Easy Banana Zucchini Chocolate Chip Muffins combine ripe bananas and fresh zucchini into moist, lightly sweet muffins that work well for breakfast, snacks, or packed lunches.
*Updated post with new photos and an improved layout for a better user experience. This is the original recipe.
My kids think the best part of zucchini season is the baked goods it inspires. These muffins are essentially banana bread muffins with zucchini folded in—you won’t notice the vegetable, but it adds moisture and nutrition.
This version stands out because it uses whole-grain flour, mashed bananas for natural sweetness, and less added sugar. And yes, the chocolate chips are optional but highly recommended for a family-friendly treat.
[feast_advanced_jump_to]
Why You’ll Love This Recipe
- Easy — No need to squeeze moisture from freshly grated zucchini, and everything mixes in one bowl for minimal cleanup.
- Simple ingredients — Ripe bananas, fresh zucchini, flours, milk, oil, an egg, leavening, a touch of sugar, and chocolate chips.
- Kid-approved — Muffins with chocolate chips are usually a hit, and this recipe keeps added sugar moderate.
- Higher in fiber — Made with whole-grain flour, banana, and zucchini for more fiber than typical quick muffins.
Dietitian Tips
Tip 1 Muffins are an easy way to include whole grains, fruit, and vegetables into busy mornings.
Tip 2 These muffins are not high in protein, so serve with a glass of milk, yogurt, or a baked egg for a more balanced snack or breakfast.
Ingredient Notes
Key ingredient notes:
- Zucchini — Adds moisture, fiber, vitamins, and minerals without a strong vegetable flavor.
- Bananas — Use overripe bananas for natural sweetness and extra moisture.
- Flour — White whole wheat (golden wheat) and oat flour create a tender texture and more fiber. All-purpose flour can be substituted if needed.
- Chocolate chips — Semi-sweet or dark chocolate chips work well; reserve a few to press on top before baking for a pretty finish.
How to Make Banana Zucchini Chocolate Chip Muffins
Overview of the process—see the recipe card below for exact amounts and full instructions:
- Mash ripe bananas in a large bowl, then add grated zucchini and stir to combine.
- Add the liquid ingredients, then the dry ingredients (except chocolate chips). Mix just until combined, then fold in the chocolate chips.
- Divide batter among 12 muffin cups lined or greased.
- Bake in a preheated oven until a toothpick inserted in the center comes out clean.
Helpful Tips
- Do not overmix; a slightly lumpy batter yields tender muffins.
- The recipe uses a moderate amount of chocolate chips to keep sweetness balanced.
- Mash bananas with a fork or a handheld masher.
- Grate zucchini like cheese with a box grater, food processor, or mandolin; trim ends and wash first.
- Freshly grated zucchini does not need to be squeezed dry—add it as-is.
- Store cooled muffins in an airtight container at room temperature for up to three days; refrigerate or freeze extras.
- For mini muffins, reduce the baking time accordingly.
Questions You May Have
It should work with a 1:1 gluten-free flour blend in place of the flours, though this hasn’t been tested here.
You can make oat flour by blending rolled oats until fine. Oat flour helps soften the crumb; using only whole wheat flour may produce a denser muffin.
Substitute milk with a dairy-free milk alternative or water; texture will vary slightly but the muffins should still turn out well.
Yes. Pour the batter into a loaf pan, lower the oven to 325°F, and bake for about one hour or until a toothpick comes out clean.
Related Recipes
- Carrot Muffins with Banana and Raisins
- Banana Blackberry Muffins
- Banana Cocoa Cookies
- Dairy-Free Banana Bread
- Banana Milkshake
More Snack Recipes
-
Quick Tuna and Chickpea Salad (High-Protein Lunch)
-
Easy Peanut Butter Protein Bars
-
The Best Protein Bars for Adults & Kids (RD-Approved)
-
Why is Protein Important?
Did you love these muffins? Please leave a ⭐⭐⭐⭐⭐ rating and a comment to let me know.
Follow on Instagram @carrots.and.cookies for more recipes and nutrition tips.
📖 Recipe
Zucchini Banana Chocolate Chip Muffins
Kristi
Pin Recipe
Equipment
-
Muffin pan (12-cup)
-
Box grater or food processor to grate zucchini
-
Fork or handheld masher to mash bananas
Ingredients
- 2 small over-ripe bananas
- 1 cup zucchini, grated
- 1 cup white whole wheat flour (golden wheat)
- ¾ cup oat flour
- ¾ cup milk (use skim or your preferred milk)
- ¼ cup olive oil (extra virgin)
- 1 egg
- 1 teaspoon baking powder (aluminum-free)
- 1 teaspoon baking soda
- ⅓ cup sugar
- ¼ cup chocolate chips (semi-sweet or dark)
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- Place bananas in a large bowl and mash until mostly smooth.
- Add grated zucchini to the bananas and mix to combine.
- Add the liquid ingredients (milk, oil, and egg) and then add the dry ingredients (flours, baking powder, baking soda, sugar, and salt). Stir just until the dry ingredients are incorporated—do not overmix.
- Fold in chocolate chips gently. Reserve a few chips to press on top if desired.
- Divide batter evenly among 12 muffin cups lined or greased.
- Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before storing.
Notes
- Do not overmix—the batter should remain slightly lumpy for a tender crumb.
- Mash bananas with a fork or masher for best texture.
- Grate zucchini like you would cheese; wash and trim both ends first.
- Freshly grated zucchini does not need to be squeezed; add it directly to the batter.
- Cool muffins completely before storing in an airtight container at room temperature.
- Refrigerate or freeze muffins you won’t eat within 2–3 days, as whole-grain muffins may not stay fresh as long as those made with all-purpose flour.
Nutrition
Calories: 177 kcal
Carbohydrates: 25 g
Protein: 4 g
Fat: 7 g
Fiber: 2 g
Sugar: 10 g