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Zucchini Banana Muffins with Chocolate Chips and a hint of cinnamon are moist, delicious muffins with plenty of chocolate morsels. This easy muffin recipe is a tasty way to use up zucchini.
Easy Banana Zucchini Muffins
If you’re looking for an easy and delicious zucchini muffin recipe, these banana zucchini muffins are for you. If banana bread and zucchini bread had a baby, these muffins would be the result! They’re loaded with chocolate chips and made in just one bowl for easy clean-up! Perfect for a quick breakfast or snack!
It’s zucchini season, and although we don’t have a garden, the Hubs stopped at the store the other day and brought an entire bag of the little green guys home. And yes, they were on sale!
Now, I really love grilled zucchini, zucchini boats and chicken with zucchini, but since we had so much to work with, I thought I would make something a little different. So, I baked up a batch of Zucchini Banana Muffins with Chocolate Chips. I first made these about 10 years ago, and let me tell you, they are some of the best muffins I’ve ever made!
Ingredients
This is a quick overview of the ingredients. Full amounts are in the printable recipe card below.
- Zucchini
- Ripe Bananas
- Large eggs
- Butter — you can sub oil or applesauce. I use salted butter, but unsalted butter also works
- Vanilla extract — for flavor
- Milk
- Ground cinnamon — optional, but adds flavor
- All purpose flour
- Baking soda — a leavening agent
- Baking powder — works with soda to make light, fluffy muffins
- Salt
- Sugar — for sweetness
- Chocolate chips — I use semi sweet chocolate, but use your favorite here
How to Make Zucchini Banana Muffins in One Bowl
So basically, I added some shredded zucchini to my go-to banana muffin recipe. And chocolate — lots of it. And extra cinnamon too.
First, you grate the zucchini and squeeze out extra liquid. You should have 1 1/2 to 2 cups of grated zucchini. Next, mash the banana, and set aside.
Add your dry ingredients to a large mixing bowl. Mix the ingredients together.
Then, add the zucchini, mashed banana and the other ingredients. You can beat the eggs in the same bowl and mix everything together.
Stir in the chocolate morsels last. I use about 1 1/2 cups, but you can use a little less or a little more if you want.
Then, lightly grease your muffin tin, and scoop the muffin batter into the muffin pan. Fill them almost to the top for nice, large muffins!
When the zucchini muffins were baking, the entire house was filled with the wonderful aroma of chocolate and cinnamon.
My teen Sleeping Beauty even came down for breakfast, which is something she normally avoids. I should also mention that she absolutely despises summer squash.
I even caught her trying to hide some grilled zucchini under her plate the other day when she thought I wasn’t looking.
But our resident zucchini hater gave these muffins her stamp of approval. And so did the rest of the gang!
Recipe Tip
Be sure to squeeze out extra liquid from the zucchini and discard before adding to batter. Otherwise, the batter will be too runny.
You can place a paper towel under the muffins when storing to absorb extra moisture.
How to Store Zucchini Banana Chocolate Chip Muffins
Keep the muffins in an airtight container at room temperature. They stay fresh for 4-5 days. You can freeze the muffins for up to 3 months in a freezer-safe container.
Zucchini Banana Muffins with Chocolate Chips
Ingredients
- 1 ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 tablespoon ground cinnamon
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- 2 small ripe bananas mashed
- 2 small zucchini grated, about 2 cups
- 2 beaten eggs
- 2 tablespoons milk
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉
- Mash the bananas and grate the zucchini, squeezing out extra liquid, and set aside.
- In a medium bowl, add the flour, sugar, soda, baking powder, salt and cinnamon, and stir.
- Add the butter, milk, eggs, extract, bananas and zucchini, and mix well.
- Stir in chocolate chips
- Spoon batter into a lightly greased muffin pan. I filled all 12 cups to the brim, and this produced some nice monster muffins.
- Add extra chips to the tops of the muffins, if you like, and bake for about 20 to 25 minutes, or until tops are firm and a toothpick comes out clean from the center of the muffins.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have been using this recipe for a few years now! It’s the best. Definitely my go to for muffins! Thank you for sharing!😘
I’m so glad you like the muffins, Aileen. Thank you!
Hi! I’ve made these so many times now, they’re so yummy!
Mine always come out of the oven puffy but then they deflate into delicious but sad-looking sunken muffins. Any ideas why? I maybe use too much zucchini, or maybe because I used soppy from-frozen brown bananas? Maybe I need a longer cooking time? I want monster muffins!
Thanks for the recipe!
I hate it when that happens! It could be that the baking powder or soda is no longer fresh. You could also try baking at a higher temperature for a shorter time and see if this helps. Let me know how it goes. 🙂
This might be way off anybody’s need but I added green food coloring and made a cream cheese icing with green food coloring and called these Grinch muffins. It was easier to get my child to eat them when they were presented this way. They turned out perfect!
What a brilliant idea! Thanks for sharing that with us. 🙂
Just out of the oven and they look (and smell) sensational! Thanks for the recipe!!
You’re very welcome, Michelle! Hope you like them.
How many cups zucchini in this recipe. I don’t know what a medium zucchini is
It’s about 1 1/2 cups of grated zucchini.
Thank-you! We grow monster zucchini, so a “medium” zucchini is a subjective measure lol
That makes sense. We only get the same size in the stores around here. 🙂
Lovely muffins! By the way to “mom”, I have a son with egg allergies. You can replace the egg for 1 tbsp of vinegar. This helps with the rising. It works for me every time.
Can you make these without the eggs?
I haven’t tried it, but you probably could. Let me know how it turns out! 🙂
Can’t wait to try these for my son!
I've never frozen these particular ones, but generally, I wrap muffins in plastic wrap and foil before freezing and let them defrost over night when we want to use them. I also heat them in the oven on a low setting right before serving. 🙂
Thanks so much for taking the time to vist, Miz Helen! 🙂