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Categories:
eggs brown sugar sugar vegetable oil vanilla zucchini bananas whole wheat flour ground cinnamon baking powder baking soda salt chocolate chips
Viewed: 48 - Published at: 8 years agoIngredients
- 3 Eggs
- 2/3 cups Brown Sugar
- 2/3 cups Granulated Sugar
- 3/4 cups Vegetable Oil
- 2 teaspoons Vanilla Extract
- 2 cups Grated Zucchini (for 2 Cups You'll Need About 2 Medium)
- 2 Ripe Bananas, Peeled And Mashed
- 3-1/2 cups Whole Wheat Flour
- 1 teaspoon Ground Cinnamon
- 1-1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Chocolate Chips
Method
- Note the recipe is made in a 12-count mini bundt pan. If you don't have this type of pan, a muffin tin can be substituted but cook time will need to be adjusted.
- 1. Preheat oven to 325 F.
- 2. In a large mixing bowl, lightly beat the eggs with an electric mixer. Add brown sugar, white sugar, oil, vanilla extract, grated zucchini and mashed banana. Stir until combined.
- 3. In a medium bowl, whisk dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
- 4. Add dry ingredients to wet ingredients one third at a time, mixing lightly with a wooden spoon. Stir only until combined. Be careful to not over mix to avoid rock-like cakes. Add chocolate chips and mix once more.
- 5. Grease a 12-count mini bundt pan with cooking spray. Fill each cup three quarters full.
- 6. Bake in the oven for 35 minutes then rotate the pan around to ensure even heating. Bake for another 30 minutes until a knife inserted in the center comes out clean.
- 7. Once cooked, remove from oven and allow to cool.
- 8. Once cool, remove from bundt pan.
