These are so simple to make! They are moist, packed with flavor, full of vitamins and rich in fiber. I make these all year round and even the little ones love them!
12 muffins, 24 mini muffins
1 ½ cup flour
1 cup sugar
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
½ cup oil
1 tsp vanilla
2 cups finely grated unpeeled zucchini
½ cup chocolate chips, optional
*¼ cup coconut flakes or chopped nuts (optional)
Preheat oven to 350 degrees and line muffin tin with paper liners.
In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
In a small bowl whisk eggs into oil and stir in vanilla. Pour wet ingredients into flour mixture until just combined. *Mix in chocolate chips, nuts or coconut flakes if using.
Fold zucchini into batter until incorporated and fill muffin tins ¾ full.
Bake 20-22 minutes until an inserted toothpick comes out clean.
Serve warm.
Store at room temperature in an airtight container up to 5 days or freeze for about 1 month.
