Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2.5g) ground cinnamon
  • ¼ teaspoon (1.25g) salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (about 2 medium) mashed ripe bananas
  • 1 cup (120g) grated zucchini, squeezed dry
  • ¾ cup (135g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together melted butter and sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Fold in mashed bananas and squeezed zucchini until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in chocolate chips.
  7. Fill each muffin cup about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.