I am always looking for fun ways to use up zucchini this time of year. Enjoy!
Chocolate Banana Zucchini Muffins
2 Cups Flour
¾ teaspoon Baking Soda
¾ teaspoon Baking Powder
½ Cup unsweetened cocoa powder
½ teaspoon cinnamon
½ teaspoon salt
1 Cup sugar (or ½ cup white and ½ cup brown sugar)
2 ripe bananas = 1 cup mashed bananas
2 eggs
½ Cup oil
2 teaspoons vanilla extract
2 cups shredded zucchini drained
1 Cup chocolate chips
Prepare the UN-peeled zucchini by shredding in a food processor or grater. Put into a strainer and allow the extra moisture to drain away about 10 minutes. When ready to add to the muffins, place onto paper towel and squeeze out more moisture.
Pre-heat oven to 350 degrees and prepare a muffin pan with cooking spray or paper liners.
In a large bowl combine the flour, baking soda, baking powder, cocoa, cinnamon, salt.
In another bowl combine the mashed bananas, sugar, eggs, oil, and vanilla. Mix well. Add the wet ingredients to the dry and stir/mix until combined.
Add the shredded and drained zucchini and stir until combined. Fold in the chocolate chips.
Add about 1/3 cup of batter to each cupcake liner.
Bake for 25 minutes or until toothpick comes out clean when placed into the center of a cupcake.
*To make Gluten Free use Gluten free flour mixture. Add ¼ teaspoon xanthium gum if your flour does not contain it. Mix well after adding the flour mixture.
Jan Dairy Keen
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