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¾ cup all-purpose flour
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¾ cup white whole-wheat flour
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1 teaspoon ground cinnamon
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¾ teaspoon baking soda
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½ teaspoon salt
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2 large eggs
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¾ cup sugar
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¼ cup neutral oil, such as canola or avocado or unsalted butter, melted
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1 ½ teaspoons vanilla extract
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2 cups shredded and coarsely chopped zucchini
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½ cup mini chocolate chips
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.
Nutrition Information
127
Calories
47g
Carbohydrates
24g
Protein
247mg
Potassium
2g
Fiber
6g
Sugar
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