Miniature Zucchini Muffins: A Wholesome Indulgence

These diminutive zucchini muffins are the perfect marriage of wholesomeness and indulgence. Shredded zucchini lends a delightful moistness and texture, while miniature chocolate chips provide just the right touch of sweetness. Whether enjoyed as a quick breakfast or an after-school treat, these muffins freeze beautifully, making them an ideal make-ahead option for hectic days.

Crafting Culinary Convenience

Ingredients:

• ¾ cup all-purpose flour
• ¾ cup white whole-wheat flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ¾ cup sugar
• ¼ cup canola oil or unsalted butter, melted
• 1 ½ teaspoons vanilla extract
• 2 cups shredded and coarsely chopped zucchini
• ½ cup mini chocolate chips

Directions:

1. Preheat your oven to 350 degrees F (175 degrees C). Coat a 24-cup mini muffin tin with cooking spray.
2. In a capacious bowl, whisk together the all-purpose flour, whole-wheat flour, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, sugar, oil (or melted butter), and vanilla. Incorporate the zucchini and chocolate chips.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Distribute the batter evenly among the prepared muffin cups.
6. Bake until a toothpick inserted into the center emerges clean, approximately 10 minutes.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prolonging the Pleasure: Make-Ahead Tips

To make ahead: Store the cooled muffins in an airtight container at room temperature for up to 2 days. Alternatively, wrap them individually in plastic wrap and freeze for up to 1 month.

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