#2,702: Banana Zucchini Chocolate Chip Muffins

These muffins are light and fluffy, and another way I can sneak in a veggie into my kids!  Although if there are any longer strings of zucchini Matthew will pick them out!  The kids enjoyed eating these for breakfast, so I would definitely make this again for my crew.  Although I think my kids would eat anything they see a chocolate chip added into! 

2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)

1/2 cup mashed ripe banana (1 used 2 bananas)

1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil

1/4 cup honey

1/4 cup brown sugar, light or dark

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups white whole wheat flour (I used all purpose)

1/3 cup semi-sweet chocolate chips, mini or regular 

Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature.

In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs, then beat again until combined.

Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.

Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then place them on a wire rack to cool completely.