Zucchini Chocolate Chip Muffins

Nutritional Highlights

The zucchini in this recipe adds moisture to the muffins while providing a boost of fiber

The greek yogurt adds protein to balance out the macronutrient content of this muffin

Servings: 12 muffins

Preheat oven to 400F and grease a muffin tin with cooking spray
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk to blend.
In a medium mixing bowl, combine the oil, maple syrup, eggs, yogurt, pumpkin, and vanilla. Mix well.
Pour the wet ingredients into the dry and mix gently with a spatula until just combined.
Gently fold in the zucchini and chocolate chips into the batter.
Divide the batter evenly among the 12 muffin cups and bake for about 20 minutes, or until they are golden brown and a toothpick is inserted and comes out clean.
Allow muffins to cool slightly before removing from pan. Enjoy!

2 c white whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp cinnamon

1/3 c canola oil

1/3 c maple syrup

2 eggs

1/2 c plain 2% Greek yogurt

1/2 c pumpkin puree

2 tsp vanilla extract

1 1/2 c shredded zucchini (about 1 medium zucchini)

1/2 c dark chocolate chips