Gina Gibson

simple, healthy, meals

Chocolate Chip Zucchini Banana Muffins

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When summer is in full swing and zucchini is plentiful, it’s nice to have a recipe that uses up a couple of those zucchini. These chocolate chip zucchini banana muffins are loaded with zucchini (no squeezing necessary) but sweet from the banana and chocolate chips. They’re moist but fluffy and just delicious.

Chocolate Chip Zucchini Banana Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 15 muffins
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 2 medium zucchini, shredded, no need to squeeze 350 grams
  • 2 eggs
  • 2 medium bananas, very ripe
  • 2 tsp vanilla extract
  • 1/3 cup neutral oil
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup mini cholate chips or chopped chocolate

Method
 

  1. Preheat oven to 350
  2. In a mixing bowl, whisk the egg, banana, sugar, vanilla, and oil. Then stir in the zucchini.
  3. Stir in the flour, baking powder, baking soda, salt until just combined. Lightly stir in the chocolate.
  4. Spoon into muffin tins or parchment lined tins. Grease if necessary. Bake for 30 minutes.
  5. Store sealed at room temp for 3 days. Don't store in the fridge.
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