This is a great breakfast treat that
uses staples you should generally have
on hand like flour, oats, and yogurt.
The yogurt and zucchini make these
muffins super moist and yummy, but
still a reasonably nutritious (if slightly
sugary) choice for breakfast.
Make these in mid-summer, during the
height of zucchini season, when larger
zucchini are really cheap. Big zucchini
are generally a bit woodier, but they’re
still great for baking
Preheat the oven to 350 °F.
Cut off the round end of the zucchini
(which is a little tough), but keep the
stem to use as a handhold. Shred the
zucchini with a box grater, stopping
when you get to the stem.
Butter or oil 24 muffin tins, or just line
them with muffin cups.
Measure the dry ingredients (flour, oats,
cocoa powder, sugar, cinnamon, baking
soda, and salt) into a medium bowl.
Mix the zucchini, eggs, and yogurt in
a larger bowl. Add the dry ingredients,
then mix until everything is just
combined. Add the chocolate chips if
you’re using them, then stir once.
With a spoon, dollop the batter into the
muffin tins until each cup is about ¾
full and bake for 20 minutes.
Pull the muffins out and poke with a
toothpick or knife. If it comes out wet,
bake the muffins for 5 more minutes.
Let the muffins cool in their tins for 20
to 30 minutes, then eat them warm!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 150 (64%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 41.5mg||13 %|
|Sodium 3628.8mg||125 %|
|Potassium 143mg||4 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 16.2g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!