Because of Mom’s unwritten rule, “No dessert for breakfast,” we only found healthy cereals in our childhood pantry. Forget about Frosted Flakes or Cinnamon Toast Crunch; we ate Raisin Bran, Grape Nuts, Cheerios, and the occasional Life or Fruity Pebbles (a real treat!). We enjoyed our small sweets after dinner, or sometimes with lunch, but never in the morning.
Although my inner chocoholic hated admitting Mom was right, I was nearly ready to wave the little white flag on this battle—until I stumbled across this recipe. Go ahead, scroll down. With those ingredients, no health nut could ever describe this breakfast as an indulgent splurge! But the taste proves otherwise…
Moist and filling, these muffins started off my morning with a smile and kept me going straight through lunch. And after dinner, with no one watching, I snuck another one as “dessert”—without a single twinge of guilt!
from SparkRecipe’s Chocolate Zucchini Muffins
Do NOT flip the muffin tins over to get the muffins out! The chocolate chips will still be slightly melty and get all over your hands. (You’ll have to lick off the chocolate, oh well…)
- Preheat the oven to 350° and lightly coat 12 muffin cups with nonstick cooking spray.
- In a large bowl, whisk together the flour and next 5 ingredients (through cinnamon). In a medium bowl, stir together the yogurt, eggs, and vanilla. Mix the wet into the dry, stirring just until moist. Stir in the zucchini. Evenly divide the batter between the prepared muffin cups, and sprinkle with the mini chocolate chips. Bake at 350° for 15-20 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 min before turning out onto a wire rack to cool completely.
I may have to rethink all of my rules now…
!!!
Glad I could help! :]
Obviously growing up in your house was different for you than it was for my kids. We had all kinds of cereal and pop tarts and even left over birthday cake for breakfast.
We never had birthday cake or pop tarts (unless we were visiting you!), and the most sugary cereal in our pantry was cinnamon life or fruity pebbles. No cap’n crunch or cocoa puffs for us!
Hi Amy,
Quick question on the egg white. What is its purpose? I am vegan so trying to see if I can substitute it for something else? Thanks and love your website!
Thanks Sue! The egg whites provide the structure to the muffins and keep them from completely collapsing. If you’re vegan, I highly recommend Ener-G as an egg substitute. 1½ teaspoons of that whisk into 2 tablespoons of warm water will equal one egg white. It’s cheap, shelf-stable and keeps for ages, so I always stash a box in my pantry for when I run out of eggs. 🙂
Hi new to your blog but love love your recipes! I was just wondering whether I could use 2 whole eggs instead of 4 whites? Never know what to do with thee yolks and hate waste
Yes, that should work just fine Shay! I hope you enjoy the muffins!
These are the best muffins I’ve ever had! Sadly (or not so sadly), I ate three in a single day…and the day still isn’t over. Thanks, Amy for such a delicious, guilt-free recipe.
I’m so glad you enjoyed the muffins Camellia! But… You actually got a sneak peek at an entirely brand new recipe! 😉 So that just means the WORLD to me that you liked them so much!
What kind of yogurt? Plain? Vanilla? Greek? I want to make these for my kids for breakfast, Hoping they love them. Even if they do I’ll always have to make these on the sneak. If they see my putting veggies in their muffins they’ll never eat them again!
I always use plain Greek yogurt, but either will work. I hope you and your kids enjoy the muffins Terri!