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Zucchini-Chocolate Chip Mini Muffins

By Cate O'Malley
Updated Jun 13, 2011
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Ready in only 35 minutes, these mini muffins are bursting with shredded zucchini, coconut and chocolate chips.

Zucchini-Chocolate Chip Mini Muffins

  • Prep Time 10 min
  • Total 35 min
  • Servings 30
  • Ingredients 15
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Ingredients

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini, squeezed dry
  • 2/3 cup quick-cooking or old-fashioned oats
  • 2/3 cup miniature semisweet chocolate chips
  • 1/3 cup coconut
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
  • Step 
    2
    In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
  • Step 
    3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.

Nutrition

Nutrition Facts are not available for this recipe

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