Coconut Chocolate Chip Zucchini Muffins
Tis' the season for an abundance of zucchini! Summer means zucchini overload, which is fine by me! My grandma gave me some zucchini from her garden this past weekend. I just happened to have all the ingredients to whip up some zucchini bread, and decided to put a little twist on it. If you follow my blog you know about my coconut obsession, so I opted to go in a sweet direction, adding coconut oil, shredded coconut, and some chocolate chips! At about 250 calories per muffin, this recipe is perfect for breakfast or a low-guilt dessert!
Ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 medium zucchini, shredded squeezed and drained
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup coconut oil, melted
1 large egg
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup shredded sweetened coconut
1/4 cup semi-sweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees. Grease muffin pan and set aside.
2. In large bowl whisk together both flours, baking soda, baking powder and salt.
3. In another bowl, mix together zucchini, sugars, oil, egg, and extracts.
4. Add wet ingredients to dry ingredients and mix until well combined. Finally, mix in shredded coconut and chocolate chips.
5. Spoon mixture evenly in to muffin tin. Bake at 350 for 20-25 minutes or until edges are golden brown. Let cool for 10 minutes and remove from tin. Enjoy!
