Ingredients:

  • 1 cup Whole Wheat Pastry Flour
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup Semi-Sweet or Dark Chocolate Chips (reserve 2 Tbsp for topping)
  • 2 Large Eggs (room temperature)
  • 1/2 cup Unsweetened Applesauce
  • 1/2 cup Brown Sugar (packed)
  • 1/4 cup Vegetable Oil (or melted Coconut Oil)
  • 1 tsp Vanilla Extract
  • 1/4 cup Milk (any kind)
  • 1 1/2 cups Grated Zucchini (squeezed dry)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze vigorously to remove excess moisture. Set aside.
  3. In a large bowl, whisk together both flours, baking soda, baking powder, cinnamon, and salt. Stir in the majority of the chocolate chips (reserving the topping amount).
  4. In a separate medium bowl, whisk the eggs, applesauce, brown sugar, oil, vanilla, and milk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix just until combined. Stop mixing when you still see a few streaks of flour remaining.
  6. Gently fold in the squeezed, grated zucchini until evenly distributed.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling them about 3/4 full. Sprinkle the reserved chocolate chips on top of each.
  8. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs attached.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.