When I was pregnant with my second, I prepared a whole bunch of healthy snacks and lunches that are easy to eat one handed in preparation for being alone with two kids full time. My mother-in-law made us a few loaves of zucchini bread also. That’s where the inspiration for this recipe came from.
What she makes us is definitely delicious, but is pretty high in added sugar. While these still have added sugar it has been cut down a good bit. Frankly, I’ll take a bit of added sugar if it get my kid to eat and touch some vegetables once in a while. He helps me make these so is aware of the fact the there is zucchini in them and likes to help grate it. Exposure is key, right?
After a bit of trial and error, these muffins turned out great. They have a wonderful texture, which I find difficult to maintain when using applesauce in a baked good, and a good amount of fluff to make a nice rounded top on the muffin. One note about the flavor: the recipe uses the Crockpot Applesauce, which thankfully has no added sugar, but I also find Crockpot Applesauce has much more flavor than store bought. So while you can absolutely use store bought applesauce, the flavor of the muffin may not be as strong.
Start by preheating your oven to 350. In a food processor, place 1 cup of flour, 1 cup of oats, 1/2 a cup of sugar, 1/2 cup of applesauce, 2 eggs, 1 tsp vanilla, 1 cup of grated zucchini (with excess moisture removed), 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp cinnamon. Blend this until smooth. Add a 1/3 cup of chocolate chips and pulse once or twice.
Prepare a 12 cup muffin tin with cooking spray. Fill each cup with about a 1/3 cup of batter, they should be pretty full. Place in your oven for 20 minutes or until a tooth pick comes out clean when tested. They are best kept in the fridge and they can be frozen for 2-3 months. They reheat well in the microwave also.
Chocolate Chip Zucchini Muffins
- 1 cup flour
- 1 cup oats
- 1/2 cup sugar
- 1/2 cup applesauce (see note above about Crockpot Applesauce recommendation)
- 2 eggs
- 1 tsp vanilla
- 1 cup grated zucchini (with excess moisture removed)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup chocolate chips
- Preheat oven to 350. Place all ingredients, except chocolate chips, into a food processor. Blend until smooth. Add chocolate chips and pulse a few times to combine.
- Prepare a muffin tin with non-stick cooking spray. Add about 1/3 cup of batter to each cup. They should be pretty full.
- Place in the oven and bake for 20 minutes, or until a tooth pick comes out clean when tested.