Zucchini Banana Chocolate Chip Muffins — These one-bowl, no-mixer banana zucchini chocolate chip muffins are light, fluffy, and studded with chocolate chips! No butter, no eggs, and they’re made with coconut oil instead of butter.
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Banana Zucchini Muffins … with Chocolate Chips!
If you’ve never baked with zucchini, you’ve been missing out. Everything stays so soft and moist. All thanks to a plant that you can’t taste!
These chocolate chip banana zucchini muffins taste like banana bread. Perfect for all you sneaky chefs!
The one-bowl, no-mixer zucchini chocolate chip muffins are accidentally vegan and on the healthier side. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil.
You’ll never complain about eating your vegetables after these muffins. Or hear anyone else complaining.
Want to Make Zucchini Bread Instead?
If you love these chocolate chip zucchini muffins, make my classic zucchini bread next!
Ingredients in Zucchini Banana Chocolate Chip Muffins
To make these banana zucchini chocolate chip muffins, you’ll need:
- Granulated sugar
- Coconut oil
- Light brown sugar
- Unsweetened vanilla almond milk
- Vanilla extract
- Cinnamon
- Mashed bananas
- Shredded zucchini
- All-purpose flour
- Baking powder
- Salt
- Mini semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Banana Zucchini Chocolate Chip Muffins
These muffins are a mashup of classic banana and zucchini muffins — if you’ve made either before, then you can definitely handle this simple recipe!
Here’s a look at how the muffins are made:
- Stir together the sugars, melted coconut oil, cinnamon, vanilla, and almond milk.
- Then, stir in the mashed banana and shredded zucchini.
- Add the dry ingredients, then divide the batter between 11 greased muffin cups.
- These banana zucchini chocolate chip muffins need to bake until set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter.
Tips for Making Banana Zucchini Chocolate Chip Muffins
Coconut oil: I used coconut oil rather than butter because oil keeps things softer, springier, and moister long-term. It adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
Measuring zucchini: Before adding the zucchini to the muffin batter, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. You should wind up with about 3/4 cup compacted shredded zucchini.
Bake time: Depending on how moist your shredded zucchini and mashed banana are, your muffins may need to bake for more or less time than the recipe calls for. Watch the oven, not the clock when making these banana zucchini chocolate chip muffins.
Recipe FAQs
I’m sure you could! You’d likely wind up being able to bake 12 muffins that way rather than 11. You could add chocolate chips to the batter, chopped nuts, or dried fruit.
No, it’s not necessary to peel the zucchini before shredding and using in the muffin batter. The skin is very soft and you can’t taste it whatsoever!
Nope! You can’t taste it and the only thing that gives it away are the faint green flecks. If you peeled the zucchini, you’d never know it was there. Even though they could see it, my family said they couldn’t taste it, nor could I.
For sure! They continue to get softer as the days pass, and the flavors marry together and tasted better the second day, in my opinion.
These chocolate chip banana zucchini muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.
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Banana Zucchini Chocolate Chip Muffins
Ingredients
- ¾ cup granulated sugar
- ⅓ cup coconut oil, melted (vegetable or canola oil may be substituted)
- ¼ cup light brown sugar, packed
- 2 tablespoons unsweetened vanilla almond milk, coconut, soy, rice, cow’s milk may be substituted
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup ripe mashed bananas, about 2 small/medium bananas
- 1 ¼ cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- about 11 teaspoons mini semi-sweet chocolate chips divided, about 1 teaspoon for each muffin (regular-sized chips may be substituted)
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins).
- To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine.
- Add the bananas and whisk to combine.
- Before adding the zucchini, put it in a paper towel and squeeze tightly for about 10 seconds to remove some moisture. After squeezing, you should have about 3/4 cup of compacted shreds.
- Add zucchini to bowl and stir to incorporate.
- Add the flour, baking powder, optional salt and stir until just combined; don’t overmix.
- Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pan, noting that the recipe yields 11 muffins. If I try to make 12 given my muffin pan, the muffins are too skimpy but pans vary. Each cavity should be filled to about 3/4 full, but not exceeding or batter could overflow.
- Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each.
- Bake at 400F for 10 minutes, reduce oven temp to 350F and bake for 8 minutes, or until muffins are set, domed, golden, and a toothpick comes out clean or with a few moist crumbs, but no batter.
- Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle. It’s normal for muffin tops to be flatten as they cool.
Notes
- Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Muffin Recipes:
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great
Averie, thank you so much for specifying whether the zucchini is loose or packed when measuring–too many recipes leave out that detail!
I have a further question on the zucchini measurement, though: do you grate the zucchini on the large or small holes?
So yummy! I did add an egg, because I like the added protein and we aren’t vegan. I reduced the sugar by about 1/3 cup and did not add any chocolate chips. They were so good! Will definitely plan on making them again!
Thanks for the 5 star review and I am these were so good that you’ll make them again!
Hi Averie who cooks. I’m glad I’ve found your site too!! Have to agree with everyone else. These muffins are extremely yummy! I third-ed (is that a word?) the overall sugar content, so both granulated and brown sugar, and did not add the chocolate chips; yes, I’m a mean mamma. They were still incredibly sweet and delicious thanks to very ripe bananas and a fantastic recipe. An excellent find – have pinned so I can’t do it again (I am almost willing my bananas to go squidgy)! Am now off to explore the rest of your site, the zucchini-tots are looking good, for more fab finds. YOU GO GIRL!
Thanks for the 5 star review and glad you love the muffins!