Ingredients for Banana Zucchini Chocolate Chip Muffins
- 1/2 cup (113g) Margarine
- 0 units Unsweetened Applesauce
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 medium zucchini (about 1 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups (180g) Whole Wheat Flour
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (170g) chocolate chips
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) packed brown sugar
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How to Make Banana Zucchini Chocolate Chip Muffins
- Preheat oven to 325°F (160°C) for muffins or 350°F (175°C) for loaf.
- Cream together 1/2 cup (113g) unsalted butter, 3/4 cup (150g) granulated sugar, and 1/2 cup (100g) packed brown sugar until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, mash 2 ripe bananas. Grate 1 medium zucchini (about 1 cup). Add mashed bananas and zucchini to the wet ingredients.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/2 cups (180g) all-purpose flour, beginning and ending with the dry ingredients. Gently fold in 1 cup (170g) chocolate chips.
- Mix until just combined. Do not overmix.
- **For Muffins:** Line a 12-cup muffin tin with paper liners. Fill each liner about 2/3 full.
- **For Loaf:** Grease and flour a 9x5 inch loaf pan.
- **For Muffins:** Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- **For Loaf:** Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
38g
Fat
2g
Carbs
6g