ZUCCHINI CHOCOLATE CHIP MUFFINS

Zucchini for breakfast? We say a resounding, "YES"! When you mix up a batch of our super moist, perfectly sweet zucchini muffins, you may just watch them disappear before dinner! Our easy recipe uses freshly grated zucchini for moistness and texture and applesauce to cut the amount of oil in half from other recipes we tried. These muffins are a great way to add a little extra nutrition to a tasty snack that your picky eaters will never know contain a green vegetable! They will keep for a month in the freezer and taste "fresh from the oven" with just 10-15 seconds in the microwave to thaw! Éban's GF AP Flour Blend proves once again that gluten-free can taste so shockingly delicious that no one will know they are made without wheat flour!

Makes about 9 large muffins

Ingredients

• 1 1/2 cups Éban's GF AP Flour Blend
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 cup Sugar
• 1/4 cup Brown Sugar
• zest of 1 Lemon
• 1 tablespoon fresh Lemon Juice
• 2 teaspoons Vanilla Extract
• 1/4 cup Milk (or plant-based milk)
• 1/4 cup Vegetable Oil
• 1/4 cup Applesauce
• 1 large Egg
• 1 cup shredded Zucchini
• 1/2 cup Chocolate Chips
• 1/2 cup chopped Walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Line a muffin tin with paper cupcake liners (or use a silicone muffin tray).
2. In a mixing bowl combine the flour blend, salt, baking soda, cinnamon and sugars and with a wooden spoon, stir to blend.
3. In a small bowl or measuring pitcher, combine the lemon zest and juice, vanilla, milk, oil, applesauce and egg and mix with a fork until the egg is incorporated into a smooth mixture with the other wet ingredients.
4. Add the wet ingredients into the bowl with the dry ingredients and stir gently until all the dry ingredients are saturated.
5. Fold in the shredded zucchini and chocolate chips (and nuts if using) and stir just to disperse evenly into the batter. Do not overmix.
6. Spoon or scoop about 1/4 cup of batter into lined muffin tins and bake at 350 degrees until toothpick comes out clean (about 18-25 minutes depending on the size of your muffins).
7. Allow to cool to room temperature on a cooling rack. Enjoy just as is or with a smear of butter for a truly decadent bite. Freeze any remaining muffins in freezer bags or containers for future snacking.