Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp sea salt
  • 2 medium ripe bananas, mashed
  • 1 cup zucchini, finely grated and lightly squeezed
  • 0.33 cup olive oil
  • 0.5 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup mini semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin.
  2. Grate the zucchini using the fine side of the grater and press gently between paper towels to remove excess liquid.
  3. Mash the bananas in a medium bowl until no large lumps remain.
  4. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Stir in the olive oil, sugar, egg, vanilla, mashed banana, and grated zucchini.
  6. Fold the mixture with a spatula until flour streaks just disappear, then gently fold in the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 20–22 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.