Thursday, 10 September 2009

Chocolate Zucchini Banana Muffins


I came up with this recipe because I had a HUGE zucchini sitting in my fridge -- although I love zucchini I have to hide it in recipes for my kids (and sometimes my hubby) to eat it.

I started with a muffin recipe that I had found on-line but then made so many changes to the original recipe I figure I should get the credit. :) Originally there was an entire cup of vegetable oil (ew) so I cut the oil in half and used mashed bananas to make up for the rest of the oil. I also played around with the spices and sugar too. If you don't have any dying bananas on your counter you can substitute unsweetened applesauce for half of the oil in a baking recipe.

I baked these as an after school treat for my kids and their friends ... and I got 5 thumbs up! After they were cooled I froze 2 sets of muffins (3 in each bag) for my kids' lunches in the weeks ahead -- for those days when I just don't have the energy to bake. :)

Enjoy!

Chocolate Zucchini Banana Muffins

3 eggs
1 cup white sugar
1 cup brown sugar
1 cup mashed bananas (approx. 2 small bananas)
1/2 cup vegetable oil
1/3 cup unsweetened cocoa
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 cups zucchini, grated (see Tip below)
1/2 cup chocolate chips (optional)

Preheat oven to 350F. Lightly grease or line 2 muffin trays with paper liners.

In a large bowl, beat the eggs. Beat in the white and brown sugars and oil. Add the cocoa and vanilla; stir well.

In a medium bowl, mix together: flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Fold in zucchini and chocolate chips (if using). Mix until just moist.

Pour batter into prepared muffin tins, filling 2/3 of each cup. Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Remove from pan and let cool. store loosely covered or freeze for later use (making sure to suck out the excess air from each freezer bag).

Tip: Make sure you squeeze out as much moisture as you can from the zucchini. I lay a couple of layers of paper towel on a plate the put the zucchini on top. Place more paper towel over the zucchini the press down. You'll be amazed at how much moisture is in zucchini!

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