Did you know that muffins, have been around for over 100 years? Anyone who attempts to coin sole ownership on this legendary bread product is clearly a deranged, sociopath. According to Wikipedia…

“Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks, can be found in much older cookbooks.” 

So you see, any muffin recipe variation over the past 100+ years is universal and no one person can make like a bitch and mark it as their own.

A friend of mine requested a zucchini muffin recipe after a co-worker of hers gifted her a zucchini the size of a small child. So here you go Bangs, RIP zucchini baby.

INGREDIENTS
  • 1 ¼ cup whole wheat pastry flour or white whole wheat flour
  • 1 tbsp cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 1/3 cup honey or agave nectar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg white
  • 1 cup shredded zucchini (about 1 medium)
  • ¼ cup unsweetened applesauce
  • ½ cup Almond Breeze Unsweetened Almond Milk
  • ½ cup regular or mini chocolate chips
INSTRUCTIONS
  1. Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  4. In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

With love from the Trench Kitchen,

xoxoErika♥