Zucchini Week: Zucchini Banana Chocolate Chip Muffins

Since it’s the last full week of August, and the temperatures are finally becoming much more bearable (thank goodness!), I thought I’d do some summer blog-cleaning and share a week of zucchini recipes to help you use up the last of your crop.

I mentioned before that I was blessed (cursed?) with four monstrous zucchini earlier this summer, so needless to say, I’ve been cooking with it a lot. Thankfully, zucchini freezes really well, so I still have two freezer bags full of the shredded stuff to get me through the winter whenever I need a fix.

I can definitely see myself pining for these muffins this winter. They are super delicious. I used my favorite banana muffin as the base for the recipe, and tweaked it from there to factor in the zucchini and chocolate chips. Andrew took these to daycare on his snack day, and from what I hear they were a huge hit with the kids. I’ll take any opportunity I can to sneak green veggies into the little ones!

Along that vein, come back tomorrow for day two of Zucchini Week, when I’ll be sharing the recipe for baked zucchini macaroni and cheese. The kids will never know it’s in there. I’m such a sneak.

Zucchini Banana Chocolate Chip Muffins

2 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt
1/4 teaspoon cinnamon

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs

3 overripe bananas

1/4 cup sour cream

1 teaspoon vanilla
2 cups shredded zucchini
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, baking soda, salt, and cinnamon.

3. Cream butter with sugar until fluffy. Beat in eggs.

4. Puree bananas, sour cream and vanilla.

5. Alternately add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in zucchini and chocolate chips.

6. Spoon into greased or lined muffin tins and bake for about 25 minutes, or until puffed, browned and springy. Makes about 15 muffins.