I always have dead bananas in my house. I buy enough for snacks for the week and then only end up eating two or three. Hence the dead bananas. And the best thing to do with dead bananas is bake! This recipe is very similar to my Chocolate Chip Zucchini Muffins with a few alterations, including a lovely load of potassium.

Preheat oven to 350 degrees. Line muffin tin with silicone baking cups or aluminum muffin cups (I did not do this, I used paper cups, and have been eating bits of paper all week! **insert face palm here**). Shred one large zucchini onto a cloth towel or cheese cloth, wrap up shreds and squeeze out all liquid into the sink. You don’t have to get every last ounce of liquid, but put a little muscle in. In a medium size bowl, mash bananas until smooth—I used a fork, but you could also use a potato masher, probably would be easier honestly! Add two cups of gluten free all purpose flour, a half teaspoon salt, a teaspoon of baking soda, two teaspoons baking powder, two eggs, and a quarter cup coconut sugar. Mix together with spoon, add zucchini, mix. Add roughly a half cup of chocolate chips—I used 72% chocolate from my dad’s chocolate stock pile and just chopped it up. Mix together until combined.

Using an ice cream scoop, add batter to muffin cups, batter should be just below top of cups. Bake for 20 minutes at 350 degrees or until a toothpick comes away clean.

Enjoy! Best while warm, but store well in the fridge or freezer.

Zucchini Banana Bread Muffins

Gluten Free/Dairy Free/Refined Sugar Free

Makes approximately 12 muffins

Ingredients:

1 large zucchini
3 dead bananas (brown or with significant spots)
2 cups all-purpose gluten free flour (I used Trader Joes brand)
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 eggs
1/4 cup coconut sugar
1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees.
Line muffin tin with silicone baking cups or aluminum muffin cups.
Shred zucchini onto a cloth towel or cheese cloth, wrap up shreds and squeeze out all liquid into the sink. You don’t have to get every last ounce of liquid, but put a little muscle in. In a medium size bowl, mash bananas until smooth—I used a fork, but you could also use a potato masher, probably would be easier honestly!
Add gluten free all purpose flour, salt, baking soda, baking powder, eggs, and coconut sugar. Mix together with spoon, add zucchini, mix. Add chocolate chips. Mix together until combined.
Using an ice cream scoop, add batter to muffin cups, batter should be just below top of cups.
Bake for 20 minutes at 350 degrees or until a toothpick comes away clean.
Let cool, enjoy!