If it’s summer, it must be zucchini season, and that means zucchini
muffins and breads galore. Add banana and chocolate chips, and your kids won't even realize they're eating a veggie!
Zucchini Banana
Chocolate Chip Muffins
Ingredients:
1 large egg
1/2 cup light brown sugar,
packed
1/3 cup canola or vegetable
oil
1/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla
extract
1 1/2 cups all purpose
flour
1/2 teaspoon baking
powder
1/2 teaspoon baking
soda
1/4 teaspoon salt, or to
taste
1 cup mashed ripe bananas
(from about 2 medium/large bananas)
1 cup coarsely grated
zucchini, laid loosely in cup and not packed (don’t wring out)
1 cup semi-sweet mini
chocolate chips
Preheat oven to 350F. Spray
12-cup muffin tin with floured cooking spray, or grease and flour the pan; set
aside.
To a large bowl, add the
first six ingredients, whisking to combine.
Sift flour, baking powder,
baking soda, and salt. Add to bowl, stirring to combine.
Stir together the bananas,
zucchini, and chocolate chips. Stir to combine with other ingredients.
Divide batter into muffin
tin cups. Back 22-24 minutes or until tops spring back.
Allow muffins to cool in tin
about 15 minutes before turning out on a wire rack to cool completely before serving.
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