Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups white whole wheat or all-purpose flour
  • 1 cup old-fashioned oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 cup honey
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated zucchini
  • 1/2 cup chocolate chips (I like to use minis)

Instruction

  • Preheat oven to 350 degrees F (180 C). Line 12 muffin tins with paper liners, or mist with cooking spray. Set aside.
  • Wrap the grated zucchini loosely in a clean kitchen towel or a few paper towels and squeeze gently to remove some of the excess water. Set aside.
  • In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Whisk briefly to combine.
  • In a separate bowl, combine the eggs, Greek yogurt, honey, oil, and vanilla. Whisk until smooth. Add the grated zucchini and chocolate chips; stir to combine.
  • Pour the yogurt-zucchini mixture into the dry ingredients, and stir just until combined. Do not overmix - err on the side of having a few streaks of flour.
  • Divide the batter evenly between the 12 muffin tins, and bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean or with moist crumbs. Transfer the pan to a cooling rack, and remove muffins after 10-15 minutes. Serve immediately or store at room temperature for 2-3 days.