Chocolate Chip Zucchini Muffins

Could you use a wholesome breakfast option for those busy days where you just need to get out the door? You’re not alone if you do! I made these filling Chocolate Chip Zucchini Muffins so I could prep them for my busy weeks. They are made with rolled outs that I grind into a flour using a blender, which is a great way to make a non-refined flour and get some more fiber in our days. As for adding zucchini, not only do they bring a great texture, but on those busy days, getting in veggies can be hard so sometimes we have to eat them in a muffin. Which is A-okay in my world – Preferred, actually!

Chocolate Chip Zucchini Muffins

12 muffins, gluten-free, vegetarian

Ingredients:

  • 2.5 cups rolled oats
  • 3/4 cup milk of choice (I used almond)
  • 1 tsp apple cider vinegar
  • 1 Tbsp ground flax seeds
  • 2 large eggs lightly beaten
  • 2.5 cups shredded zucchini (press as much water out as you can)
  • 3/4 cup coconut sugar
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup dark chocolate chunks

Directions:

Preheat oven to 350F and line a 12-cup muffin pan with paper cups.  In a small bowl mix the milk, apple cider vinegar and ground flax seeds together. Let sit for 5 minutes then add in the eggs and whisk.

In a separate bowl, shred the zucchini, remove excess liquid from the zucchini by placing the shreds in paper towel and squeezing gently over the sink. Removing some liquid is important otherwise your muffins can be too wet! Add the zucchini in with the milk and egg mixture and stir. Add in the coconut sugar, almond extract, and cinnamon.

Next, place oats in a blender and pulse on high until you receive a flour consistency, add in the baking powder, baking soda, and salt and pulse once or twice to blend together. Fold the oat flour mixture into the wet mixture (without over mixing or it can get a gummy texture). 6. Fold in the dark chocolate chunks.

Lastly, evenly divide the mixture amongst the 12 muffin cups and top with some rolled oats and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out clean.