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Thursday, August 11, 2011

Double Chocolate Banana Muffins

Super moist, chocolatey muffins that could pass as cupcakes, no icing needed!

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 1/3 cup mashed ripe bananas
1/3 cup oil
1 egg
1 cup semi-sweet chocolate chips

In a large bowl, combine the first six ingredients.  In a small bowl, combine bananas, oil & egg;  stir into dry ingredients just until moistened.  Fold in chocolate chips. Fill greased or paper lined muffin tins 3/4 full.  Bake at 350 for 20-25 minutes or until muffins test done.  Yeild:  12
Recipe doubles and freezes well.  I just mix this up by hand in the Tupperware Thatsa Bowl.

Chocolate Zucchini Cake

Great for using all those zucchini in the summer.  Another moist cake that doesn't need frosting.  The chocolate chips add the sweetness on top.

1 cup brown sugar, packed
1/2 cup sugar
1/2 cup butter, softened
1/2 cup oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk (or 1/2 cup milk + 1 Tbsp. vinegar)
2 1/2 cups flour
1/4 cup cocoa
2 tsp. baking soda
1/2 tsp. all spice
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups peeled then grated zucchini
1 cup semi-sweet chocolate chips

Cream butter and sugars together in mixer.  Add oil, eggs, vanilla & buttermilk;  stir well.  Mix dry ingredients together in a seperate bowl;  add to sugar mixture.  Beat well.  Stir in zucchini.  Pour batter into greased and floured (or sprayed with Pam) 13x9 pan and sprinkle chocolate chips on top.  Bake at 325 for 45 minutes or until cake tests done with a toothpick.  Freezes well.