Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 0.5 cup melted coconut oil
  • 0.33 cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup grated zucchini
  • 0.75 cup semi-sweet mini chocolate chips
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with oil or line with parchment paper liners.
  2. Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl until no clumps remain.
  3. Create a well in the center of the dry ingredients and pour in the melted oil, maple syrup, egg, and vanilla. Stir with a spatula until just moistened.
  4. Gently fold in the coarsely grated zucchini and chocolate chips until evenly distributed.
  5. Scoop the batter into the tin, filling each cup about 3/4 full, and sprinkle the tops with turbinado sugar.
  6. Bake for 15 to 18 minutes until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.