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Zucchini-Chocolate Chip Mini Muffins
Zucchini-Chocolate Chip Mini Muffins
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Prep Time:
10 minutes
Total Time:
35 minutes
Zucchini coconut chocolate chip mini muffins ready in 35 minutes.
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup reduced-fat sour cream
  • 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
Instructions:
  • Preheat oven to 350°F, then lightly coat 30 mini muffin cups with cooking spray.
  • Combine the flour, granulated sugar, brown sugar, salt, baking powder, baking soda, and cinnamon in a large bowl. Create a well in the center of the dry ingredients. Add eggs, vegetable oil, sour cream, and vanilla; mix until smoothly combined. Gently fold in zucchini, oats, chocolate chips, and coconut until just mixed. Fill muffin cups about 3/4 full with the batter.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan before transferring it to a cooling rack to cool completely.

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