Go Back
chocolate chip zucchini banana muffins

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
Cook Time 30 minutes
Total Time 45 minutes
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.