Post 288: Purim activities in Jerusalem: Another support group opening at Hadadi – the Center for the Breast Cancer Survivor- BANANA ZUCCHINI CHOCOLATE CHIP MUFFINS (VEGAN)

Below is a link to a remarkable web site showing the various activities and special events leading up to and including those events that take place on the day of Purim itself. The events are listed and described chronologically and a map automatically shows you where each event takes place. Many of the events I have described in earlier posts.

קבוצת תמיכה נוספת נפתחת בהדדי – המרכז למתמודדת עם סרטן שד

Another support group opening at Hadadi – the Center for the Breast Cancer Survivor

הדדי – המרכז למתמודדת עם סרטן שד

רח’ לוי 10, ירושלים

טל: 072-243-2333


להסרה מרשימת התפוצה, שלח/י דוא”ל לכתובת זו:

אנא הקדישו כמה דקות כדי לראות את הסרטון על הדדי:

Hadadi, The Center For The Breast Cancer Survivor

10 Levi St., Jerusalem, Israel

Tel:  972-72-243 2333

To donate:


Please take a few more minutes to watch a video about Hadadi:

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I try to limit my work to one bowl, generally the food processor. These banana bread/muffins also have peanut butter. The one-bowl, no-mixer muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top.  Between the softening powers of coconut oil, the creamy bananas that add tenderness, and the moisture-enhancing powers of zucchini, these are some of the softest and moistest muffins. They continue to get softer as the days pass, and the flavors marry together and tasted better the second day. You’ll never complain about eating your vegetables after these muffins. I doubled the dry ingredients, and omitted the sugar entirely and added i cup cooked apples and made 16 large muffins

YIELD: about 11 medium/large muffins

PREP TIME: 10 minutes

COOK TIME: about 18 minutes, note reduction in oven temp after 10 minutes

TOTAL TIME: about 40 minutes, for cooling


3/4 cup granulated sugar/ coconut sugar or less/use apple or orange marmalade

1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)

1/4 cup light brown sugar, packed
2 tablespoons unsweetened vanilla almond milk (coconut, soy, rice, cow’s milk may be substituted)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 cup ripe mashed bananas (about 2 small/medium bananas) with 2 teaspoons peanut butter
1 1/4 cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it). the ones in Israel are very moist so drain well.
1 1/2 cups all-purpose flour
1 tablespoon baking powder
about 11 teaspoons mini semi-sweet chocolate chips divided, about 1 teaspoon for each muffin (regular-sized chips may be substituted)


1-Take the shredded zucchini and place in a strainer with a weight on it and drain the moisture for 1/2 hour

2-Put it in a paper towel and squeeze tightly for about 10 seconds to remove some additional moisture. After squeezing, you should have about 3/4 cup of compacted shreds.

3-Preheat oven to 400F/250 Line a Non-Stick 12-Cup Regular Muffin Pan with baking papers  and grease and flour the sections pan; set aside. (I  prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).

4-Mash the bananas/peanut butter in the food processor and remove.

5-Add zucchini to food processor bowl and run a second or two.

6-Add prepared zucchini to bowl and stir to incorporate.

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

8-Add the flour, baking powder, optional salt and stir until just combined; don’t over-mix.

9-Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. I weigh out the mixture to 40 grams.  Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow.

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

11-Bake at 400F/250 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. I like the muffins brown and have difficulty getting that so I remove the pans and tun the muffins and return them to the oven for an additional 10 minutes. This also removed some of the moisture.

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. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find muffins get softer over time and taste better on days 2-3 after the flavors have blended.

Recipe adapted from Averie Cooks.


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