Zucchini Mini Muffins
Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup white whole-wheat flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ¼ cup neutral oil, such as canola or avocado or unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- 2 cups shredded and coarsely chopped zucchini
- ½ cup mini chocolate chips
Directions
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