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.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

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.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

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 muffinscakesbreadcookies 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 probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

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.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

You’ll never complain about eating your vegetables after these muffins.

Or hear anyone else complaining.

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

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.

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Ingredients:

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)

Directions:

  1. 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).
  2. To a large bowl, add the first 6 ingredients, through cinnamon, and whisk to combine.
  3. Add the bananas and whisk to combine.
  4. 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.
  5. Add the flour, baking powder, optional salt and stir until just combined; don’t overmix.
  6. 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.
  7. Sprinkle the top of each muffin generously with mini chocolate chips, about 1 teaspoon each.
  8. 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.
Only Eats

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123 comments on “Banana Zucchini Chocolate Chip Muffins”

  1. Baking with zucchini is definitely the best! I love that these also have chocolate in them! These look like the perfect breakfast :) Pinned!

  2. I love hiding my veggies with chocolate :) Pinning!: )

  3. I’d be tempted to add green food dye just to watch people’s eyes bugger out! GREG

  4. Baking with zucchini is practically a summer requirement! It is so fun and always so delicious. It adds moisture and texture, both key to good breads and muffins. Love the banana and zucchini combo! Pinned!

  5. Wow Averie these look great!! I love the mini choc chips :)

  6. What a fabulous treat to snack on!

  7. Adding these to my must-try soon list! So delicious!

  8. Dessertized vegetables are The best vegetables. Forks down. These muffins look fabulous!!

  9. Excellent, I love the flavor combinations you chose.

  10. These are soo good, Averie! I subbed the coconut oil with applesauce and they’re still extremely moist and flavorful. I do find them a bit too sweet personally, but I’m not surprised because I usually have to reduce the sugar in recipes. I didn’t this time since I already subbed the applesauce and didn’t want to go messing around with the recipe too much. I’ll definitely be making them again though and experiment with reducing the sugar. Thanks for the recipe :) Oh, I also topped them with fresh blueberries instead of chocolate chips. Mmmm…

    • Glad you enjoyed them and were able to get away with applesauce rather than oil and they still worked. That could have been what made them taste sweeter because applesauce is sweeter than coconut oil (which isn’t sweet at all) so that could have been it. Or you had a riper banana than mine and it was sweeter but reduce the sugar if you think that would be better. Glad you loved them!

  11. These look great! Moist muffins are a total must. And they are so healthy too?! I also had zucchini to my pancakes sometimes – they are such a great ‘filler-outer’ and they are great leave so much more room for decadent toppings/dressings. I think I would double the chocolate chips though hehe.

    By the way, how come all of these weird pop up windows come up on your site?! They are those suspicious kind flashing ads that don’t go away! (or advertise anything in particular?!)

    I can’t wait to try these…

    • Oh wow I am sorry to hear you are seeing pop-ups, that’s not supposed to happen! I will bring it to the attention of my ad networks and hopefully get that taken care of asap!

  12. I love baking with zucchini and these muffins are just perfection Averie! Pinned!

  13. Made these yesterday and kids enjoyed the. My kids love zucchini and are not fond of banana, so I just said they were zucchini muffins. Go figure. I put chips throughout and reduced sugar by 1/4 cup and forgot oil accidentally! Love your suite tots, too.

  14. Yum! These pictures make these muffins pop! Love the healthy alternative here. Haha
    julieblanner.com

  15. I made one loaf and one mini loaf. No substitutions but I did add an extra banana (that was beyond ready to go) and no chocolate chips (didn’t have any otherwise definitely would have) and I think I would cut the sugar down a little next time. Super moist and delicious!

    • Super ripe bananas are usually very sweet comparatively so that’s probably why it was on the sweeter side – you used an extra banana, and a super ripe one at that. Glad you loved it and I totally agree that one loaf + one mini loaf is EASIER! If I wasn’t blogging about it, I’d have just made loaves but people tend to want muffin recipes :)

  16. I love sneaking veggies in where I can! ;) Love these delicious little muffins!

  17. 2292929852
    just konning!!!!!

  18. These are gorgeous Averie and of course, I LOVE that they are vegan!!! Zucchini is my favorite alltime veggie. I have only used it once in dessert, I created a raw, no-bake “Nutella” Zucchini Cream Pie Bars and absolutely none of my taste testers had a clue there was zucchini in them….I love fooling people, hahaa! :)

    • I love playing sneaky chef, too :) I mean it’s amazing I even ASKED my family, do you detect zucchini and they said no. The only thing obvi are the green flecks, but if you eat with your eyes closed (And I made them for taste-testing purposes) they all said no!

  19. SO good! Thanks for the delicious recipe. Also love making your oatmeal raisin cookies!!

  20. Made these last night, just had one for breakfast..perfect!

  21. Hi, I’m just wondering how many calories are in each zucchini banana chocolate chip muffin?! Look great! Thank you!

  22. These look amazing! This would be my first time baking with zucchini, so I was just wondering if you cook the zucchini first and how you shred it — Food processor or just with a fork? I am the queen of Pinterest fails, so I figured I’d suck it up and ask the dumb question! :) thanks in advance!

    • You don’t cook it first and it’s not necessary to dirty a food proc and actually you don’t get as good of results as with an old-fashioned grater like you’d use to grate cheese. You can zip through a zucchini in 30 seconds. They shred very easily & quickly! Enjoy!

  23. I just made these and blogged about it last night! (http://burn-bright.com/2014/09/01/banana-zucchini-chocolate-chip-muffins/)

    They are ooey gooey and delicious! I was wondering – Do you think adding oatmeal to this recipe would be too much? Or almond flour? Or halving the sugar that’s called for? I want to see if I can kick up the nutrition factor even more for the next batch I make (because there definitely will be another batch).

    Thanks! :)
    Vanessa

    • Sugar, that’s personal preference and the riper the banana, the more natural sugar/sweetness it will have.

      I think you’d be better off doing a handful of oats than using almond flour (it’s made from nuts and so dense and heavy and these muffins with the banana/zuke are already dense enough).

  24. These muffins are amazing! I am always disappointed in recipes (and end up changing the ingredients/measurements) but NOT this recipe. It is wonderful as is! Thanks for sharing!

    • Glad you were able to enjoy it, un-tweaked. I’m the worst changer and tweaker of recipes too, and I know how hard it is to just leave something alone, and glad you were okay just letting this one be!

  25. I had some overripe bananas and some aging zucchini, so I’m happy to have found this recipe! I just popped the muffins in the oven (with a half cup of chopped walnuts added and the chocolate chips mixed in.) We’ll see how they turn out. I suspect my toddler will be excited when she wakes up from her nap and these are waiting .

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