Thursday, September 7, 2017

Chocolate chip zucchini banana muffins


Banana bread and zucchini bread collide in these ultra-moist muffins studded with mini chocolate chips. Well, folks, another summer is winding down. Fall is the season I look forward to most every year. I love living somewhere with four distinct seasons (even if they have been getting a little muddled the past few years). This year though, I'm feeling a little disappointed and a touch sad that summer is over. My babies' first birthday has already come and gone. They are growing so quickly. I think maybe it's something to do with finally having children, but I'm more acutely aware than ever of the swift passage of time. Time is our most precious non-renewable resource. I want to soak up every minute with my children because they are growing and changing so much every day it seems. At the same time, some days I'm counting down the hours or minutes until my husband comes home or until nap time haha. The odd dichotomy of motherhood. I'm looking forward to doing fall activities with them this year though like apple picking, pumpkin picking, playing in the leaves, etc.

This may be my last zucchini recipe for this summer's zucchini season, but it's a great one! If you have zucchini lingering, give these tasty muffins a try. You won't be disappointed. This recipe will be 12 standard sized muffins.


Chocolate chip zucchini banana muffins
1 cup all-purpose flour
1/2 cup whole wheat flour (or use more all-purpose)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup mashed very ripe bananas (about 2 bananas)
1 cup unpeeled grated zucchini
1 large egg
2/3 cup granulated sugar
1/4 cup olive or vegetable oil
1/4 cup applesauce (or use more oil)
3/4 cup mini semi-sweet chocolate chips

Preheat the oven to 350 degrees. Lightly grease or spray a standard muffin tin.

In a medium bowl whisk together the flour through cinnamon. In a large bowl, whisk together the banana through applesauce. Stir the dry ingredients into the wet and fold in the chocolate chips.

Divide the batter equally among the 12 muffins cups. Bake for 18-22 minutes, until the edges are golden and an inserted toothpick comes out clean.

Let cool before removing from the tin. Store leftover muffins in an airtight container.


What was I cooking one year ago?: (Un)stuffed banana pepper soup
Two years ago?: Chorizo & rice stuffed peppers w/ spiced tomato sauce
Three years ago?: jalapeno popper chicken chili
Four years ago?: Hasenpfeffer w/ dill dumplings
Five?: baked potato soup
Six?: zucchini bread
7?: carrot-zucchini-ginger muffins

4 comments:

  1. Two of my favourite quick bread in one! A double win! They look awesome, Amy.

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  2. Looks yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED!

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  3. perfect timing for this recipe--so many zucchinis around right now!

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  4. ah, the finest way to use zucchini--pair it with chocolate!

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