Description
A blend of sun-soaked zucchini and melted chocolate chunks creates a tender, garden-fresh muffin. Warm cinnamon and buttermilk infuse a delicate sweetness and moisture, making these handheld bites wholesome and indulgent.
Ingredients
1 ½ cups all-purpose flour
¾ cup whole wheat flour
1 cup grated zucchini (about 1 medium zucchini)
⅓ cup brown sugar
1 ripe banana (mashed)
¼ cup buttermilk
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup mini chocolate chips
1 tablespoon maple syrup (optional)
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with liners.
In a bowl, mix flours, baking soda, cinnamon, salt, and brown sugar.
In another bowl, whisk zucchini (wring out excess moisture), mashed banana, buttermilk, vanilla, and maple syrup (if using).
Fold wet ingredients into dry until just combined; gently mix in chocolate chips.
Divide batter into 12 muffin cups and bake for 18–20 minutes until golden and a toothpick comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For extra moisture, add 2 tablespoons of Greek yogurt or applesauce.
Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
Substitute dark chocolate for a richer flavor or use raisins/date pieces for a nutty twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg