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Monday, July 22, 2019


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

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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