Zucchini Banana Muffins with Chocolate Chips are loaded with zucchini, bananas and lots of chocolate. They’re super easy to make and perfect for breakfast!
Hi friends! ‘Tis the season for zucchini consumption, 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, 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, and let me tell you, they were the best!
Some of you might notice that I’ve been on a banana muffin kick lately. I think I’ve shared around five different banana muffin recipes in the last few months, and in fact, I wasn’t planning on talking about bananas any more. I didn’t want to drive y’all bananas — ha, ha.
But, we had a couple of very ripe bananas to use up, so it seemed natural to include them in the recipe.
So basically, I added some shredded zucchini to my go-to banana muffin recipe. And chocolate — lots of it. And extra cinnamon too. So this is slightly different from my other recipes, but it’s way better!
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!
How to Make Zucchini Banana Muffins with Chocolate Chips
Zucchini Banana Muffins with Chocolate Chips
Ingredients
- 1 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- 2 medium zucchini grated
- 2 beaten eggs
- 2 tablespoons milk
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Directions
- Preheat oven to 350 degrees.
- Mash the bananas and grate the zucchini, 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.
- The batter may still have some lumps, but don't over mix.
- Stir in the chocolate chips, and spoon batter into a 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 25 minutes, or until tops are firm and a toothpick comes out clean from the center of the muffins.
Nutrition
With school coming up soon, I’ll probably be baking these zucchini banana muffins on the weekends so that the kids can enjoy them for an easy breakfast before class. It’s so nice to be able to grab a muffin on busy mornings.
I’ve also got a wonderful zucchini bread recipe that was shared by a former neighbor, and I can’t wait to share it with you!
Thanks for visiting!
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Miss Steph says
These sound fabulous! I'm going to have to add the ingredients to my grocery list. I think my pre-schooler might even be able to help me with these! Thanks for sharing your recipe!
Joanna @ Everyday Made Fresh says
I've never actually cooked with zucchini in a sweet way before, but I see recipes all the time, so it's gotta be good right?! Your muffins look perfect!
Dee M says
Thanks, Steph! My kids love helping out in the kitchen. 🙂
Dee M says
Thanks! You honestly don't really taste the zucchini at all when you bake it. That's why my zucchini hater loves these muffins. 😉
Sincerely Jean says
Hello, we are visiting from http://www.sincerelyjean.com and saw your post on the Whimsy Wednesday link party! We think your muffins look delicious!
Dee M says
Thank you so very much! That made my day! 🙂
Tara Siudy (little miss dexterous) says
Wow! These look amazing! Pinning and sharing!
Miz Helen says
Your Muffins look fabulous! Hope you are having a fantastic day and we are so excited that you shared your post with Full Plate Thursday.
Thanks so much and Come Back Soon!
Miz Helen
Dee M says
Thanks so much, Tara! I appreciate it. 🙂
Andrea Diuguid says
I'd love to bake these w zucchini from my garden but save them for back-to-school mornings in a few weeks. Can I freeze them? And, if so, what's the best way to prepare them on school mornings?
Dee M says
Thanks so much for taking the time to vist, Miz Helen! 🙂
Dee M says
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. 🙂
Jordyn galan says
Can’t wait to try these for my son!
Mom says
Can you make these without the eggs?
Dee says
I haven’t tried it, but you probably could. Let me know how it turns out! 🙂
Beth says
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.
Barb says
How many cups zucchini in this recipe. I don’t know what a medium zucchini is
Dee says
It’s about 1 1/2 cups of grated zucchini.
Michelle says
Thank-you! We grow monster zucchini, so a “medium” zucchini is a subjective measure lol
Dee says
That makes sense. We only get the same size in the stores around here. 🙂
Michelle says
Just out of the oven and they look (and smell) sensational! Thanks for the recipe!!
Dee says
You’re very welcome, Michelle! Hope you like them.
Ally says
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!
Dee says
What a brilliant idea! Thanks for sharing that with us. 🙂
Lisa N says
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!
Dee says
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. 🙂