Go Back
–+ servings

Zucchini Banana Chocolate Chip Muffins

These moist and fudgy zucchini banana chocolate chip muffins are a delicious way to sneak veggies into a sweet treat, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 15
Course: Breakfast, Dessert, Quick Breads & Muffins
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 medium ripe bananas, mashed
  • 2 cups grated zucchini, squeezed dry from about 2 medium zucchini
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Mix-ins
  • 1 1/2 cups semi-sweet chocolate chips, divided

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners, and lightly spray the tops of the pan with nonstick spray to prevent sticking.
  2. In a large bowl, whisk together the mashed bananas, grated zucchini, eggs, applesauce, and vanilla extract until well combined.
  3. Add the flour, brown sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl. Stir gently until just combined, being careful not to overmix.
  4. Fold in 1 cup of the chocolate chips until evenly distributed throughout the batter.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining 1/2 cup of chocolate chips on top of the batter.
  6. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 245kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 180mgFiber: 3gSugar: 28g

Notes

For extra moisture, you can add 1/4 cup of Greek yogurt to the wet ingredients. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To make ahead, prepare the batter and refrigerate for up to 24 hours before baking. Avoid overmixing the batter to keep muffins tender. Serve warm with a pat of butter or a drizzle of honey for extra indulgence.

Tried this recipe?

Let us know how it was!