Whole-Wheat Zucchini Banana Chocolate Chip Muffins – San Diego Cooking Adventures, Part 2

While I am here in San Diego, it appears that my role is to make the “treats” – smoothies, veggies to go with the wonderful fish Ken has been making, and now, muffins. When we went to the farmers market we picked up some zucchini from Sage Mountain Farm, then I ran to Sprouts to pick up just the right amount of whole wheat flour and chocolate chips (I love buying from bulk bins!).

I used the recipe from How Sweet It Is. My only adaptations were to use regular-sized semi sweet chocolate chips instead of mini milk chocolate and the cooking time (mine was just not cooking in the 15-17 minutes she calls for, it took mine about 30 minutes to be fully cooked through. So, I will not repeat the recipe here, but direct you to that blog – to get the recipe, click here.

Have I said yet that these are really good? They are amazing warm, but I even brought a two to the airport with me a couple of days after making them – they cold, they had nothing on them, and they were still yummy for my breakfast as I waited for my flight!

But to entice you to try it, here are the pictures:

wwzbcc1 — Dry ingredients: whole wheat pastry flour, cinnamon, baking soda and salt

wwzbcc2 — Egg and brown sugar whisked together

wwzbcc5 — Wet and dry ingredients combined

wwzbcc7 — lined muffin tin, filled with batter, hitting the oven for about 30 minutes

While the muffins baked, we went out to the patio to watch the last fireworks of the season at Sea World. How nice is that? My friends get to watch fireworks all summer!