Chocolate Zucchini Banana Muffins

These muffins are sexy chocolate.  Really.  If muffins ever were sexy, these are it.  Seriously irresistible.  They stay moist and delicious (and uber healthy) with the addition of oodles of zucchini.  No muffin tops here.  The struesel topping kicks the muffins up a notch.  These have it all.  Go ahead and introduce them to mom.



3 eggs

1/3 c. olive oil

2/3 c. brown sugar

1/2 c. white sugar

4 c. peeled and grated zucchini (about 2 medium)

4 bananas, mashed

1 Tbsp. vanilla extract

2 c. whole wheat flour

1 1/2 c. white flour

1/2 c. cocoa powder

1/2 tsp. cinnamon

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

Optional Chocolate Struesel Topping

1/2 c. cold butter

1 Tbs. cocoa powder

3/4 c. rolled oats

1/4 c. whole wheat flour

1/4 c. sugar



Whisk eggs together, then whisk in sugar, banana, zucchini, and vanilla.  Combine the rest of the dry muffin ingredients in a separate bowl and mix together.  Stir dry ingredients into wet until just combined (don't overmix).

For optional struesel topping, combine all struesel ingredients.  Using a pastry cutter, cut butter into dry ingredients until pea-sized coarse crumbs form.

Top each muffin with about 1 tsp. chocolate struesel topping before baking.  Bake at 350 degrees F for 20-23 minutes or until toothpick inserted in the center comes out clean.

Makes 24 muffins.