Zucchini Banana Chocolate Chip Muffins

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Something happened over the weekend that hasn’t happened in 3 years. I was completely alone.

My husband took the long weekend to go on a canoe trip with his friends and his parents asked to take the kids over night so I was left with a quiet, empty house all to myself. I could barely decide what to do. While I was tempted to get a long list of to-do’s done without diaper changing breaks, it also seemed like I should take this time to relax.

I think I was able to find a pretty good balance, achieving my goals on the quilts I’m making for the kids, packing a few boxes for our move on Saturday, going for a walk, finishing a book, and watching a movie. Oh, and baking and eating waaaaay too many of these muffins.

I saw these muffins on Jessica’s blog last week and knew I had to have them. Zucchini? Yes. Banana? Yes. Chocolate Chips? Yesssss. I’m also a sucker for a good glaze, which these were really rocking.

When I was hungry and these muffins were in the oven I decided that the baby needed protein. I’ve been obsessed with peanut butter lately, especially on things like banana or zucchini bread, but I still wanted to eat that sweet glaze Jessica had going on. I decided I could have my proverbial cake and eat it too, and created a peanut butter nutella glaze. Its in a small portion because I was all alone, just right for two muffins (which is just right for ONE person if you’re me, not that I stopped at two muffins). Its nutty and not overly sweet and goes perfectly with these muffins, which are also amazing by themselves.

Can a muffin be velvety? Because they totally are.

Zucchini Banana Chocolate Chip Muffins with Peanut Butter Nutella Glaze

Muffins made from shredded zucchini and banana, coated in a peanut butter nutella glaze.

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Servings: 12

Calories: 195kcal

Author: Lindsay Moe

Ingredients

Muffins

• ▢ 1 cup all-purpose flour
• ▢ 1 cup whole wheat flour
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon cinnamon
• ▢ 1 egg
• ▢ ⅓ cup brown sugar
• ▢ ⅓ cup milk
• ▢ 1 ½ teaspoons vanilla extract
• ▢ ¼ cup butter,, melted and cooled
• ▢ 1 ⅓ cups freshly grated zucchini
• ▢ ⅓ cup mashed banana, (about 1 small banana)
• ▢ ½ cup chocolate chips

Glaze

• ▢ 2 Tablespoons powdered sugar
• ▢ 1 teaspoon smooth natural peanut butter
• ▢ 1 teaspoon chocolate hazelnut spread, (nutella)
• ▢ 1-2 teaspoons milk, (I used 1 ½ teaspoons)

Instructions

• To make the muffins:
• Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with non-stick cooking spray.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
• In a large bowl, whisk egg and brown sugar until smooth and no lumps remain. Add vanilla extract, butter, and milk. Whisk again until smooth, then use a rubber spatula or wooden spoon to stir in zucchini and mashed banana. Add the dry ingredients a little at a time, folding the batter until just combined. Fold in the chocolate chips. Divide batter amongst muffin cups.
• Bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove to a wire rack to cool completely. Top with peanut butter nutella glaze if desired.
• To make the glaze:
• In a small bowl, combine sugar, peanut butter, and nutella. Add milk a few drops at a time, mixing well until desired consistency is reached.

Notes

Muffins adapted slightly from How Sweet It Is

 

Nutrition

Calories: 195kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 192mg | Potassium: 127mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1.1mg

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