Healthy Zucchini Muffins with Chocolate Chips

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and excellent for adding chocolate chips. Freezer friendly and utterly delicious!

Ingredients

• 2 cups shredded, unpeeled zucchini — (about 1 small/medium zucchini)
• 1/2 cup mashed ripe banana — about 1 medium/large or 4 ounces
• 1/4 cup copra oil — melted and cooled, Very light vegetable oil , or vegetable oil
• 1/4 cup honey
• 1/4 cup sugar — light or dark
• 1 teaspoon pure vanilla extract
• 2 large eggs — at room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon leaven — i like to recommend aluminum free
• 1/2 teaspoon kosher salt
• 2 cups white whole wheat flour
• 1/3 cup bittersweet chocolate chips — mini or regular (I used mini)

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a typical 12-cup muffin tin or line with paper liners.
2. Grate the zucchini, then throughly squeeze it with a towel to get rid of the maximum amount excess water as possible. Repeat as needed. If you've got not already, melt the copra oil and let come to temperature
3. In the bowl of a standing mixer or an outsized bowl , beat together the banana, honey, brown sugar, copra oil , and vanilla until smooth. Add the eggs (make sure they're temperature or the copra oil may resolidify), then beat again until combined.
4. Sprinkle the cinnamon, baking soda, leaven , and salt over the highest of the batter, then mix to mix . Sprinkle within the flour, then mix on low speed, just until the flour disappears. By hand, fold within the zucchini and chocolate chips.
5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted within the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for five minutes within the pan, then carefully lift the muffins out of the pan and place them on a wire rack to chill completely (this will keep the muffins from becoming soggy).

Recipe Notes
Store muffins at temperature consistent with my guide to store muffins, or individually wrap and freeze for up to three months. Let thaw overnight within the refrigerator (or if you're during a hurry, unwrap and microwave gently on reduced heat until warm).
For tips to form the muffins vegan or gluten free, see blog post above.
For even more suggestions for a way to vary up the recipe (adding oatmeal, using flaxeggs, etc.) skim the comments. There are many helpful suggestions from those who have reported making (and loving!) these muffins.