Zucchini Chocolate Chip Muffins

By Micki Brown

Makes Approximately 24 Muffins



3 cups white whole wheat flour

1 tbsp baking powder

1 tsp sea salt

1 cup pure maple syrup

¾ cup coconut oil

2 large eggs

2/3 cup milk OR coconut milk

Zest of 1 lemon

Juice of 1 lemon

4 cups zucchini, shredded

2 cups dark chocolate chips

1 cup walnuts, chopped



Preheat oven to 400 degrees F. Line muffin pan(s) with paper liners. Whisk together the dry ingredients in a large bowl. In a smaller bowl, whisk together the maple syrup, eggs, milk, lemon zest and lemon juice. Pour the liquid mixture into the bowl with the dry ingredients. Fold until just combined. Add the zucchini, chocolate chips and walnuts and stir until they are evenly dispersed. Scoop the batter evenly into muffin pan(s) to make 24 muffins. Bake for 20-25 minutes or until the tops are golden. A toothpick inserted into the center of a muffin should come out clean.


Nutritional information per muffin: Calories 240; Fat 13.9g; Carbohydrates 26.4g; Protein 4.5g; Vitamin A 1.7%; Vitamin C 7.9%; Calcium 4%; Iron 5.8%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App and using organic whole milk.