It's good someone figured out that it's smart to put strawberries in zucchini bread; there are plenty of both being harvested this time of year. My sis-in-law, Ashley, has a huge zucchini crop this year and shared some of the yummy green squash with us.
In my brief search to find a strawberry zucchini muffin recipe, I found this: Double Chocolate Strawberry Zucchini Muffins. YES!!! They are delicious. The slightly tart strawberries pair well with the chocolate, and the zucchini makes these muffins moist. And they're mostly healthy. Check out the original recipe, or follow what I did here.
If you want more healthy, tasty muffin recipes, check out my "muffin girl" board on pinterest.
2 cups shredded zucchini, shredded
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt, divided; (use half for zucchini, see directions)
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
4 Tbsp skim milk
1/2 cup unsweetened applesauce
1 1/2 + cup strawberries, chopped
1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Grease muffin tins. Yield: 18+ regular muffins.
- Shred the zucchini, then place in a colander and sprinkle with a pinch of salt. Let it sit, for about 10 minutes, while combing the other ingredients, so that the excess water from the zucchini can be released.
- In a bowl, whisk together flours, sugar, cocoa, salt, baking soda, baking powder, cinnamon, and allspice.
- In another bowl, whisk the eggs, then stir in the applesauce and milk.
- With a paper towel, gently press the zucchini in the colander to release any remaining excess liquid. Add the zucchini to the egg mixture and stir.
- Add the zucchini/egg mixture to the flour mixture and stir until just combined. Fold in the strawberries and chocolate chips.
- Fill each muffin cup about 3/4 full.
- Bake for 22 minutes, or until a toothpick inserted in the middle comes out clean.
- After 1 day, keep refrigerated for up to 4 days.