With an abundance of zucchini popping up in everyone’s garden, who isn’t wondering what the heck to do with them? Roast it, bake it, keep it healthy, or create a little treat that doesn’t leave you feeling guilty? (It’s a vegetable, therefore if it’s in a dessert, it’s good for you, right???)
I decided to freeze most of the zucchini from Jeff’s garden, but wanted to make something a little sweet with what remained. There are tons of zucchini bread and muffin recipes out there, and here’s another one to add into the mix! I’ve seen several different general dessert recipes which call for maple syrup instead of sugar, so I gave that a try. I also love chocolate, so figured a handful of chocolate chips wouldn’t hurt!
I’m usually not a big fan of muffins because they either tend to be overly dry or too sweet, but these are light with just a twinge of sweetness.
- 1 cup flour (I used King Arthur's Gluten-Free Multi-Purpose Flour.)
- 2 tsp baking powder
- ¾ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup pure maple syrup
- ¼ cup olive oil
- 2 eggs, beaten
- 1 packed cup shredded zucchini, patted dry
- A handful of chocolate chips
- In a mixing bowl, whisk the flour, baking powder, sea salt, cinnamon, ginger, and nutmeg.
- Add the maple syrup, oil, and eggs. Beat together until the batter turns smooth.
- Add the zucchini and chocolate chips. Stir by hand until everything is combined. The batter will be slightly sticky.
- Spoon the mixture into the muffin cups, and bake for about 20-25 minutes. Insert a wooden toothpick into the center of a muffin to check for doneness. The toothpick should emerge clean.
- Cool the muffin pan on a wire rack for a few minutes, then transfer each muffin out of the pan and onto the wire rack to continue cooling.