Zucchini-Banana Walnut Muffins

Some people firmly believe that vegetables don't belong in baked goods. Well, they can feel that way if they like, but they are missing out on some pretty tasty muffins. And carrot cake. I mean, who doesn't love carrot cake?

Up until recently, I had never eaten zucchini in muffin form. I'd eaten it sauteed, grilled and cooked pretty much every way, just never in something other than a vegetabl-y dish.

Let me tell you, these muffins definitely don't taste vegetabl-y. Actually, if you didn't know there was zucchini in them, you might never know (well, until you see the little green flecks...). Even my nine-year-old sister loves them! The zucchini doesn't really take on a flavour, but it adds lots of moisture, and so do the bananas. They're actually pretty healthy too!

Zucchini Banana Walnut Muffins
Recipe adapted from Delishhh
Makes 24 large muffins

• 2 eggs
• 1/4 cup honey
• 1 cup mashed banana
• 1/2 cup brown sugar
• 1 tsp. vanilla 
• 1 3/4 cup all purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 cups zucchini, shredded (about 1 medium zucchini)
• 1/3 cup chocolate chips
• 1/3 cup walnuts

Preheat oven to 350 degrees

In a large mixing bowl, beat together banana, honey, eggs, sugar and vanilla.

In a separate bowl, combine flour with salt, baking soda and baking powder. Mix into banana mixture.

Fold in the zucchini, chocolate chips and walnuts.

Pour mixture into lined muffin cups and bake in preheated oven for 20 minutes, or until toothpick comes out clean.