As many ideas as I have for incorporating an abundance of summer zucchini into savory meals (omelets, soup, pasta, pizza, etc), sometimes I just can’t eat ‘em quickly enough. So I look to dessert to incorporate the remainder of this versatile green veg =)
I can’t get enough of the banana chocolate pairing so I thought adding zucchini would make the combo extra summery! These muffins are soft, dense, and have that nostalgic banana bread quality with the perfect ratio of chocolate and sweet crunchy streusel. You won’t believe you’re eating zucchini too! They’re also naturally sweetened, vegan and gluten free – YAY!
Next time you want a nourishing yet indulgent baked treat, these Marbled Banana Zucchini Muffins are an excellent idea! 🧁🍫🍌
Marbled Banana Zucchini Muffins w/ Oat Streusel (Makes 12 muffins)
1 3/4 c GF flour blend
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 c almond milk
1 tsp apple cider vinegar or lemon juice
3 medium bananas, mashed
1 c shredded zucchini, water squeezed out
1/2 c coconut sugar
2 tbsp honey or maple syrup
2 tbsp avocado oil
2 oz Hu Gems, melted
Optional: chopped dark chocolate and/or chopped pecans
1/4 c GF flour
1/4 c oats or buckwheat
1/2 tsp ground cinnamon
2 tbsp almond butter
1 tbsp maple syrup
Mix first 5 ingredients in a large bowl.
In a separate bowl, mix the almond milk and vinegar and set a side for 2-3 minutes. Then mix in the bananas, zucchini, coconut sugar, maple, and oil.
Place 1/3 of the batter in a separate bowl and mix in the melted chocolate. Mix in chopped chocolate and/or pecans if using.
In an oil-coated muffin pan, spoon the batter alternating between vanilla and chocolate to create a marble effect.
Mix the first 3 streusel ingredients in a bowl. Add the nut butter and maple and mix well.
Divide between the 12 muffins.
Bake at 350 degrees for 16-18 minutes or until tops spring back when touched.
Cool completely then carefully remove from pan.
Store refrigerated for up to 5 days.