Best Chocolate Chip Zucchini Banana Muffins

Here are my chocolate chip zucchini banana muffins, packed with shredded zucchini, mashed bananas, warm spices like cinnamon and nutmeg, and plenty of chocolate chips throughout.

These muffins are perfect for using up those extra zucchinis from the garden and any overripe bananas sitting on your counter. My kids have no idea there are vegetables hidden inside, and they disappear within a day or two at our house.

What Kind of Zucchini Should I Use?

For these muffins, you’ll want to use a medium-sized zucchini that’s about 6-8 inches long. Smaller zucchinis tend to be more tender and have fewer seeds, which means they’ll blend better into your batter without adding extra moisture or a bitter taste. If you only have a large zucchini on hand, it’ll still work fine – just make sure to squeeze out some of the excess moisture after grating it so your muffins don’t end up too wet. There’s no need to peel the zucchini either, since the skin is thin and will practically disappear once baked, plus it adds a little extra nutrition and those pretty green flecks throughout your muffins.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• All purpose flour: You can use whole wheat flour for a healthier twist, but swap only half the amount (about ¾ cup whole wheat and 1 cup all purpose) since whole wheat can make muffins dense. For a gluten-free version, use a 1-to-1 gluten-free baking flour.
• Sugar: Honey or maple syrup work well here – use about ⅓ cup and reduce the melted butter by 1 tablespoon to balance the moisture. Brown sugar is also a great swap that adds a nice caramel flavor.
• Butter: Coconut oil or vegetable oil can replace the butter in equal amounts. If using oil, the muffins will be slightly more moist.
• Zucchini: Yellow squash works just as well as zucchini. Make sure to squeeze out excess moisture with a paper towel before adding it to the batter.
• Bananas: If you’re short on bananas, you can use applesauce (¾ cup) instead, though the banana flavor will be less noticeable.
• Chocolate chips: Try dark chocolate chips, white chocolate chips, or even chopped nuts like walnuts or pecans for a different flavor. You can also mix in dried fruit like raisins or cranberries.

Watch Out for These Mistakes While Baking

The biggest mistake when making these muffins is not squeezing out the excess moisture from your grated zucchini, which can lead to dense, wet muffins that take forever to bake through – just wrap the grated zucchini in a clean kitchen towel and give it a good squeeze over the sink.

Overmixing the batter once you combine the wet and dry ingredients is another common error that results in tough, rubbery muffins, so stir just until the flour disappears and you still see a few lumps.

To keep your chocolate chips from sinking to the bottom, toss them with a tablespoon of flour before folding them in, and make sure to check for doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs, not wet batter.

Finally, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack, as removing them too soon can cause them to fall apart.

What to Serve With Chocolate Chip Zucchini Banana Muffins?

These muffins are perfect for breakfast or an afternoon snack, and they’re great on their own or with a smear of butter while they’re still warm. I love pairing them with a hot cup of coffee or tea in the morning, or serving them alongside a fruit salad for a more complete breakfast. They also make a nice addition to a brunch spread with scrambled eggs and bacon, since the sweetness of the muffins balances out the savory dishes. For an extra treat, you can even warm them up and top with a dollop of Greek yogurt and a drizzle of honey.

Storage Instructions

Store: These muffins stay moist and delicious for up to 5 days at room temperature in an airtight container. The zucchini and banana keep them nice and tender, so they actually taste great even a few days later. I like to keep a few out on the counter for quick breakfast grab-and-go options.

Freeze: Chocolate chip zucchini banana muffins freeze really well for up to 3 months. Let them cool completely, then wrap each one individually in plastic wrap before putting them all in a freezer bag. This way you can pull out just one or two whenever you need them.

Thaw: Just leave a frozen muffin on the counter for about an hour and it’ll be ready to eat. If you’re in a hurry, microwave it for 20-30 seconds and it’ll taste like you just baked it. Sometimes I even eat them straight from the freezer as a cold treat on hot days!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 28-34 g
• Fat: 85-100 g
• Carbohydrates: 375-400 g

Ingredients

For the dry mix:

• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 3/4 tsp salt
• 1/4 tsp ground nutmeg

For the wet mix:

• 1/3 cup butter (I like Kerrygold unsalted butter for this)
• 1 tbsp vanilla extract
• 1 zucchini (shredded and squeezed dry to prevent sogginess)
• 3 bananas (mashed until smooth)
• 2 eggs

For the mix-ins:

• 1.25 cups chocolate chips (I prefer Ghirardelli semi-sweet chips)

Step 1: Prepare Your Mise en Place and Preheat

• 1 zucchini
• 3 bananas

Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners.

While the oven heats, shred your zucchini using the large holes of a box grater, then place it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this is crucial for preventing soggy muffins.

Mash the bananas in a large bowl until completely smooth with no lumps remaining.

Step 2: Combine Wet Ingredients

• mashed bananas from Step 1
• 1/3 cup butter
• 2 eggs
• 1 tbsp vanilla extract
• shredded zucchini from Step 1

To the bowl with mashed bananas, add the melted butter, eggs, and vanilla extract.

Whisk these ingredients together vigorously for about 1 minute until they’re well combined and slightly frothy—this aerates the batter and helps create a tender crumb.

Fold in the prepared squeezed zucchini until just incorporated, being careful not to over-mix.

Step 3: Mix Dry Ingredients

• 1.75 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 3/4 tsp salt
• 1/4 tsp ground nutmeg

In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.

Make sure to break up any clumps and distribute the leavening agents evenly throughout the flour—this ensures your muffins will rise uniformly.

I always sift these dry ingredients together when I have time, as it creates an even lighter, more tender texture.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 3
• wet ingredient mixture from Step 2

Create a well in the center of the dry ingredients and pour in the wet ingredient mixture from Step 2.

Using a spatula or wooden spoon, fold gently until just combined—the batter should look slightly lumpy and shaggy.

Overmixing develops gluten and creates tough, dense muffins, so stop as soon as you don’t see streaks of dry flour.

Step 5: Add Chocolate and Fill Muffin Cups

• batter from Step 4
• 1.25 cups chocolate chips

Gently fold the chocolate chips into the batter until evenly distributed.

Divide the batter among the prepared muffin cups, filling each about three-quarters full—this gives the muffins room to rise and creates a nice domed top.

I like using an ice cream scoop for even portions, which helps all the muffins bake at the same rate.

Step 6: Bake Until Golden and Set

Place the muffin tin in your preheated 350°F oven and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter).

The muffins should be golden brown on top.

Remove from the oven and let cool in the pan for about 5 minutes before turning out onto a wire rack to cool completely.

Best Chocolate Chip Zucchini Banana Muffins

Delicious Best Chocolate Chip Zucchini Banana Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Calories: 2400

Ingredients Method

Ingredients

  

For the dry mix:

• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 3/4 tsp salt
• 1/4 tsp ground nutmeg

For the wet mix:

• 1/3 cup butter (I like Kerrygold unsalted butter for this)
• 1 tbsp vanilla extract
• 1 zucchini (shredded and squeezed dry to prevent sogginess)
• 3 bananas (mashed until smooth)
• 2 eggs

For the mix-ins:

• 1.25 cups chocolate chips (I prefer Ghirardelli semi-sweet chips)

Method

 

1. Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners. While the oven heats, shred your zucchini using the large holes of a box grater, then place it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this is crucial for preventing soggy muffins. Mash the bananas in a large bowl until completely smooth with no lumps remaining.
2. To the bowl with mashed bananas, add the melted butter, eggs, and vanilla extract. Whisk these ingredients together vigorously for about 1 minute until they're well combined and slightly frothy—this aerates the batter and helps create a tender crumb. Fold in the prepared squeezed zucchini until just incorporated, being careful not to over-mix.
3. In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Make sure to break up any clumps and distribute the leavening agents evenly throughout the flour—this ensures your muffins will rise uniformly. I always sift these dry ingredients together when I have time, as it creates an even lighter, more tender texture.
4. Create a well in the center of the dry ingredients and pour in the wet ingredient mixture from Step 2. Using a spatula or wooden spoon, fold gently until just combined—the batter should look slightly lumpy and shaggy. Overmixing develops gluten and creates tough, dense muffins, so stop as soon as you don't see streaks of dry flour.
5. Gently fold the chocolate chips into the batter until evenly distributed. Divide the batter among the prepared muffin cups, filling each about three-quarters full—this gives the muffins room to rise and creates a nice domed top. I like using an ice cream scoop for even portions, which helps all the muffins bake at the same rate.
6. Place the muffin tin in your preheated 350°F oven and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter). The muffins should be golden brown on top. Remove from the oven and let cool in the pan for about 5 minutes before turning out onto a wire rack to cool completely.