Have I missed it? I think it’s still in full swing. I keep seeing zucchini recipes everywhere, so hopefully I’m not late to the party. I always remember that zucchini season comes right before squash and pumpkin season… and we’re dangerously close to that, my friends!
I never in my wildest dreams thought I would find muffins I like as much as my banana chocolate chip ones from way back in 2010. These seriously rival those. Only con? They’re a bit more work. And seasonal, I guess.
These are soo moist and flavourful! We gobbled up all 12 in like, three days max. They make slightly smaller muffins, so two for breakfast is A-O-K with me. With tea!
And if you’re weirdest out by the veggies in the muffins… don’t be. You cannot taste them AT ALL. They just add moisture and it’s devine!
Oh and you don’t need to use muffin liners – I just did to avoid clean up 🙂
- 3/4 cup sugar
- 1/3 cup coconut oil, melted
- 1/4 cup packed brown sugar
- 2 tbsps almond milk (or regular milk)
- 2 tsps vanilla
- 1 tsp cinnamon
- 2 ripe bananas, mashed
- 1 medium zucchini, shredded
- 1 1/2 cups flour
- 1 tbsp baking powder
- Salt, to taste
- 3/4 cup mini chocolate chips
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside.
- Combine first six ingredients. Add bananas and stir. Add zucchini (which should be about 1 1/4 cups shredded). Add flour gradually, stirring, and then baking powder and salt. Don't over mix. Stir in chocolate chips. Using a 1/4-cup measure, pour batter into a greased muffin pan. Bake at 400 degrees for 10 minutes, and then reduce oven temperature to 350 degrees and continue baking for 8 minutes. Test muffins with a toothpick to ensure they're done. Let muffins cool in the pan for 15 minutes before turning them out.
- Adapted from Averie Cooks