Ingredients

The following ingredients have 4 Servings
  • 1¼ cup all-purpose flour (175 grams)
  • 1 cup whole wheat flour (155 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoon cinnamon (ground )
  • ½ teaspoon ginger (ground )
  • pinch salt
  • 1 egg (room temperature)
  • 1 cup buttermilk (room temperature)
  • ⅔ cup honey (liquid)
  • ¼ cup canola oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • zest of half a lemon
  • 1-1¼ cup zucchini (grated, about one small zucchini)
  • ½ cup chocolate chips (dark, mini or regular)

Instruction

  • Preheat the oven to 375℉/190℃. Position rack to middle.
  • Paper line 18 muffin cups.
  • In a large mixing bowl, whisk together both flours, baking powder, baking soda,and spices.
  • Set aside.
  • In a separate bowl, whisk together egg, buttermilk, honey, oil, lemon juice and zest.
  • Stir in the zucchini.
  • Add the dry ingredients to this zucchini mixture. Stir only until combined.
  • Gently fold in the dark chocolate chips until just combined.
  • Fill muffin liners ¾ full.
  • Bake for 20-23 minutes or until the top bounces back when lightly touched.
  • The muffins are best consumed the same day they are made.