Chocolate-Zucchini-Banana Muffins
What a delightfully sneaky way to get my kids to eat banana (they’re on a strike) and zucchini! The veggies are nearly undetectable in this chocolatey, moist, mildly sweet muffin. The chocolate chips make it feel like a dessert, too!
This recipe is from the original Happy Herbivore Cookbook.
Chocolate-Zucchini-Banana Muffins
Recipe type: Muffin
Ingredients
- 1 + ¼ cups whole-wheat flour
- ¼ cup unsweetened cocoa
- 1.25 tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon
- 1 ripe banana, mashed
- ½ cup unsweetened applesauce
- ¾ cup raw sugar
- ¼ cup non-dairy milk
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini
- ¼ cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, cocoa, baking powder, baking soda, and cinnamon together.
- In a separate, large bowl, cream mashed banana with applesauce, sugar, milk, vanilla, and zucchini.
- Add the dry mixture into the wet mixture in 3 batches, stirring until just combined. Fold in chocolate chips.
- Spoon into greased 12-muffin tin until cups are ¾ full. Bake for 18-25 minutes, or until a toothpick inserted comes out clean.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 
These look delicious Liz.
They are! You ought to give em a try! 🙂