In my quest for something chocolate, something muffin like, something with zucchini....I decided to make this muffin. It is moist and stays that way even over a couple of days. I found the recipe on allrecipes.com. You can click here for the original.
Chocolate Banana Zucchini Muffin
adapted from allrecipes.com (per the advise of one reviewer)
3 eggs
2 cups white sugar
1/2 cup oil
2 mashed bananas
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins.
In a large bowl beat the eggs. Beat in the sugar, oil and banana. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees for 20 minutes. Cool.
Chocolate Banana Zucchini Muffin
adapted from allrecipes.com (per the advise of one reviewer)
3 eggs
2 cups white sugar
1/2 cup oil
2 mashed bananas
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins.
In a large bowl beat the eggs. Beat in the sugar, oil and banana. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees for 20 minutes. Cool.
Okay, I have to use zucchini now because they seem to popping up in a lot of great baked treats. Your muffins look really good, I wish I could have one right now for breakfast
ReplyDeleteBananas and zucchini - I bet it was really moist!
ReplyDeleteNow this is a good recipe to try if you never had a baked good with zucchini in it before! Thanks for sharing.
ReplyDeleteOky, those sound delicious...love the chocolate!
ReplyDeleteI second that! I'll bet they were super moist. Yum!
ReplyDelete+Jessie
chocolate, banana and zucchini! what else could one ask for ? :) I'm bookmarking this one to try too.
ReplyDeleteLooks fabulous! I'm headed to the market today (insert evil laughing)!
ReplyDeleteYum - chocolate and zucchini!
ReplyDeleteYum - chocolate and zucchini!
ReplyDeleteCan I have one? YUM! Too bad my muffin tin was packed up today. :( I may just have to make these at my mom's next week!
ReplyDeleteI might eat the entire batch of these gorgeous choco muffins!!!
ReplyDeleteCheers,
Gera
Sweet, rather than savory is the way to go with all of that zucchini:D
ReplyDeleteYummy...that's all I have to say about that muffin.
ReplyDeletemmm, so tasty!!!
ReplyDeleteThat is just beggin' to be bitten!
ReplyDeletethose muffins look so perfectly moist! yum!
ReplyDeleteLove this! I have a post on chocolate zucchini bread coming in the next few days... :) But I love your addition of banana! Delish!!
ReplyDeleteThree of my favorite things all wrapped up into one of my favorite foods. YUM!
ReplyDeleteJust looking at the list of spices makes me want to make these. I know I would love them.
ReplyDeletethis is such a good combination, these sound marvelous!
ReplyDeleteThis muffin looks extremely moist and oh-so-delicious! Nice!
ReplyDeleteSounds and looks just fantastic!
ReplyDeleteBest, Emily (justeatfod)
thanks for the awesome idea! i have a lot of zucchini from my harvest, so it would be great to use them up. i never thought about using it for a dessert before! cool!
ReplyDeleteGreat recipe! Here is another great resource for all things zucchini bread! :)
ReplyDeleteamazing!! luckily i have zucchini sitting at home right now!
ReplyDeleteYour muffins look absolutely delicious, I can't wait to try them out! :)
ReplyDeleteBut before I do that, I need you to answer me a couple of questions ;)
How many muffins does your recipe make? Are the muffins really soft? How long do they stay soft? Thank you very much for your answers! :)
Depending on the size of your muffin pan it should make 18-24 muffins. They are soft and they stay moist - the banana and zucchini help them retain the moisture and they actually get moister as time goes by. I like to freeze half of them if I make them when its just two of us, but this is a recipe that I am well know for taking to work to share :) Hope you will enjoy!
DeleteJust made these last night, they're amazing! Thanks for sharing! :))) New staple in my recipe book!
ReplyDelete