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Chocolate Zucchini Banana Muffins

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These amazing Chocolate Zucchini Banana muffins are so delicious you’ll forget you’re getting your fruits and veggies in every delicious chocolatey bite.

chocolate zucchini banana muffin

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There aren’t many things in life I like better than chocolate, and my kiddos agree with me. That’s why sometimes instead of making these easy chocolate chip muffins, I’ll make 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!

chocolate zucchini muffins in blue silicone baking tray

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.


  • 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!

  1. Mash the bananas.
  2. Peel and grate the zucchini. Press between paper towels to absorb excess moisture.
  3. Mix the bananas and zucchini with the other wet ingredients, then add the dry and mix until blended.
  4. Fold in chocolate chips.
  5. Pour into muffin tin and add extra chocolate chips on top.
  6. Bake 30 minutes and enjoy warm or cooled.
close up of chocolate zucchini muffins in blue muffin pan

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!)


How do you store these muffins?

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.

Can I make this as a bread instead?

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!

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chocolate zucchini banana muffin

Chocolate Zucchini Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Melissa
  • Total Time: 35 minutes
  • Yield: 15 1x


These amazing Chocolate Zucchini Banana muffins are so delicious you’ll forget you’re getting your fruits and veggies in every delicious chocolatey bite!


Units Scale
  • 2 ripe bananas, mashed
  • 2 medium zucchini, grated and pressed dry between paper towels (about 2 cups)
  • 2 large eggs
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided


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 3/4 of the way full. Top with remaining chocolate chips. Bake 30 minutes or until toothpick inserted in the middle comes out clean.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 229
  • Sugar: 25 g
  • Sodium: 136.3 mg
  • Fat: 7.6 g
  • Carbohydrates: 40 g
  • Protein: 4.5 g
  • Cholesterol: 24.8 mg

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  1. Just baked a batch and they are easy, delicious and oh so chocolaty!! I did add 1/2 cup oats, I also used home cooked apples and added an extra egg. Made 24 nice sized muffins.

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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!

  7. I’m happy to say it’s an interesting post to read. I learned some new information from your article. Great job, keep it up!

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