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Banana Zucchini Chocolate Chip Muffins

Zucchini chocolate chip muffins served in a black tray with a grey linen

5 from 1 reviews

Zucchini chocolate chip muffins sweetened with banana. Perfect recipe to use up over-ripe banana and zucchini.

Scale

Ingredients

Instructions

  1. Preheat the oven to 350F. Line a muffin tin with paper liners. Set aside.
  2. In a large bowl, beat together the eggs and sugar until creamy. Add in mashed banana, olive oil and vanilla extract. Mix until combined.
  3. In a medium bowl, whisk together the flour, cinnamon, salt and baking powder. Grradually add this to the wet mixture and mix just until combined.
  4. Squeeze shredded zucchini in your hands, but don’t try to make them completely dry. Fold in the shredded zucchini and chocolate chips. Don’t overmix.
  5. Scoop the batter into the prepared muffin liners, filling them ¾ of the way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the muffins from the oven, let them cool for 5 minutes in the muffin tin and then place them on a wire rack to cool completely.

Nutrition

Keywords: banana muffins, zucchini recipes, zucchini chocolate chip muffins