Chocolate Nutella Zucchini Banana Muffins

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

It was love at first bite. I had an abundance of zucchini from my daddy’s mega garden and I could think of nothing yummier than a zucchini based dessert. With of course, some chocolate hazelnut Nutella spread. And bananas. And chocolate. And chocolate chips. Oh my.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

And then I took a second bite. And now I just have to make another batch of these. Seriously, I will. As soon as this is done, I’m getting up and making more of these bad babies.

These muffins will have you wondering if they are a muffin or a heavenly slice of chocolate cake. They are moist, not overly sugary, and just the right amount of flavor combinations.

They are perfection. Oh, and I snuck in some ground flax seeds, shhh. You’ll get your fiber from the zucchini, banana and flax for sure!

Now on to the recipe…

Ingredients:
1 ripe banana
2 cups grated zucchini, drained of liquid
1 egg
2 Tb ground flax
2 Tb cold water
3 Tb Nutella
3 Tb canola oil
1 1/4 cups flour
1/3 cup unsweetened coco powder
1/3 cup sugar
1/3 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/3 cup mini chocolate chips

Preheat oven to 375F.

In a large bowl mash banana with grated and drained zucchini. Tip: grate the zucchini and place in a colander set over a bowl for a few minutes to allow excess liquid to drain. Set aside.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Beat the egg and flax and water. Beat in the Nutella and canola oil, scraping the sides of the bowl as necessary.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Whisk the remaining dry ingredients, excluding the chocolate chips, in a large bowl.

Slowly beat the dry ingredients into the wet mixture.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Add the banana and zucchini and the chocolate chips. Mix well to combine.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Prepare a muffin pan with cooking spray or cupcake liners.

Spoon batter evenly into all 12 muffin cups, using all the batter.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Bake at 375F for 25-30 minutes, until a toothpick inserted in the center of one comes out clean.

Chocolate Nutella Zucchini Banana Muffins | Famished Fish, Finicky Shark

Serve warm or at room temperature. Refrigerate remaining muffins up to one week, though I doubt they will last that long in your house. 😉

Based on this recipe by Peanut Butter and Onion

You may also enjoy Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Chocolate Nutella Zucchini Banana Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Number of servings: 12

Per Serving 203 calories

Fat 7 g

Carbs 32 g

Protein 3 g

12

Chocolate Nutella Zucchini Banana Muffins

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 ripe banana
  • 2 cups grated zucchini, drained of liquid
  • 1 egg
  • 2 Tb ground flax
  • 2 Tb cold water
  • 3 Tb Nutella
  • 3 Tb canola oil
  • 1 1/4 cups flour
  • 1/3 cup unsweetened coco powder
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl mash banana with grated and drained zucchini. Tip: grate the zucchini and place in a colander set over a bowl for a few minutes to allow excess liquid to drain. Set aside.
  3. Beat the egg and flax and water. Beat in the Nutella and canola oil, scraping the sides of the bowl as necessary.
  4. Whisk the remaining dry ingredients, excluding the chocolate chips, in a large bowl.
  5. Slowly beat the dry ingredients into the wet mixture.
  6. Add the banana and zucchini and the chocolate chips. Mix well to combine.
  7. Prepare a muffin pan with cooking spray or cupcake liners.
  8. Spoon batter evenly into all 12 muffin cups, using all the batter.
  9. Bake at 375F for 25-30 minutes, until a toothpick inserted in the center of one comes out clean.

Notes

Serve warm or at room temperature. Refrigerate remaining muffins up to one week.

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