Lightly sweetened and full of good for you ingredients like bananas and zucchini, these zucchini banana chocolate chip muffins are out of this world delicious. They make a great breakfast or snack, and are a tasty way to add in more fruits and veggies to your diet!
Even though there are only three of us, these zucchini banana chocolate chip muffins don’t last long in our house! We eat them for breakfast, snacks, and dessert. They are just that good! My toddler can eat two at a time (he prefers them without the chocolate chips, so I more than willingly eat those parts). He even likes helping make them, as you'll see by his little hands in some of the photos!
I purposely don’t add too much sugar to this recipe-- it doesn’t need it! Between the 3 ripe bananas and the chocolate chips, they are plenty sweet enough. You can totally leave out the chocolate chips if you want to make these zucchini banana muffins even healthier!
These zucchini muffins are also a great way to use up those bananas that are overripe and sitting on your counter. And you don’t even taste the zucchini but it adds a nice green pop of color and extra nutrients.
Best silicone cupcake liners
I have mentioned these before when making air fryer egg bites, but these silicone cupcake liners are the best! Whatever I recipe I am using, the food inside cooks evenly. The muffins also pop out super cleanly, so not a bit is a wasted. They are dishwasher safe, and can be used indefinitely. They are truly one of my favorite kitchen tools.
They also come in 3 different sizes, mini, regular, and jumbo, for whatever you may need.
If you aren't using silicone liners, make sure to grease your muffin tin well, or use regular cupcake liners! Even in a nonstick pan, muffins stick.
- all purpose flour (whole wheat flour would work too)
- baking powder
- baking soda
- melted butter
- ripe bananas
- semi sweet chocolate chips
How to Make
Preheat oven to 350 degrees.
In a large bowl add bananas and mash with a fork. Add grated zucchini, eggs, vanilla, and melted butter.
In a separate bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to combine.
Gently fold the dry ingredients into the wet ones in stages until combine. Be careful not to over mix. Add chocolate chips and mix until incorporated.
Transfer batter to lined cupcake tray, filling each cup about ¾ of the way full.
Bake muffins for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
My favorite way to fill muffins is with a large cookie scoop! It is the easiest way to fill them to a relatively consistent size and is the most mess free method I have found.
These banana zucchini muffins are one of my favorite flavor combos ever. But if you are looking to switch it up a bit, here are some possible muffin add ins. I would stick to just one or two, so that the muffins cook evenly and don't become weighed down.
- dried cranberries
Store muffins in an airtight container on the counter or in the fridge for up to 5 days. You can pop them in the microwave for 25 seconds if you want to enjoy them warm.
Can you freeze zucchini muffins?
You betcha! Muffins freeze so well. And zucchini muffins are no different. With more fresh summer zucchini squash than I know what to do with, it would be a shame not to make a double batch and freeze some for later.
To freeze, allow muffins to cool completely and then place in a ziploc freezer bag or another airtight container and freeze for up to 4 months. Thaw in the fridge and enjoy!
Yes, totally. This makes a delicious banana bread that is ready to slice and enjoy. Because the size is larger, the cook time will be much longer than for muffins, around double the time. I would start checking at around 45-50 minutes, but it can take up to an hour to cook. Check doneness using a toothpick. When the toothpick can be inserted and comes out clean, the bread is ready to enjoy.
Make sure you grease your loaf pan well, to avoid sticking!
Yes, they can. I would use a gluten free flour that you trust. My favorite is Bob's Red Mill 1 to 1 Baking flour.
This is an easy swap. Replace the melted butter with the equal amount of melted coconut oil or another mild oil. The rise on the muffins may be slightly different, but the overall texture and taste will not be affected too much, especially since the amount used is so small.
more recipes using bananas
- no bake banana split cake
- chocolatey peanut butter banana bites
- blackberry strawberry banana smoothie
- classic banana bread
Zucchini Banana Chocolate Chip Muffins
- 1 ¾ cup all purpose flour
- ½ cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. salt
- ¼ cup melted butter
- 1 tbsp. vanilla
- 1 medium zucchini grated
- 3 ripe bananas mashed
- 2 eggs
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl add bananas and mash with a fork.
- Add grated zucchini, eggs, vanilla, and melted butter.
- In a separate bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to combine.
- Gently fold the dry ingredients into the wet ones in stages until combine. Be careful not to over mix.
- Add chocolate chips and mix until incorporated.
- Transfer batter to lined cupcake tray, filling each cup about ¾ of the way full.
- Bake muffins for 25-30 minutes, or until tops are brown and a toothpick comes out clean.