Zucchini Muffins (Low-Fat)

Zucchini Muffins

 Makes 12 muffins

Kids rating: ★★★★★

“Mom, what’s the green specks in the muffins?” my daughter asked inspecting her first ever zucchini muffin.  To get her to taste it, I lied, “Just some shredded green apples, sweetheart.”  She took a bite, then another, and another, “These are good mom.  Can I have one for snack today too?” Several weeks later, I revealed the truth.  Zucchini.  It was too late for her to pretend like she hated it now, she was already hooked.

Ingredients:

2 cups grated zucchini

1 1⁄4 cups white flour

1⁄2 cup whole wheat flour

3 eggs

3⁄4 cup sugar

1 Tbsp. salted butter, softened (can be omitted, but texutre will be more rough)

2 Tbsp. vegetable oil (can be omitted, but texture will be more rough)

1 1⁄4 tsp. baking soda

1 1⁄4 tsp. baking powder

1⁄2 tsp. salt

1⁄3 cup milk 

1 tsp. cinnamon

1 tsp. vanilla

1⁄2 cup chocolate chips

Directions:

Preheat oven to 350°F.

In a large bowl, combine butter, oil, and sugar with a hand held electric mixer until well incorporated.  Add eggs and vanilla and mix well.

In another large bowl combine dry ingredients: white flour, wheat flour, baking soda, baking powder, salt, and cinnamon.  Stir dry ingredients with a fork to fluff.  Add dry ingredients to wet ingredients.  Mix with electric mixer until just combined, about 1 minutes.  Add milk and mix again.  Fold in shredded zucchini and chocolate chips.

Place muffin liners in a muffin tin and fill with each liner with 1/2 cup batter.  Bake for 35-40  minutes or until muffins are golden brown.

Can be refrigerated for up to 4 days.

Freezing:  Store in a zipper freezer bag for up to 1 month.

Note on Muffin Liners: We tested 10 brands of muffin baking cups.   If You Care-Large Baking Cups were rated #1 by children.  With other brands tested, children had trouble peeling the muffin cups from the low-fat muffins.

 

Tags: , , ,

Categories: Kid Rating: ✭✭✭✭✭, Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer

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