Description
Deliciously moist and chocolaty, these banana chocolate zucchini muffins are a perfect way to sneak in some veggies while enjoying a sweet treat.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, combine the grated zucchini, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are great for using up extra zucchini and ripe bananas.
- For a healthier option, you can substitute applesauce for the oil.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: banana chocolate zucchini muffins, healthy muffins, zucchini recipes, banana muffins, chocolate muffins, easy muffin recipe