Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins are sweet, soft, and so yummy! Loaded with nutritious shredded zucchini and mashed ripe bananas, they’re soft, fluffy, and especially delicious hot out of the oven slathered in melted butter.
Servings: 14 muffins
Preheat oven to 375 degrees F and lightly grease a standard 12-cup muffin pan or line with paper liners.
Grate the zucchini using a cheese grater. Gather it in a clean towel or paper towels and remove as much excess water as possible. Set aside.
In a large mixing bowl, whisk together the mashed banana, honey, brown sugar, preferred oil and vanilla extract until fully combined. Add the eggs and whisk again until fully mixed (if you used melted coconut oil, make sure the eggs were brought to room temperature otherwise the oil may re-solidify).
In the same bowl, add the cinnamon, baking soda, baking powder and salt and mix to combine. Carefully add the flour and gently mix until flour has nearly disappeared. Using a wooden spoon or rubber spatula, fold in the grated zucchini, chocolate chips and optional nuts (try not to over mix!).
Using a spoon, scoop the batter into the prepared muffin cups and bake for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack.
Calories: 209kcal | Carbohydrates: 25g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 258mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 180IU | Vitamin C: 1.4mg | Calcium: 128mg | Iron: 0.7mg