Chocolate-Zucchini Bran Muffins

In our expert opinion, wheat bran makes these muffins totally acceptable to eat for breakfast. But don’t worry, this is no tasteless, fiber-filled health food—grated zucchini and buttermilk ensure a tender texture and chocolate chips provide just the right amount of melty sweetness.

Ingreadient:

• Nonstick cooking spray
• 1 1/2 c. all-purpose flour
• 3/4 c. wheat bran
• 1/3 c. unsweetened cocoa powder (not Dutch process)
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1 c. buttermilk (low-fat or full-fat)
• 1/2 c. sugar
• 1/4 c. canola oil
• 1 tsp. pure vanilla extract
• 8 oz. zucchini (about 1 medium), coarsely grated
• 1/2 c. semisweet chocolate chips, divided

Direction

1. Heat oven to 350°F. Coat 12-cup muffin pan with nonstick spray or line with cupcake liners.
2. In large bowl, whisk together flour, wheat bran, cocoa powder, baking soda and salt. In medium bowl, whisk eggs, buttermilk, sugar, oil and vanilla.
3. Make well in center of dry ingredients and gradually whisk in buttermilk mixture until just incorporated.
4. Fold zucchini and 1/4 cup chocolate chips into batter; divide among prepared muffin cups (about 1/3 cup each). Top with remaining 1/4 cup chocolate chips and bake until toothpick inserted in center comes out mostly clean, 25 to 30 minutes. Let cool in pan 10 minutes. Using small offset spatula, carefully remove muffins to wire rack to cool completely.