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–+ servings

Chocolate Chip Zucchini Strawberry Muffins with California Avocado Oil

Tender chocolate chip zucchini strawberry muffins with white whole wheat and California avocado oil. A wholesome breakfast snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 193
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup shredded zucchini excess moisture squeezed out
  • 2 cups white whole wheat flour spooned and leveled
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg room temperature
  • 1/3 cup California avocado oil or another neutral oil
  • 2 teaspoons vanilla extract
  • 3/4 cup plain Greek yogurt nonfat or whole milk both work
  • 2/3 cup unsweetened applesauce
  • 1 cup diced fresh strawberries small pieces
  • 1/3 cup mini chocolate chips plus extra for topping if desired

Method
 

  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan or line it with paper muffin liners.
  2. Place the shredded zucchini in the center of a clean dish towel or paper towels. Wrap and press firmly to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  4. In a separate bowl, whisk the egg, avocado oil, vanilla, Greek yogurt, and unsweetened applesauce until smooth. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain. The batter will be thick.
  5. Gently fold the diced strawberries, squeezed zucchini, and mini chocolate chips into the batter. Be careful not to overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each to the top. If you like, sprinkle a few extra mini chocolate chips over the tops.
  7. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 minutes.
  8. Let the muffins cool in the pan for at least 15 minutes before eating. They will continue to firm up as they cool. For best results, allow them to cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 193kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 2gCholesterol: 16mgSodium: 197mgFiber: 3gSugar: 10g

Notes

Use a light touch when mixing; overworking the batter can make the muffins tough.
Squeeze the shredded zucchini very well; extra moisture will weigh the muffins down and make them gummy.
Swap coconut sugar for an equal amount of light brown sugar or cane sugar if needed.
Store cooled muffins in an airtight container in the refrigerator for up to 4 days; bring to room temperature or warm briefly before serving.
These muffins freeze well for up to 3 months. Thaw in the refrigerator or reheat in the microwave for 15 to 20 seconds.
Want a little extra indulgence? Sprinkle a few mini chocolate chips onto each muffin top just before baking.

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