1 ½cups (250g/about 1 large zucchini)grated zucchini
½cupdark chocolate chips(plus extras for sprinkling on top)
Instructions
Pre-heat the oven to 180°C/350°F and line a 12 count muffin tin with paper cases or spray with cooking spray.
In a large mixing bowl whisk together the flour, baking powder, cinnamon & salt and set aside.
In a medium sized bowl whisk the eggs. Add the sugar, vanilla, oil and zucchini and combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold through the chocolate chips.
Spoon the mixture into the prepared muffin tins and top each muffin with extra chocolate chips. Bake for 25 minutes until golden brown or until a toothpick inserted into the centre of the muffin comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes before transferring to a cooling rack.
Store in an airtight container at room temperature for 5 days.
These muffins also freeze well in a freezer proof container or a large snaplock bag.
Nutrition Facts
Zucchini Muffins with Chocolate Chips
Amount per Serving
Calories
304
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
27
mg
9
%
Sodium
168
mg
7
%
Potassium
239
mg
7
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
20
g
22
%
Protein
5
g
10
%
Vitamin A
99
IU
2
%
Vitamin C
5
mg
6
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.