227 + 129 weeks
Since I clearly can’t get it together enough to post more than once a week these days, I’m combining a couple posts in the hopes that you’ll forgive me for being a pregnant slacker. Bed-headed kiddos + a simple recipe for whole wheat chocolate chip zucchini muffins. Is that sufficient bribery to keep you around?
We made these last week and froze all the extras, which means Mila has been bugging me daily about them. “Is it time for a muffin yet?” she wants to know every 15 minutes.
I’m a little hesitant to let Margot have one, because she doesn’t just eat these things.
She massacres them. And then paints on her table with the blood melted chocolate of the vanquished. What you see here is mild, but trust me, she’s just getting started. I really have to be in the mood for dealing with the mess for her to get one. Ugh.
That said, they’re delicious and filling and super easy to make. We are all huge fans.
Whole Wheat Chocolate Chip Zucchini Muffins
Adapted from I Heart Eating
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
3/4 cup buttermilk
1 cup grated zucchini
1/3 cup mini chocolate chips
Stir together butter and sugar. Add egg, vanilla, and buttermilk and stir till combined. Add dry ingredients and mix until just combined. Fold in zucchini and chocolate chips. Bake at 350 for 18-20 minutes. Allow to cool before serving. Freeze leftovers if desired; microwave for 20-30 seconds to reheat.