Sunday, 21 August 2016

Chocolate Zucchini Banana Muffins

Right now zucchini is growing like a wild fire in my garden and I am always looking for a new way of using it up. I also had a bunch of bananas that were in desperate need of being used or else they were going to become compost.   I searched the internet and found a lot of recipes for this combination. I guess I am not the only one who has an over abundance of banana and zucchini. These muffins are very moist and my family has given them the stamp of approval. Remember you do not have to peel the zucchini but you do have to remove the seeds, especially if you are using a big zucchini.

Chocolate Zucchini Banana Muffins

Yield: 12 muffins


  • 1 cup mashed bananas
  • ⅓ cup oil
  • 1 egg
  • 1 cup sugar
  • 1½ cups zucchini, grated, seeded and well drained
  • 1¾ cups flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Grate the zucchini into a colander and then with your hands squeeze out some of the liquid. Then place the zucchini on a paper towel. Wrap it up and squeeze out more juice.
  3. In a large bowl, combine bananas, oil, egg, and zucchini large mixing bowl.
  4. In a separate large bowl,combine sugar, flour, cocoa, baking soda, baking powder. Add to banana/zucchini mixture. Stir in chocolate chips.
  5. Spoon batter into greased or lined muffin tins.
  6. Bake for approximately 20-25 minutes

Grate zucchini. Squeeze out the juice first with your hands and then place zucchini on a paper towel and squeeze out a little more.

Add caption

In a large bowl combine mashed banana, zucchini, oil and egg.

In another bowl combine flour, cocoa, baking powder and baking soda.

Add the dry ingredients to the banana mixture. Do not over mix.

Gently stir in the chocolate chips.

Divide the batter between 12 muffin cup lined baking pan. Bake in 350 degree oven for about 20-25 minutes.

Cool in pan for about 10-15 minutes and then remove.

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