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.
Looks yummy
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
Those look amazing! Yum!
LikeLiked by 2 people
Thank you Angela, I’m glad you liked the muffins. They were very tasty. 🙂
LikeLiked by 1 person
You have a bit of everything in your muffins which I would just love. Sometimes there are not enough “goodies” but that isn’t a problem with these muffins.
LikeLiked by 1 person
Thank you Judi, I’m glad you liked the recipe. Like you, I always feel there aren’t enough “goodies” in such muffins, so I added as much as I could! 🙂
LikeLike
Delicious 🙂
LikeLiked by 1 person
Thank you!:)
LikeLiked by 1 person
‘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!!
LikeLiked by 2 people
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! 🙂
LikeLiked by 1 person
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.
LikeLiked by 1 person
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. 🙂
LikeLike
So many flavours in one muffin Ronit – a great snack!
LikeLiked by 1 person
Thank you Laura, I’m glad you liked the muffins. It was fun to add different flavors and textures to the basic batter. 🙂
LikeLike
Looks so good and so moist, yum ☺
LikeLiked by 1 person
Thank you Myra! Zucchini add such nice texture and keeps the muffins moist. Highly recommended! 🙂
LikeLike
I had the cake for the first time in my life the other day and the texture, taste etc amazed me a lot in a good way. Yours is richer and looks more tasty. I hope to try the recipe while it in season!
LikeLiked by 2 people
Thank you, I’m glad you liked the recipe. Zucchini add such nice texture to cakes and muffins. I plan on making the chocolate version this week as well. I hope you’ll enjoy it too.:)
LikeLiked by 1 person
That’s the one you had posted before, which I need to try as well!
LikeLiked by 1 person
Yes, that’s the one! 🙂
LikeLiked by 1 person
Looks yummy! Wonder if I can replace sugar with an alternative?
LikeLiked by 1 person
Thank you Aletta, I’m glad you liked the muffins. I haven’t tried them with sugar alternatives, but I’m quite sure they will work just fine, as this is a very forgiving type of batter. However, if you plan to use honey or maple syrup, I would suggest increasing the baking time by 5-10 minutes. Hope it will work well for you. It would be interesting to see your version. 🙂
LikeLiked by 1 person
Thank you Ronit, will try it soon
LikeLiked by 1 person
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!
LikeLiked by 2 people
Thank you Yana, I’m glad you liked the recipe. The muffins turned out moist and tasty. Hope you’ll enjoy them too. 🙂
LikeLiked by 2 people
Looks yum!!
LikeLiked by 2 people
Thank you Deepti! 🙂
LikeLiked by 1 person
Such a lovely combination! My zucchinis have started to flower!
LikeLiked by 2 people
Thank you Annika, I’m glad you liked the recipe. Hope your zucchini produce will be abundant! 🙂
LikeLiked by 2 people
Zucchini with bananas is not a new combination for me, but it’s loading these muffins with dry fruit, nuts, and chocolate chips that mmakes them spectacular. Thank you for yet another great idea, Ronit!
LikeLiked by 1 person
Thank you Dolly, I do enjoy “playing” with the basic mixture with such additions. I’m glad you liked it. 🙂
LikeLiked by 2 people
“Playing with your food” results in fun and delicious outcomes!
LikeLiked by 2 people
Never thought of adding Zucchini to my Banana Muffins, Had to try this now, bcos this looks amazing..
LikeLiked by 3 people
Thank you Prachi, I’m glad you’ve found the recipe interesting. Zucchini add such nice texture and moisture to the cakes/muffins, I’m sure you’ll enjoy the results. 🙂
LikeLiked by 2 people
I am sure of it now, after seeing your comment..Thank you!!.
LikeLiked by 2 people
My pleasure!
You can also check the zucchini-chocolate cake recipe. The link is under Notes. 🙂
LikeLiked by 2 people
Sure, I will check that out.
LikeLiked by 2 people
What a great recipe, Ronit. Such an interesting flavour combination – I would never have thought to put them together. So interested to try these now.
LikeLiked by 3 people
Thank you Tracy, I’m glad you liked the recipe. I enjoy adding “this and that” to my muffins, and this time it worked so well, it was worth sharing. Hope you’ll enjoy these tasty muffins too. 🙂
LikeLiked by 2 people
Glad to see this recipe: this looks just wonderful! I have to remember using zucchini as well next time, and if it is only to keep the muffin from getting dry.
LikeLiked by 2 people
Thank you Chrisitian, I’m glad you liked the recipe. Zucchini indeed keep the muffins/cakes nice and moist. 🙂
LikeLiked by 1 person
I would love one of these muffins with my morning cup of tea.
LikeLiked by 2 people
Thank you Karen, that’s how I like them too! 🙂
LikeLiked by 2 people
What an odd yet intriguing combination. It sounds really pretty good. I just posted my strawberry cinnamon roll recipe on my blog and when I went to find more recipes for my recipe book I came across yours!! If I make these I won’t be telling me kids that there is zucchini in it and I bet they will devour them! 😉
Those pesky picky kids!! LOL!
LikeLiked by 2 people
Thank you, I’m glad you liked the recipe. It is indeed a good way to sneak veggies to veggie haters! 🙂
LikeLiked by 2 people
I know it!! My daughter won’t touch veggies with a ten foot pole! 🤣
LikeLiked by 2 people
Wonderful recipe!
LikeLiked by 2 people
Thank you Diane. 🙂
LikeLiked by 2 people
My wife is always on the hunt for recipes like this. I will share this with her. Thanks!
LikeLike
Thank you Leif, I’m glad you’ve found the recipe useful. I hope you and your wife will enjoy these tasty muffins. 🙂
LikeLike