The incredible Greek Yogurt and butter makes them super soft, and moist. They are loaded with zucchinis and don't even taste like it; a good way to begin pushing thinking, memory and focus food, like vegetables, into kids’ diet. Especially the picky ones. My kids love them very much. Who wouldn't love one a serving of this sweetness?
Author: Valya at Valya's Taste of Home
3cups384 g – organic all-purpose flour
2tsp.10 g – baking powder
1tsp.5 g – baking soda
½tsp.2.5 – sea salt
½tbsp.7.5 g – ground cinnamon
3large – eggs
½cup100 g – organic sugar
1cup200 g – Cane brown sugar
2tsp.10 ml – pure vanilla extract
½cup118 ml – unsalted butter (melted)
½cup59 ml – Greek Yogurt
12oz.or 2 small340 g - zucchinis
¾cup130 g – chocolate chips + ¼ cup (45 g) for topping
24 -cupcake liners
Grate zucchinis set aside until ready for use.
Sift flour and combine all dry ingredients: baking soda, baking powder, sea salt, and cinnamon. Set aside until ready for use.
Line a muffin pan with paper cupcake liners and set aside until ready for use.
Preheat oven to 350 F (180 C). Beat eggs, brown sugar, and organic sugar. Beat on high for 5 minutes. Reduce speed to low and add vanilla, melted and cooled butter and Greek Yogurt. Mix for a minute or 2 until all incorporated.
Add dry ingredients by alternating half flour and half of grated zucchinis. Scrape down the sides of the bowl with a silicone spatula, add ¾ cup of chocolate chips and mix for a minute until combined.
Remove mixer bowl from stand and mix batter once more with a silicone spatula to ensure all the ingredients are well combined. Scoop batter using a large ice cream scoop, and fill prepared muffin liners ⅔ full. Bake muffins for 20 - 25 minutes at 350 F (180 C).
Remove from the oven and let the muffins cool for 5 minutes before removing from the muffin pan. After the muffins cool completely, store them in a plastic container or freeze in freezer Ziplock bags.
Enjoy with a cup of hot tea or coffee or a cold glass of milk.