I think as you grow into an adult, you have this non-understanding of how you didn’t like certain foods as a kid. Mine is definitely zucchini. Grilled, baked, saute’, mashed, shredded. I’m in, both feet…feed me. What makes zucchini better? Match it up with a banana, or blueberries (yes, seriously, grill them with blueberries, it’ll change your life)
I have done Chocolate Zucchini Bread before, and its one of my favorite summer recipes…but there is also something to say for the convenience of a muffin for grab and go… or… chopped up and mixed in with your yogurt in the morning. (gotta get that protein in right?!) 🙂
They’re light, they’re fluffy, they contain very little sugar, no butter…no oil. I mean really. I love them, my Dad loves them, you will love them.
If you’re making these for people who claim they don’t like zucchini, or have texture issues…do what I do. Process your zucchini in a food processor, until it’s completely mushy. This gets rid of the shreds of zucchini without taking anything away from the muffins. The most comments I get on my zucchini recipes, is from people that claim they dislike zucchini. You can’t taste it. As long as it’s not shredded, there can’t be texture issues. In fact, the last time I made a zucchini snack, I intentionally handed them to people I knew didn’t like zucchini, but that loved muffins. They had no idea, and were instantly. Also a great way to sneak something in healthy for your kids.
Sometimes, secrets make friends…full.
I haven’t tried to sub in applesauce for sugar yet, but please feel free to and comment how they turn out! I have preached this time and time again, but you can’t taste the yogurt, if you think you can (crazy) then sub in sour cream. It will just add more flavor and give them the same great fluffy, texture!
Chocolate Chip Banana Zucchini Muffins Yield 15 muffins
Slightly adapted from Peanut Butter and Peppers
1 banana, mashed
1/4 cup sugar
1/3 cup plain Greek Yogurt, or sour cream
1 cup zucchini, shredded
1/4 tsp. vanilla
1 tbsp. cinnamon
2/3 cup milk + 1 tbsp
1 1/2 cups flour, unpacked
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
3/4 cup chocolate chips
Preheat oven to 375 degrees
1. Cut the ends off, and peel a small zucchini (1 cup is usually a smaller zucchini). Chop into cubes and toss in your food processor or chopper. I used to ground mine with a cheese grater which often led to me cutting myself until I got a processor. I over-process mine until it looks mushy. Then I transfer it to a fine strainer, squeeze as much water out as I can, and let it sit for about 20 minutes to dry out a bit. Fluffing occasionally.
2. Line your tin with paper liners, and give them a light spray of non-stick oil.
3. In a bowl, mix banana, sugar and egg with a fork or whisk until somewhat smooth.
4. In the same bowl, add yogurt, zucchini, vanilla and cinnamon until combined. Stir in milk with a spatula.
5. In another bowl, mix flour baking soda, baking powder, and salt with a fork or a whisk. Then, add it to the wet batter, mixing gently with a spatula. Just before it’s combined, add in your chocolate chips. This will help you to not over mix. AKA, don’t over mix/work the ingredients!
6. Fill tins just bellow full. Bake in oven for 14 minutes, test with a toothpick.I remove my muffins from the pan right away and set on a cooling rack so they don’t continue to cook in the pan.