Chocolate Chip Zucchini Bread Muffin Recipe - Laura Vitale - Laura in the Kitchen Episode 961

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar adds a caramel flavor.

Preheat the oven to 350°F.

In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, cinnamon, and freshly grated nutmeg.

In another bowl, combine the granulated sugar, brown sugar, unsweetened applesauce, eggs, and vanilla extract. Mix until combined.

Add the grated zucchini to the wet mixture and stir to combine.

Take about half of the dry mixture and set it aside. Toss the chocolate chips and walnuts (if using) in the reserved dry mixture to coat them.

Add the remaining dry mixture to the wet mixture and stir until just combined.

Fill the muffin liners about 3/4 of the way full with the batter using an ice cream scoop for even distribution.

Place the muffins in the oven and bake for 20 to 22 minutes, checking for doneness with a toothpick or dry piece of spaghetti.

Once baked, let the muffins cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens