What you need,
1 cup ripe banana, mashed
1/3 cup vegetable oil
1 large egg
1 cup granulated sugar
1½ cups grated zucchini, excess liquid squeezed out
1¾ cups all-purpose flour
¼ cup cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
1 cup mini chocolate chips
Coarse sugar for topping
Heat the oven to 350 degrees. Line a muffin tin with paper
liners.
In a large bowl, whisk together the banana, vegetable oil,
egg, sugar and zucchini.
In a separate bowl sift together the flour, cocoa, baking
soda, baking powder and salt.
Add the dry ingredients to the wet and gently fold together,
don’t over mix. Stir in the chocolate chips.
Scoop the batter into the muffin tins. Sprinkle the top of
each muffin with about ½ teaspoon of coarse sugar.
Bake for 20-25 minutes or until a toothpick comes out clean.
Remove the muffins from the pan to a wire rack to cool
completely.
You can store these muffins in an airtight container for a
day or two, but they freeze well too.
Jen of My Tiny Oven
