Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 3/4 cup sugar
- 1 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs, beaten
- 1/2 cup canola oil
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1/2 cup semi-sweet chocolate chips
- Glaze ingredients
- 1/2 tablespoon milk
- 1 tablespoon Greek (or regular) yogurt
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and chips.
- Fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- Mix together milk, yogurt, powdered sugar and vanilla. Pour over warm or cooled muffins.