Tuesday, August 30, 2011

Chocolate Banana Zucchini Chocolate Chip Muffins

Bananas! Zucchini! Chocolate! Oh my, did this recipe turn out well. For some unknown reason, this summer I  often find myself with an abundance of these three ingredients (yes, even chocolate) and a hankering to bake. Not too long ago I whipped up a batch of these little tasty muffins for a few pals. And boy were they a hit!

Omitting the oil and using applesauce instead made the muffins a bit less fat heavy, but not too worry...I ate enough of them to make up for it in the end.

Lately, I've been thinking of taking a survey to see what fall goodies folks would like me to make heading into the next season. There have been more than a few requests for another Foodie Fest (which we are long overdue for) and I'm thinking of doing a sweet 'n savory pie foodie fest sometime in October. Thoughts, anyone? And enjoy the recipe!

Chocolate Banana Zucchini Chocolate Chip Muffins 

  • 1 large ripe banana, mashed
  • 1 1/2 c zucchini, shredded
  • 1 3/4 c flour
  • 1 tbsp unsweetened cocoa
  • 3/4 c sugar 
  • 1 egg
  • 1/4 c applesauce 
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp cinnamon 
  • 1/2 tsp salt
  • 1/4 tsp almond extract 
  • 1/2 tsp vanilla
  • 1/4 cup chocolate chips

Preheat the oven to 350F. Grease a muffin pan or line with paper cups.

In a medium bowl, mix together flour, cocoa, baking powder, baking soda, cinnamon, and salt.

In another medium bowl, mix together egg and sugar. Next add applesauce, vanilla and almond extracts, and mix well. Add in mashed banana and shredded zucchini. Then mix the dry ingredients into the wet until well incorporated. Finally, add the chocolate chips.

Bake for 11-15 minutes, depending upon muffin size. Remove from the oven and let cool on a wire rack or the counter.

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