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Zucchini Chocolate Chunk Muffins with Ginger
A summer edition of our favourite muffin. Perfect for when zucchini is prolific and muffins are essential for picnic fare.
Course
Breakfast & Brunch
Cuisine
American
Essential Ingredient
Zucchini
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
9
muffins
Calories
305
kcal
Author
Aimee
Ingredients
1
cup
milk
1
teaspoon
white vinegar
1
cup
rolled oats
not quick oats
1
large egg
room temperature
1
teaspoon
freshly grated ginger
1/4
cup
raw cane sugar
or light brown sugar
1/2
cup
unsalted butter
melted and cooled slightly
1
cup
all-purpose flour
plus 2 Tablespoons
1/4
teaspoon
salt
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
ground nutmeg
1/2
teaspoon
dried ginger
3/4
cup
grated zucchini
patted dry
3/4
cup
chopped dark chocolate
Instructions
Combine milk, vinegar and oats in a large bowl and let stand for one hour.
Preheat the oven to 375°F and place the oven rack in the centre of the oven. Grease a muffin tin and line with 9 cupcake papers.
Crack the egg into the oat and milk mixture; add sugar and grated ginger and mix to combine. Stir in melted butter.
Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. GENTLY fold into batter, taking care not to over mix.
Sprinkle in the zucchini and chocolate; fold them into the batter with a few strokes as possible.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop batter into muffin papers. Top with a few raw rolled oats and a sprinkling of sugar.
Place muffins on the centre rack of the oven. Bake until light brown and tops spring back when gently touched, about 12-14 minutes.
Remove muffins from oven and cool in tins for 5 minutes. Lift out and cool on a wire rack. Enjoy warm.
Nutrition
Calories:
305
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Cholesterol:
48
mg
|
Sodium:
149
mg
|
Potassium:
239
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
390
IU
|
Calcium:
73
mg
|
Iron:
2.9
mg