Banana Zucchini Chocolate Chip Muffins
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.
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.
The muffins taste like banana bread. Perfect for all you sneaky chefs.
The one-bowl, no-mixer muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with 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.
I love baking with coconut oil in muffins, cakes, bread, cookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face cleanser, nutritional yeast, and mini chocolate chips.
Between the softening powers of coconut oil, the creamy bananas that add tenderness, and the moisture-enhancing powers of zucchini, these are some of the softest and moistest muffins ever.
They continue to get softer as the days pass, and the flavors marry together and tasted better the second day.
You’ll never complain about eating your vegetables after these muffins.
Or hear anyone else complaining.
Banana Zucchini Chocolate Chip Muffins (vegan)
Baking with zucchini keeps everything so soft, moist, and you can’t taste it. The muffins taste like banana bread. The one-bowl, no-mixer muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil. It adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if you’d like. Between the softening powers of coconut oil, the creamy bananas that add tenderness, and the moisture-enhancing powers of zucchini, these are some of the softest and moistest muffins. They continue to get softer as the days pass, and the flavors marry together and tasted better the second day. You’ll never complain about eating your vegetables after these muffins.
3/4 cup granulated sugar
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 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 1/4 cups shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)
1 1/2 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)
- 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. 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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