Whole Wheat Zucchini Muffins

You are probably flooded with zucchini recipes right now, and here I am adding another one to the list. Sorry about that, but I have to get this one in my archives right now before I lose it again! This is one of my all time favorite muffins, and I hadn't made it in several years due to a zucchini shortage.

But, zucchini is back in abundance this year, so let the muffin baking begin. But, wait. Where's my recipe? Ugh. Gone! Checked all the recipe cards, and found my original recipe, but not my notes on how I had tweaked it to awesomeness.  So, I tried the basic recipe, and husband and I just were not impressed. Being the trooper he is, he did work his way through the initial batch for his breakfasts.

Today when he walked in the door, I had this waiting for him, and got my thumbs up back from him.  In my opinion, what makes these so good, is the whole wheat flour. It just adds a nuttiness that compliments the zucchini so well.

Hope you enjoy this as much as we do!

Whole Wheat Zucchini Muffins

2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
2 eggs
1 1/4 cup sugar
1 1/2 tsp vanilla
2/3 cup vegetable oil
3 cup shredded zucchini
1 cup chocolate chips.

Preheat oven to 350 degrees.  Spray 14 muffin cups with non-stick spray; set aside.  In medium mixing bowl, combine dry ingredients.  In large bowl, combine eggs, sugar, vanilla and vegetable oil.  Stir until combined; add zucchini.  Add dry ingredients; stir only until combined. Add chocolate chips.  Do not over mix.

Divide mixture evenly into prepared muffin cups.  Bake for 20-25 minutes or until toothpick inserted in center comes out clean.  Let cool in muffin pan for 5 minutes, then transfer to cooling rack.

Store in airtight container.

Sharing this recipe at:
Throwback Thursday
Weekend Potluck