Sunday, February 3, 2013

Whole Wheat Chocolate Chip Zucchini Muffins

I make these muffins all the time.  They are delicious and healthy, and they are perfect to send in my kid's lunches for school.  I freeze them in a big ziploc bag, then pull one out in the morning, put it in a baggie in their lunch box and it will be thawed and ready to eat when they are!

Whole Wheat Chocolate Chip Zucchini Muffins

3 c. whole wheat flour
1 1/2 c. sugar (sometimes I do half white, half brown)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 eggs, lightly beaten
1/2 c. vegetable oil
1/2 c. applesauce
1/2 c. milk
2 Tbsp. lemon juice
2 tsp. vanilla 
2 c. grated zucchini
1/2 c. chocolate chips

Preheat the oven to 350 degrees.  Grease two muffin pans (it makes 24 muffins).  In a large bowl, stir together the flour, sugar, baking soda, cinnamon and salt.  In another bowl, mix together the eggs, oil, applesauce, milk, lemon juice and vanilla.  Stir that into the dry ingredients until it is moistened.  Fold in the zucchini.  Stir in the chocolate chips.  Fill the muffin cups 2/3 full.  Bake them for 20-25 minutes.

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