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.
Table of Contents
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:
Peanut Butter Banana Muffins — Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite!! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!!
Chocolate Banana Muffins — These chocolate banana muffins are moist and soft in the middle, with a slight chewiness around the edges of the muffin top. The best breakfast treat EVER!
Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
Triple Chocolate Zucchini Muffins — These muffins are incredibly chocolatey without being too sweet. They’re studded with mini chocolate chips and packed with grated zucchini. Warning: these are addicting!
Banana Chocolate Chip Streusel Muffins — Banana muffins that could pass for dessert, that are studded with chocolate chips, and that are topped with streusel make me very happy to eat ‘breakfast’.
These muffins look so good, love the mini chip topping!
I love the moisture of zucchini breads (muffins) and they always tend to turn flawless on me! I’m curious to try this recipe with coconut oil, since I always use vegetable or olive oil, and yes, I never peel my zucchini just like you Averie :)
I love baking with coconut oil and rarely bake with regular anymore!
I don’t know why I never bake with zucchini since everyone raves about it. I’ll have to try it with these muffins for sure! Love that this recipe is one-bowl and doesn’t have any butter or eggs! Amazing. :)
Thanks, Beth, and I think you’ll love the results you get with zucchini!
I love how you used zucchini in this recipe! I’m a big zucchini fan and like how there are so many different ways you can use it in a dessert recipe. These muffins look amazing!
Perfect timing with gardens being zucchini-growing machines right now. And the chocolate chips being placed just so on top of these muffins – LOVE. You make sure that you get a chip in every bite that way. Because that’s the idea here, isn’t it?
I wish you and your garden were closer because I think I’m the only person who has to buy their zuke. No garden and no local friends’ with ‘an abundance’ so….I buy. And yes, chocolate in every bite :) ALWAYS
Definitely a great way to get some veggies for breakfast and snacking :) Looks delicious. Ever since I started baking with coconut oil in banana bread, I haven’t looked back!
Ever since I started baking with coconut oil in banana bread, I haven’t looked back! = ME TOO!
Zucchini is in full force right now and I love baking with it! These muffins look delicious–all my favorite ingredients and so convenient when the egg carton is empty. I like the little green flecks–reminds me I’m getting some extra veggies in!
Convenient when the egg carton is empty, love that and so true!
Love baking with zucchini! Great idea to combine it with banana too- fruit and veggies in one sweet little muffin? Pretty genius!
Fruit and veggies in one, you’re so right :)
I am totally missing out because I’ve never baked with zuchini! Can you believe it? I’ve always wanted to try and now that I have this delicious recipe (with bananas AND chocolate!), I think I have just the motivation that I need. These look delicious!
Ok you HAVE to! :)
Another great way to use up my abundance of zucchini. Thanks.
Pinning.
Have a great week Averie!
Thanks for pinning and good luck with your abundance :)
I was just coming to your site to find a zucchini bread recipe and I cracked up when the muffins appeared these will be perfect. I may have to make that pudding cake as well…I have so many zucchini!!!
NO WAY! What are the odds?! I’ve had this recipe saved for awhile because I just posted savory zuke last week but figured what the heck, I’ll post another one, at least it’s sweet! If you try these or that cake, LMK!
One bowl, no butter, no eggs? Love it. These looks delicious!
Amen, yes!
I love zucchini in baked goods–the fact that it’s a veggie is just icing on the cake … or, in this case, chocolate chips on the muffin!
Glad you’re a fan of it too!
Love all of those ingredients!! And these look so pretty with the mini chips!
Thanks for noticing those. They were the death of me. LOL They kept melting together and weren’t looking so pretty for the camera but I was like whatever, I’m posting these even if they’re a little melty!
Awesome! I made made (and enjoyed immensely) some of your muffins before, so I’m sure these will not disappoint!
Thanks for trying some of my other muffin recipes and glad you liked them!
I love baking with zucchini! You’re right–it totally makes baked goods so moist. And while my kids do eat lots of vegetables, zucchini is one they don’t care for. Unless, of course, it’s in the form of a muffin. :) And sprinkle some chocolate chips on top? They’d be pretty happy campers!
This is the perfect sneaky chef recipe because you can’t taste it and you can work in some extra veggies :)