Zucchini Chocolate Chip Muffins

 

I found this recipe on Cup of Jo, though it’s originally by Sara Forte of Sprouted Kitchen. I adapted it a bit by reordering the ingredients and steps and, the second time I made it, by using miniature chocolate chips, which I think was an improvement. The Engineer loves these, and the Little Prince said they are now his favorite! These muffins are moist with a crisp top, and they have fewer carbs than regular muffins. I’ll be making these again!

1 cup grated zucchini (about 1 medium/large)
¾ cup almond flour
¾ cup all-purpose flour (or superfine rice flour – I actually used white whole wheat)
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. sea salt
½ tsp. cinnamon
½ cup cane sugar
2 eggs
1/3 cup olive oil (or avocado oil or coconut oil)
½ tsp. vanilla extract
1 tsp. apple cider vinegar
¼ cup lactose-free buttermilk substitute or plain yogurt
½ cup semisweet miniature chocolate chips
turbinado sugar, to finish, optional

Start by grating the zucchini. Put the gratings in a fine mesh sieve and press out excess water. Set aside.

Preheat the oven to 360 °F and grease a muffin tin. (I got 12 muffins each time I made it.)

In a medium bowl, whisk together the almond flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and sugar. Set aside.

In a large mixing bowl, whisk the eggs, oil, vanilla, vinegar and buttermilk or yogurt, until well combined. Add dry ingredients and stir until combined. Add the zucchini and chocolate and fold it all in.

Fill the muffin tins about 2/3 full (they don’t rise much) and sprinkle turbinado sugar on top, if using.

Bake on the middle rack for 20 minutes, or until golden around the edge and a little tap on the center bounces back (I used the good old toothpick method).