The Pioneer Woman Tasty Kitchen
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Zucchini Chocolate Chip Muffins

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Prep:

Cook:

Level: Easy

System:

15

Description

Fresh zucchini, whole grains, and applesauce help keep this gorgeous muffin low fat, moist, and full of fiber, while chocolate chips provide that little something extra.

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup White Whole Wheat Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • ½ cups Unsweetened Applesauce
  • 2 Tablespoons Oil
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • ⅓ cups Packed Brown Sugar
  • ⅓ cups Granulated Sugar
  • ½ cups 2% Milk
  • 2 whole Medium Zucchini, Shredded, Squeezed Dry
  • 10 Tablespoons Semi-sweet Chocolate Chips, Divided

Preparation

Preheat oven to 350ºF.

In a small bowl, combine flours, baking powder, baking soda, and cinnamon. Set aside.

In a medium bowl, whisk together applesauce, oil, eggs, vanilla, sugars, and milk. Add flour mixture and gently stir with a large or wide spoon until just combined. (It’s fine if there are flour lumps at this time.) Gently stir in zucchini (shredded and pressed) and 1/2 cup chocolate chips.

Pour into greased or lined muffins tins (about 3/4 full), top with remaining chocolate chips and bake for 20–22 minutes. Ovens can vary in temperature so your muffins may need a few minutes more or a few less. If you can remove a toothpick from the center and there isn’t any batter (just melted chocolate) then they are done.

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