Description
These Chocolate Chip Zucchini Strawberry Muffins are a delightful and wholesome breakfast or snack option. Made with nutritious white whole wheat flour, fresh grated zucchini, juicy diced strawberries, and melty chocolate chips, these muffins offer a perfect balance of sweetness and texture. They bake up quickly in just 22 minutes, making them an easy and healthier treat for busy mornings or midday cravings.
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- ⅓ cup coconut sugar (or granulated sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 1 cup grated zucchini (measured before squeezing out moisture)
- 1 large egg
- ⅓ cup avocado oil (or melted coconut oil or butter)
- 2 teaspoons vanilla extract
- ¾ cup plain yogurt
- ⅔ cup unsweetened applesauce (can substitute with ripe mashed banana)
- 1 cup diced strawberries
- ⅓ cup chocolate chips, plus extra for topping if desired
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Drain the Zucchini: Place the grated zucchini in the center of a clean dish towel or paper towel. Wrap it up tightly and press firmly to squeeze out as much moisture as possible. Set the drained zucchini aside to keep the batter from becoming too wet.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until fully combined. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, avocado oil, vanilla extract, plain yogurt, and unsweetened applesauce until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently and just until combined, being careful not to overmix to keep the muffins light and tender. The batter should be thick.
- Fold in Fruits and Chocolate Chips: Gently fold in the drained zucchini, diced strawberries, and chocolate chips using a spatula. Avoid overmixing to maintain a tender crumb.
- Fill Muffin Tins and Bake: Portion the batter evenly into the prepared muffin tin cups, filling each to the top. Optionally, sprinkle extra chocolate chips on top for a prettier presentation. Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for at least 15 minutes. The muffins may seem soft initially but will firm up as they cool. For best texture, let them cool completely before serving.
- Storage: Once cooled, store the muffins in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- Make sure to squeeze the zucchini well to avoid soggy muffins.
- You can substitute applesauce with ripe mashed bananas for a different flavor profile.
- Use white whole wheat flour for a healthier twist; all-purpose flour can be used but will alter the texture slightly.
- For vegan adaptation, substitute egg with a flax egg and use plant-based yogurt and oil.
- Ensure muffins are cooled completely before storing to prevent condensation inside the storage container.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
