Zucchini-Banana Muffins with Dried Fruits, Nuts and Chocolate Chips

Zucchini season is here and, once again, I bought too many. So I’ve decided to use them in some simple  and nutritious muffins. As it frequently happens, I also had some overripe bananas, so I added them to the batter as well. To this basic mixture I added some chopped dried apricots, dates, walnuts and mini chocolate chips. I ended up with the following tasty muffins, that are perfect as a quick snack, light dessert for lunch, or a sweet “breakfast on the go”. Try them and enjoy.

Notes:
* The amount of sugar is fairly low, which I prefer. However, if you’re into sweeter muffins, you can increase the amount to 1½ cups.
* If you’re not into cardamom powder, cinnamon or nutmeg can be used instead.
* The muffins freeze well, in a Ziploc bag, for up to a month. So it makes sense to bake this fairly large amount.
* For another tasty option of using zucchini in baking, check THIS recipe for zucchini-chocolate cake.

Makes: 24
Prep time: 20 minutes
Baking time: 30 minutes

Ingredients:
2/3 cup mashed very ripe bananas (from about 3 medium)
½ cup thick yogurt, at least 2% fat
2 L eggs
¼ cup oil
1 cup sugar (see notes)
1 tsp vanilla
½ tsp cardamom powder (see notes)
1½ cups shredded zucchini (from 3 large), squeezed lightly
2½ cups flour
1 Tbs baking powder
Dash salt
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup mini dark chocolate chips
1/3 cup chopped walnuts

1. Preheat the oven to 350F (175C). Line 2 muffin pans with baking paper cups.
2. In a large bowl, whisk together the mashed bananas, yogurt and oil. Add the eggs, sugar, vanilla and cardamom and mix well. Add the zucchini and mix again.
3. Add the flour, baking powder and salt and mix briefly. Add the dates, dried apricots, chocolate chips and walnuts, and mix briefly with a spatula. Divide the mixture between the baking cups.

4. Bake for 30 minutes, or until a toothpick inserted in the center of one muffin comes out almost clean. Transfer to a rack, to cool to room temperature.

43 thoughts on “Zucchini-Banana Muffins with Dried Fruits, Nuts and Chocolate Chips

  1. judilyn says:

    ‘Tis the season. I loaded up a cornbread last night with pistachios and dried cranberries infused with pomegranate juice. This morning, I put dried blueberries and sliced almonds in pancakes for brunch. Both came out very well.

    I’ve tried fresh and frozen blueberries, but they play havoc with my frying pan, so these little dried ones are perfect. A real burst of flavor, and no discoloration of the batter or gumming up the pan.

    I like your muffins for these same reasons. They are great to have around for a hunger-banishing snack when we can’t get back home soon enough from med “stuff”.

    Definitely stealing this one from you!!

    Virtual hugs,
    
    Judie
    

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judie, these muffins are indeed great to have around as a quick snack. I still have a few in the freezer that I’m planning on devouring soon!
      I too like to have dried fruits/berries around for such dishes as the ones you’ve described. Makes life easier! :)

      Liked by 1 person

  2. Sheryl says:

    The muffins look wonderful. There are so many wonderful fruits in these muffins, that I’d be tempted to skip the chocolate chips. I’m guessing that even without the chocolate chips that 1 cup of sugar would be enough since I don’t like muffins that are real sweet.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl, I’m glad you liked the muffins. I too prefer muffins that are not too sweet. The chocolate chips don’t add a lot of sweetness, as I’ve used dark chocolate ones. But they can indeed be omitted if you prefer. :)

      Like

  3. Yana says:

    Love zucchinis in bakes. I made different versions in the past, but I’m keen to try your version, because it has all ingredients I like in one mix :) Thank you, Ronit!

    Liked by 1 person

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