These fresh milled soft white wheat zucchini chocolate chip muffins use 300 g of soft white wheat berries, grated zucchini, Greek yogurt, and dark chocolate chips for a satisfying, flavorful treat. Soft white wheat is a lower-protein pastry wheat, so the muffins stay tender instead of dense. Mill the berries on a fine setting, mix just until combined, and bake at 350°F for about 22 minutes.
Why soft white wheat works for zucchini muffins
Soft white wheat is a pastry wheat. It has less protein and a milder gluten than hard wheat, which is what you want in zucchini chocolate chip muffins. The batter needs enough structure to rise, but not so much strength that the muffins turn tough after you fold in grated zucchini and yogurt.
Fresh milled soft white wheat makes a pale, fine whole grain flour. It does not taste as strong as hard red wheat, so cinnamon, vanilla, and dark chocolate chips stay in front. The bran is still in the flour, but it is fine enough that the crumb stays soft.
Zucchini already adds moisture. Fresh milled soft white wheat absorbs that moisture without turning gummy if you stop mixing as soon as the dry flour disappears. Overmixing is what makes whole grain zucchini muffins dry.
 Why Grand Teton organic soft white wheat berries are different
Our organic soft white wheat berries are grown on our regenerative organic family farm in eastern Idaho and with neighboring growers who farm the same way. No synthetic fertilizers. No herbicides. No pesticides. No glyphosate. We test the grain so you know what is in the bag.
We sell whole soft white wheat berries so you mill flour the day you bake. Fresh milled soft white wheat still has the oils and aroma that fade in bagged flour. You get the full kernel in a flour light enough for everyday zucchini chocolate chip muffins.
This is a modern wheat class, not an ancient grain. We grow it because many bakers want clean organic soft white wheat for muffins, cookies, and pancakes, handled with the same care as our einkorn, emmer, spelt, and khorasan.
If you need to restock your kitchen with high quality wheat, Shop our premium. organic Soft White Wheat.
Ingredients and Substitutions for Fresh Milled Zucchini Chocolate Chip Muffins
Soft white wheat flour – Mill fresh from our premium organic Soft White Wheat Berries. This is the perfect flour for a light tender muffin.Â
Coconut sugar – This can be swapped for regular white sugar, but the color and flavor will be a bit lighter.Â
Cinnamon – Great addition for a warm flavor
Grated zucchini – Adds moisture. If your zucchini is overly-ripe, remove the skin before grating.Â
Greek yogurt and avocado oil – Fat is important for the rich moist crumb. Avocado oil can be replaced with any neutral oil.Â
Dark chocolate chips – This is our preferred add in. Milk chocolate nuts would also work well. If you add more than half a cup of any mix in, know that it might limit the rise potential.
FAQ
Can I use white sugar instead of coconut sugar?
Yes, but the texture and flavor will be a bit lighter. Coconut sugar adds a depth of flavor that we love.Â
Do I need to squeeze the zucchini dry?
No, there is very little added liquid to this recipe. We want all of the moisture from the zucchini to end up in our muffin.Â
How many muffins does this recipe make?
About 12. It will vary depending on how much batter you out in each muffin cup. We use a large cookie scoop and then spoon the additional batter over any that look a little low. All the batter will fit into 12 muffin cups.Â
Can I use store-bought soft white wheat flour instead of milling berries?
This recipe was only tested using fresh-milled flour because of its nutritional benefits. Store bought flour could work, but may slightly alter the result.
What is the difference between soft white wheat and hard white wheat for muffins?
As the name suggests, Soft White Wheat has a softer outer layer which gives baked goods a finer texture, but it also has a more delicate gluten structure. For this reason, soft white wheat is often used for pastries and tender baked good like cookies and muffins. Hard Wheats are best for breads.Â
Can I use einkorn or emmer instead of soft white wheat?
Ancient grains often require very different ratios of water. You would be better off finding a recipe specifically designed for that grain. For instance, we have a chocolate zucchini muffin recipe made with Emmer that you might love if you prefer using ancient grains.
Fresh Milled Soft White Wheat Zucchini Chocolate Chip Muffins
Equipment
- Grain Mill
- Muffin Tin
- Muffin Paper
- Large Cookie Scoop optional
Ingredients
- 300 g (about 1½ cups) soft white wheat berries milled finely
- ¾ cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1 cup grated zucchini
- ½ cup Greek yogurt
- ¼ cup avocado oil
- ½ tsp vanilla extract
- ¼ to ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin tin.
- Measure the soft white wheat berries and mill them on a fine setting.
- In a mixing bowl, whisk the fresh milled flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
- In a second bowl, whisk the eggs, grated zucchini, Greek yogurt, avocado oil, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
- Add dark chocolate chips
- Use a large cookie scoop or a ¼-cup measure to fill the lined tins. Spoon extra batter into any cups that look low.
- Bake the zucchini chocolate chip muffins for 22 minutes. Cool in the pan for at least 5 minutes before removing the papers.
