Choc-Zucchini Muffins

INGREDIENTS

  • 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/4 cup mashed ripe bananas (about 2 medium ripe bananas)
  • 1/3 cup pure maple syrup (or honey)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup shredded zucchini that’s been squeezed of ALL excess moisture with a paper towel
  • 2 tablespoons melted and cooled coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon unsweetened almond milk
  • ¼ chocolate chips, plus 2 tablespoons

METHOD

  1. Preheat oven to 350 degrees Line an 8×4 inch loaf pan with parchment paper.

  2. In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Set aside.

  3. In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. (We’ll be adding the coconut oil later.)

  4. Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil.

  5. Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in the cocoa powder, almond milk and ¼ cup chocolate chips into one of the batters, mixing until just combined.

  6. Spoon half of the regular batter into prepared loaf pan, then top with half of the chocolate batter. Repeat with remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times (do not overdo this or the batters will start to come together and look crazy). Sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour or until a tester comes out clean or with just a few crumbs attached.

  7. Cool in the pan on a wire rack for at least 10 minutes, then remove from the pan and place on the wire rack to cool completely.

Recipe Notes

How to store this chocolate zucchini banana bread: If it’s not too humid in your home, then we suggest storing this bread on the counter at room temperature nicely wrapped with foil. If it’s humid, store the bread in the fridge for up to 1 week.

How to freeze chocolate zucchini banana bread: you can choose to freeze the loaf as is or you can slice it and freeze the individual slices. Just make sure that it’s tightly wrapped in plastic and then foil. To reheat, simply place a slice in the microwave or set it out until completely thawed.