Zucchini is one of those vegetables that grows in abundance in the summer months and people either love it or hate it. This usually isn’t a problem except for when you live with a zucchini-hater like my husband and you have a farm share that readily supplies you with a ton of zucchini. That means I spend many of my nights trying to find a way to hide it in meals and then testing to see if he can still taste the dreaded vegetable. Normally he can. Which usually leaves me saying “Really? Reaaalllly? Are you messing with me? I don’t know how you can hate zucchini!” or something similar. This time was slightly different. This time he said “Those aren’t bad, but I still taste zucchini.” Now I know that doesn’t seem like much of a monumental answer, but all I heard was “Those aren’t bad” when I usually hear something like “Ew, I don’t like it.” Moral of the story: give these muffins a try. You might even be able to get a zucchini-hater to say “those aren’t bad!”
Zucchini, Banana and Chocolate Chip Muffins
adapted from http://tastefullyjulie.com/health-nut-banana-bread/
- 3/4 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs
- 1/4 cup honey
- 2 medium overly ripe bananas
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 cup zucchini, shredded
- 1/2 cup chocolate chips
Preheat oven to 350 degrees and spray a large muffin tin with oil. In the bowl of your mixer, whisk together the first seven dry ingredients. Then mix in the eggs, bananas, brown sugar, and vanilla until smooth. By hand, fold in the zucchini and chocolate chips. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Makes 12 muffins.
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