Easy Banana Zucchini Chocolate Chip Muffins combine ripe bananas and fresh summer zucchini into moist, flavorful muffins that work for breakfast, a quick snack, or lunchboxes.
*Updated post with new photos and an improved layout for a better experience. This is the original recipe.
If you ask my kids, the best part of zucchini season is the baked treats it inspires. These muffins are essentially banana bread in muffin form, with zucchini added for extra moisture and nutrition—you won’t taste the zucchini, just enjoy the texture and flavor.
What makes this recipe stand out is the use of whole-grain flours, mashed bananas for natural sweetness, and reduced added sugar. And yes—the chocolate chips are optional but highly recommended for kid-approved muffins.
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Why You’ll Love This Recipe
- Easy: No need to squeeze moisture from the shredded zucchini. One bowl, minimal mess.
- Simple ingredients: Ripe bananas, zucchini, whole-grain flours, milk, olive oil, egg, leavening, a touch of sugar, and chocolate chips.
- Kid-approved: Muffins are an easy way to include fruit and vegetables in snacks without fuss.
- Higher in fiber: Whole grains, banana, and zucchini add fiber to help support a balanced diet.
Dietitian Tips
Tip 1 Muffins are an easy way to include whole grains, fruit, and vegetables in busy mornings.
Tip 2 These muffins are relatively low in protein. Pair one with yogurt, a baked egg, or a glass of milk to make a more balanced snack or breakfast.
Ingredient Notes
Key ingredient notes:
- Zucchini: Adds moisture, fiber, vitamins, and minerals without a strong flavor.
- Bananas: Use ripe or over-ripe bananas for sweetest flavor and best texture.
- Flour: White whole wheat (golden wheat) and oat flour give structure and a tender crumb. All-purpose flour can be substituted if preferred.
- Chocolate chips: Semi‑sweet or dark chips work best. Reserve a few to press on top of each muffin before baking for a pretty finish.
How to Make Banana Zucchini Chocolate Chip Muffins
Overview of the steps—full recipe follows in the recipe card below:
- Mash ripe bananas in a large bowl, add the grated zucchini, and stir to combine.
- Add the liquid ingredients, then the dry ingredients (except chocolate chips) and mix until just combined. Fold in the chocolate chips.
- Divide batter among lined or greased muffin cups.
- Bake until a toothpick inserted in the center comes out clean, then cool and enjoy.
Helpful Tips
- Do not overmix—the batter should remain slightly lumpy.
- Grate the zucchini like cheese; a box grater, food processor, or mandolin works well. No need to squeeze out excess moisture.
- Mash bananas with a fork or hand masher for easy preparation.
- Store cooled muffins in an airtight container at room temperature for up to three days; refrigerate or freeze any you won’t eat within that time.
- For mini muffins, reduce the baking time and check frequently.
Questions You May Have
This recipe should work with a 1:1 gluten-free flour blend in place of the wheat and oat flours, though I haven’t tested it personally.
Blend rolled oats in a blender or food processor to make oat flour at home. Oat flour helps soften the muffins and lighten the texture.
You can substitute dairy milk with a plant-based milk or water. The texture will vary slightly but it should still work.
Yes. Pour the batter into a loaf pan, reduce oven temperature to 325°F (163°C), and bake for about one hour, checking for doneness with a toothpick.
Related Recipes
- Carrot Muffins with Banana and Raisins
- Banana Blackberry Muffins
- Banana Cocoa Cookies
- Dairy-Free Banana Bread
- Banana Milkshake
More Snack Recipes
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Quick Tuna and Chickpea Salad (High-Protein Lunch)
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Easy Peanut Butter Protein Bars
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The Best Protein Bars for Adults & Kids (RD-Approved)
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Why is Protein Important?
Did you love these muffins? Please leave a 5-star rating and a comment to let us know—feedback is very appreciated.
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📖 Recipe
Zucchini Banana Chocolate Chip Muffins
Kristi
Pin Recipe
Equipment
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1 Muffin pan (12 muffins)
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Box grater to grate zucchini
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Food masher or fork to mash the bananas
Ingredients
- 2 small over-ripe bananas
- 1 cup zucchini, grated
- 1 cup white whole wheat flour
- ¾ cup oat flour
- ¾ cup milk (I use skim)
- ¼ cup olive oil, extra virgin
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup sugar
- ¼ cup chocolate chips (semi‑sweet or dark)
- ½ teaspoon salt
Instructions
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Preheat oven to 375°F (190°C).
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Place bananas in a large bowl and mash until smooth.
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Add the grated zucchini and stir to combine.
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Add the milk, olive oil, and egg, then add the flours, baking powder, baking soda, sugar, and salt. Mix just until the dry ingredients are incorporated.
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Fold in the chocolate chips, reserving a few to place on top of muffins if desired.
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Spoon batter into a lined or greased 12-cup muffin pan, filling each cup about 2/3 full.
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Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool before storing.
Notes
- Do not overmix; a few lumps in the batter are fine.
- Mash bananas with a fork or masher for smooth consistency.
- Wash and trim the zucchini before grating. No need to squeeze out moisture—add it as-is.
- Allow muffins to cool completely before storing in an airtight container at room temperature for up to three days. Refrigerate or freeze extras.
- Muffins made with whole grain flours may not keep as long as those made with all-purpose flour.