaten no fruits and vegetables at all.
- They freeze well. This means I can make a double batch of muffins when I have the time and then freeze the rest for a day when I do not have much time to prepare breakfast. Store these muffins in freezer bags for up to three months. Thaw by wrapping a muffin in a damp paper towel and re-heating in the microwave on the defrost setting until heated through.
My children like me to make these muffins because, of course, chocolate chips! There is only ¼ cup chocolate chips in the entire recipe, but it is enough to get my children excited about these muffins.