Is that a long enough name for these?
I had 2 bananas that were super ripe and needed to be used, as well as a zucchini on its last leg.
Of course, it just so happened that I took her modified recipe and made some changes of my own.
Zucchini Banana Chocolate Chip Muffins
- 2 ripe bananas, mashed
- 1 egg
- 2 Tbsp honey
- 1.5 cups grated zucchini (squeeze the extra water out of it)
- 1/4 cup canola oil
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1.5 cups whole wheat flour
- 1 tsp cinnamon
- 1/4 cup pecans
- 1/4 cup chocolate chips
Preheat oven to 350F.
Grate zucchini (either by hand or using a food processor), then squeeze grated zucchini to remove some of the water. Measure 1 1/2 cups zucchini and mix with the mashed bananas.
In a medium-sized bowl, beat egg and honey. Stir in the grated zucchini, then the oil. Sprinkle baking soda, baking powder, and salt over the top of this and mix in.
Add whole wheat flour and cinnamon to the zucchini/banana mixture and mix until just combined. Fold in chopped pecans and chocolate chips.
Spray muffin pan or individual muffin cups with non-stick spray, then divide batter evenly among cups to make 12 muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
The flavor in these is just perfect – not too sweet, but it doesn’t taste like a super-healthy and dense bran muffin, either.
I cut the honey back a bit because my bananas were super ripe, and because I knew I was going to use chocolate chips in the mix. Since the chips are sweet, I wanted the actual muffin batter to be a good balance with the chocolatey bites.
If you have some fresh, summer zucchini laying around, definitely make these before they’re gone for the season.
What’s your favorite quick bread or muffin recipe?