These chocolate zucchini banana muffins are filling, tasty, and have a touch of sweetness to satisfy your chocolate craving.
Jake is living with us for the summer, and he has recently decided that he really loves muffins. They’re portable and freezable – they’re kind of hard to beat. Plus, you can hide lots of vegetables inside them. I made two batches of these chocolate zucchini banana muffins (the first ones weren’t chocolatey enough). I took the recipe batch to community group, and so we had the first batch at home…that someone had to eat! He doesn’t like zucchini, but said if you can hide it, he can eat it. He then made some muffins with carrots in them (and I feel the same way about carrots).
Now, I don’t like bananas. But I like banana bread (generally). It’s taken me a long time to like banana bread, primarily because it also usually has another thing I don’t like on the ingredients list: nuts. Now, it’s not that I don’t like nuts…but they’re not meant for bread, okay? The day I learned that chocolate chips are an acceptable substitute for nuts in banana bread made banana bread appropriate to eat, in my book. Put a little chocolate on it, and you can eat anything (Even bugs, am I right?)! Honestly, it’s more a texture thing with bananas for me anyway, so they’re safe to eat when baked into bread, anyway.
Local Spotlight: I picked up some zucchini at the farmers market to make these. It’s a perfect summer recipe, especially when you or your friend’s garden is being overrun with squash (don’t worry, it’s not mine, mine gets eaten by bugs every year).
But you know when muffins that are all together are like bagels, they start to taste like each other? That’s kind of where I got the idea for the zucchini and banana combo. I love chocolate zucchini bread, but what if it had just a hint of banana?!? Thank God my metabolism hadn’t slowed down yet, because in middle school and high school I think I ate a giant double chocolate Otis Spunkmeyer muffin every single day. Not a joke. School lunches are healthy, guys.
These muffins hide the zucchini as an unassuming piece of chocolate banana bread! They’re double chocolate, just like my old favorite muffins, but aren’t too sweet and are perfect for a breakfast treat! What else do you put in your banana or zucchini bread??
Chocolate Zucchini Banana Muffins
- 3 eggs
- 1 C. sugar
- 1 1/2 C. flour
- 1/2 C. oat flour
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
- 2 C. shredded zucchini
- 1/2 C. cocoa
- 1 mashed banana
- 1 T. vanilla extract
- 1/4 C. plain or vanilla Greek yogurt
- 1/2 C. semi sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Cream eggs and sugar together in a mixing bowl.
- Gradually incorporate all other ingredients.
- Pour about 3/4 full into a muffin pan.
- Bake for 20-25 minutes, or until toothpick comes out clean from the center.
- Best served warm with butter!