Frugal Foodie Mama: Chocolate Zucchini Banana Bread Muffins

Wednesday, July 26, 2017

Chocolate Zucchini Banana Bread Muffins

These super moist & dense Chocolate Zucchini Banana Bread Muffins are the perfect way to use up that summer zucchini...
These super moist & dense Chocolate Zucchini Banana Bread Muffins are the perfect way to use up that summer zucchini.

I think by now you all know how much I love sneaking hidden veggies into the meals & sweet treats that I serve to my unsuspecting family. ;) I mean, it really isn't necessary for me to hide the healthy green stuff from my 5 year old daughter- she loves all the veggies. In fact, she spent her own money to buy fresh beets from the local farmers market last weekend. So nope, it is not the youngest that I have to hide the vegetables from as many would assume. It is my adult husband & my grown son who turn up their noses at most anything green or leafy.

So what to do I do? I stoop to stuffing those vegetables into decadent, chocolaty treats like these Chocolate Zucchini Banana Bread Muffins I am sharing with you all today. And no one is the wiser (well, except for my daughter who helped me bake these ;) ). 


These super moist & dense Chocolate Zucchini Banana Bread Muffins are the perfect way to use up that summer zucchini.

The recipe for these chocolaty, moist, & zucchini packed muffins is actually based on a 2012 recipe of mine for Chocolate Banana Zucchini Bread. I really didn't make too many modifications to the original recipe other than making them into muffins & reducing the baking time. But between you and me, I definitely prefer this banana bread recipe in muffin form. ;)

These super moist & dense Chocolate Zucchini Banana Bread Muffins are the perfect way to use up that summer zucchini.

These moist & dense muffins disappeared super quick in my house. And even though they definitely look & taste like a decadent treat, these muffins are 100% oil free & only have 4 tablespoons of butter in the entire batch! The muffins are nice & moist thanks to the combination of mashed bananas & the pureed zucchini.

I went for a full cup of chocolate chips in these babies, but feel free to scale that back just a bit to make these muffins even better for you.


These super moist & dense Chocolate Zucchini Banana Bread Muffins are the perfect way to use up that summer zucchini.

Chocolate Zucchini Banana Bread Muffins
by Frugal Foodie Mama
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (Approximately 10 muffins)
  • 1 1/4 cups of flour
  • 1/4 cup cocoa
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 tbsp butter, softened
  • 3/4 cup sugar
  • 1 cup of peeled, chopped zucchini- then pureed
  • 1 egg
  • 2-3 ripe bananas, mashed
  • 1 tsp vanilla
  • 1 cup chocolate chips
Instructions
Heat your oven to 350 degrees. Light a muffin pan with 10 liners. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa, baking soda, & salt. Set aside.

Next peel and chop 1 cup of fresh zucchini. It took about half of a larger zucchini to make a cup. Using a food processor or blender, blend the zucchini chunks until smooth.
In a large bowl, cream together the butter and sugar. Beat in the egg. Then the zucchini puree.
Add your mashed bananas and vanilla to the larger bowl, and beat to mix well.

Add your dry ingredients a third at a time to the zucchini/banana mixture, beating after each addition. Once your batter is mixed well, fold in the chocolate chips.

Pour the batter evenly into the liners in the muffin pan, filling them about 2/3 full. Bake for 25-35 minutes, or until done. Check for doneness by inserting a toothpick near the middle of one of the muffins. If it comes out clean, it is done! Once baked, let the muffins cool in the pan for about 10 minutes and then remove from the muffin pan & transfer to a wire rack to cool completely.
Enjoy!

Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days.

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