These amazing Chocolate Zucchini Banana muffins are so delicious you'll forget you're getting your fruits and veggies in every delicious chocolatey bite.
There aren't many things in life I like better than chocolate, and my kiddos agree with me. That's why these sneaky Chocolate Zucchini Banana muffins are such a great recipe for our family!
Not only are they sweet enough that the kids think they're getting dessert, I love that they a packed with the sweetness of bananas and all the goodness of zucchini as well! Fruits, veggies, and chocolate all in one grab-on-the-go package!
If you grow zucchini or squash in your garden, be sure to read my post about how to hand pollinate squash to increase your harvest!
Why I love this recipe
These muffins are SO easy to make. Just like my favorite Banana Bread recipe, you can stir it all together by hand in one big bowl for easy cleanup! They are a great way to use over-ripe bananas and all that zucchini the summer garden brings.
Ingredients
- ripe bananas
- zucchini
- eggs
- applesauce
- vanilla extract
- flour
- brown sugar
- unsweetened cocoa
- baking soda
- baking powder
- cinnamon
- salt
- chocolate chips
Step by step
This recipe couldn't be easier!
- Mash the bananas.
- Peel and grate the zucchini. Press between paper towels to absorb excess moisture.
- Mix the bananas and zucchini with the other wet ingredients, then add the dry and mix until blended.
- Fold in chocolate chips.
- Pour into muffin tin and add extra chocolate chips on top.
- Bake 30 minutes and enjoy warm or cooled.
Tips for best results
- Use nice, ripe bananas to make sure you get the perfect amount of sweetness in your muffins
- Squeeze all excess moisture out of the zucchini so they don't bake up wet or soggy
- Don't overmix the batter to avoid dense muffins, mix until just blended
- Add a few extra chocolate chips to the top of the muffins for a prettier presentation (blogger tip!)
FAQs
Keep in an airtight container in the refrigerator up to 5 days. Freeze up to one month and thaw at room temperature. To thaw one muffin at a time I recommend wrapping them individually in plastic wrap before freezing.
You can use this recipe to make chocolate zucchini banana bread by simply extending the baking time. Bake until a toothpick inserted in the middle comes out clean.
I hope you enjoy these as much as my family does! Here are some other muffin and zucchini recipes I know you'll love!
If you try this recipe, please comment and rate it below!
Print
Chocolate Zucchini Banana Muffins
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 15 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
These amazing Chocolate Zucchini Banana muffins are so delicious you'll forget you're getting your fruits and veggies in every delicious chocolatey bite!
Ingredients
- 2 ripe bananas, mashed
- 2 medium zucchini, grated and pressed dry between paper towels (about 2 cups)
- 2 large eggs
- Ā½ cup applesauce
- 1 teaspoon vanilla extract
- 1 Ā½ cup all-purpose flour
- 1 cup light brown sugar, packed
- Ā½ cup unsweetened cocoa
- 1 teaspoon baking soda
- Ā½ teaspoon baking powder
- Ā½ teaspoon cinnamon
- Ā¼ teaspoon salt
- 1 Ā½ cups chocolate chips, divided
Instructions
Preheat oven to 350 degrees. Line a cupcake tin with baking cups.
In a large bowl combine banana, zucchini, eggs, applesauce, and vanilla. Stir well until combined. Add all remaining ingredients other than chocolate chips and stir until just blended. Fold in 1 cup of chocolate chips.
Spoon batter into prepared pan, filling cups Ā¾ of the way full. Top with remaining chocolateĀ chips. BakeĀ 30 minutes or until toothpick inserted in the middle comes out clean.
Keywords: chocolate, banana, zucchini, muffin, healthy, dessert
Connie says
It looks terrific! I wonder if I can replace the whole wheat flour with almond flour? What would be the difference in terms of texture?
Can't wait to try!
Vicki says
Rich chocolate flavor, moist, and absolutely delicious!
★★★★★
Jill says
Do you think I could make these in a mini-muffin pan? I can either use mini-muffin cups or pour the batter right in the pan since it's a no-stick pan. Would I have to adjust the recipe at all? This is for a baby shower/brunch for my daughter. Thanks!
Melissa Riker says
Mini muffins would cook faster but I'm not exactly sure how much so you'd have to keep a close eye on them.
Maria says
These were super easy and very moist and tasty.
Melissa Riker says
I'm so happy you enjoyed them!
Kelly Parry says
These turned out perfectly! Didn't have any chocolate drops/chips so chopped up some dark chocolate which melted and oozed out when we ate them warm! Lovely, fluffy and tasty, even my husband loved them even though he knew there was zukini in them!
★★★★★
Melissa Riker says
I'm so glad you enjoyed them Kelly!
Elsi says
These turned out terrific. I used whole wheat flour and left out the applesauce since I didn't have any in the house. It didn't seem to matter at all. Everyone loved them. We've been eating them for dessert beside a scoop of vanilla ice cream. Hubby says these are good enough to make a replay in a month or so.
Melissa Riker says
I'm so glad you enjoyed them, that is one of my favorite recipes too!
Jane says
Thanks for the recipe. It looks very nice and easy to make.
Elly from TheBabyCelebration.com says
Hey! Thank you so much for the recipe. I absolutely love it, especially that it's so easy and fast to cook. And healthy too. Awesome!
the saltean says
Such a unique recipe. Thanks for sharing.
Himalaya says
Thanks for sharing this recipe. It looks really nice and easy to make.
Melissa says
I hope you like it, thanks so much for stopping by! ~Melissa
Vera Stewart says
Iām happy to say itās an interesting post to read. I learned some new information from your article. Great job, keep it up!
Vera Stewart says
Your article is very useful. Itās really helpful and informative.
Kelly Mahan says
It's absolutely true, these zucchini muffins work like a charm and they are delicious!
★★★★★