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Banana Chocolate Chip Zucchini Muffins

Prep Time 30 mins
Total Time 50 mins
Servings 36 muffins

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Super moist Banana Chocolate Chip Zucchini Muffins made healthier with whole wheat flour and applesauce! Perfect for that summer zucchini and a great back to school snack! Includes step by step recipe video.

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long photo of banana chocolate chip zucchini muffins up close on white plate

Any time I can hide my vegetables in chocolate, count me in.

I can’t honestly say that I eat a lot of zucchini that’s not baked into something, but I sure do love it paired with banana and chocolate. I like to think it makes these Banana Chocolate Chip Zucchini Muffins healthy enough to indulge in on a regular basis!

overhead image of muffin pan with banana chocolate chip zucchini muffins in it

I first made these muffins last summer when I was given some zucchini (you know how it is, that time of year — boxes labelled “free zucchini! Take me home!” everywhere you turn), and now I wait for zucchini season just so I can stock up the freezer with these muffins. It’s also kind of nice that zucchini season and back-to-school season happen at the same time, because these muffins make such an awesome school snack or breakfast.

These muffins have tons of good healthy stuff going on. Zucchini, banana, whole wheat flour, unsweetened applesauce… so I didn’t feel too bad adding the chocolate in there, too.

The recipe makes a really large batch, because I am allllll about my freezer. They freeze perfectly for at least a few months, and you can just give them a quick zap in the microwave and they’re as good as fresh. With school around the corner (and my baby going into kindergarten!), I’m sure I’ll be stocking up for easy school snacks.

muffin pan with banana chocolate chip zucchini muffins in colorful liners

This recipe is tied for first place with my other favorite banana chocolate chip muffins. They are so moist, the recipe makes a bunch and they freeze perfectly.

You might also like these Double Chocolate Banana Bran Muffins!

Or this Classic Banana Bread!

Original recipe and photos published September 8, 2014. Post updated June 13, 2017.

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Banana Chocolate Chip Zucchini Muffins

4 from 1 vote
Super moist banana chocolate chip muffins made healthier by using whole wheat flour, applesauce and adding zucchini.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine American
Course Bread and Baked Goods
Servings 36 muffins
Calories 186cal

Ingredients

  • 3 overripe bananas (I put mine in the freezer and let them thaw before using)
  • 2 1/2 cups shredded zucchini
  • 2 tsp vanilla
  • 5 large eggs
  • 1 1/2 cups brown sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup canola oil or oil of choice
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 tsp cinnamon
  • 1 1/2 cups chocolate chips optional

Instructions

  • Preheat oven to 325 degrees F (you can do 350 if using light colored pans) and line 3 12-cup muffin pans with paper liners.
  • In a large bowl, mash bananas with a whisk. Add zucchini, vanilla, eggs, brown sugar, applesauce and oil and whisk well to combine.
  • Add flours, salt, baking powder, baking soda and cinnamon all at once and whisk until just combined (you want them evenly distributed, but don’t overmix). Stir in chocolate chips if desired.
  • Spoon batter into paper liners and bake at 325 for 20-22 minutes, until a toothpick comes out clean.
  • Let rest 10 minutes before removing from the pan to cool completely.

Nutrition Information

Calories: 186cal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 118mg | Fiber: 2g | Sugar: 16g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. linda says

    I have made these muffins several times using fresh grated zucchini and they have turned out great. I would like to try making them from frozen grated zucchini. When you thaw your frozen zucchini. Do you drain off excess liquid?
    If so after draining it doesn’t measure as much, about !/2 cup less but Still looks very moist. Has anyone tried making these muffins with frozen zucchini?

  2. Gayle @ Pumpkin 'N Spice says

    I’n right there with you…I don’t eat a whole lot of zucchini that’s not baked into something (though i am getting better about zoodles) but I do love the veggie. These muffins look perfect for breakfast or snack. i love the banana and chocolate chip combo! Sounds so good and a great way to use up that zucchini!

  3. Mary Frances says

    I just used up all my ripe bananas for a banana bread, but I’m excited to try this soon! I’ve always loved mixing zucchini in there but haven’t done it in so long. Thank you for sharing!

  4. Becky says

    My son is allergic to apples and is gluten intolerant. I used 4 cups of King Arthur’s gluten free flour, skipped the apple sauce, and threw in an extra banana. They came out perfect following all the other portions, temperatures, and times in the recipe. Delicious!

  5. Diane says

    I took these out of the oven 20 minutes ago and three are already gone – taken by the same person! Moist and delicious! A recipe to keep! Thank you for sharing.

    • Ashley says

      I’m so glad Diane! Thanks for leaving a comment! This is one of my favorite muffin recipes 🙂

  6. Michelle @ A Dish of Daily Life says

    This is some serious deliciousness here! Your muffins look so good! I’m definitely pinning these…I can’t wait to try them! If you have a free moment, I would love for you to link them up with us at Foodie Fridays…we go live at 9 pm tonight. Happy Friday!

  7. Thalia @ butter and brioche says

    Nothing beats a good home baked banana and chocolate chip muffin, but I never would have thought to add zucchini in before! Curious to know what they taste like with the added zucchini, will have to recreate the recipe and report back!

    • Ashley says

      Definitely! You actually can’t taste it at all. I’m not a huge veggie lover, so they have to be pretty well hidden 🙂

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