Banana Zucchini Chocolate Chip Muffins

To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine.

Add the bananas and whisk to combine.

Before adding the zucchini, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. After squeezing, you should have about 3/4 cup of compacted shreds.

Add zucchini to bowl and stir to incorporate.

Add the flour, baking powder, optional salt and stir until just combined; don’t overmix.

Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. If I try to make 12 given my muffin pan, the muffins are too skimpy but pans vary. Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow.

Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each.

Bake at 400F for 10 minutes, reduce oven temp to 350F and bake for 8 minutes, or until muffins are set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter.

Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be flatten as they cool.