These chocolate zucchini banana muffins are a fun and healthy treat, perfect for any time of day. These muffins combine the natural sweetness of ripe bananas and honey with the moisture of shredded zucchini, creating a soft and tender texture.
Ingredient
2 cups (250g) all-purpose flour
1/2 teaspoon (3g) baking soda
1 ½ teaspoons (6g) baking powder
1 teaspoon (3g) cinnamon
1 pound (450g) zucchini, about 2 medium zucchini
1/2 teaspoon (2g) salt
7 oz (200g) ripe bananas, about 2 medium bananas
2 large eggs
1/4 cup (90g) honey
1/3 cup (75ml) vegetable oil
1 teaspoon (5g) vanilla extract
1 cup (180g) semisweet chocolate chips
Instruct
Preheat oven to 375F (190C). Line a 12-cell muffin pan with parchment paper.
Use a grater with small holes to grate the zucchini. Sprinkle salt over the grated zucchini and let it rest for 3-5 minutes.
Transfer to a kitchen towel and squeeze out as much water as possible. Set aside the squeezed squash.
Use a fork to mash the bananas in a large bowl.
Add eggs, honey and vanilla extract and mix well.
Add oil and mix well.
Add flour, baking soda, baking powder and cinnamon. Mix well.
Gently fold in zucchini and chocolate chips. Do not mix the dough too thoroughly.
Divide the batter evenly into the muffin tins.
Add more chocolate chips on top of the muffins.
Bake for 20-25 minutes until golden brown.
Let the muffins cool before serving.
Please refer to many other cooking methods:
