Super Moist Zucchini-Banana-Chop Muffins with Cranberries by Diana Lim Li Yen

Ingredients:
- 1 large egg
- 1/2cup grated zucchini, squeezed
- 1/4 cup granulated sugar
- 1/2 cup raw cane sugar/muscovado - 1/4 cup light brown sugar (packed)
- 1/4 cup olive oil/vco
- 1 tbsp vanilla extract
- 170gm of greek yogurt (can use plain yogurt/sour cream too)
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- Tiny tiny pinch of rock salt (optional)
- 1 cup of mashed over-ripe bananas
- Handful of dried raisins, cranberries and some choc chips

Method:

1. Preheat oven to 180C. Grease either a 8"x8" pan or a loaf pan or use muffin tray. 

2. Beat egg with sugars, oil, yogurt and vanilla extract till smooth and combined.

3. Sift in flour, baking soda and salt into the mixture and stir till just combined. Do not over mix to avoid getting a dense and heavy cake. 

4. Add banana, zucchini (lightly squeeze some of the juices out), raisins and cranberries and stir just to mix it in then spoon/pour batter out. If using muffin tray, fill a lil more than 3/4 way up as it will deflate. 

5. Bake for 20-25mins (if using cake/loaf pan, bake for 35-45mins). If you notice the top turning a dark brown earlier, you can tent the top with foil paper (no need to cover pan, just loosely cover the top of the cake so it slows down browning. Test with a toothpick - shld come out clean if done. Muffin tastes better and gets more moist over the next few days when kept in airtight container.