Zucchini Banana Chocolate Chip Muffins

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 262kcal
Author: Lord Byron's Kitchen
Super moist muffins with the healthy benefits of zucchini and the tastiness of bananas and chocolate.  Zucchini Banana Chocolate Chip Muffins are sure to be a family favourite!
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  • 2 cups zucchini, grated and squeezed dry
  • 1 large banana, ripened, mashed
  • 1/4 cup butter, melted and cooled
  • 1/4 cup honey
  • 1/4 cup brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup semi sweet chocolate chips


  • Preheat oven to 375 degrees.  Lightly grease a 12-hole muffin pan with non-stick cooking spray.  Set aside.
  • In a large mixing bowl, use a hand-held mixer to blend together the banana, honey, brown sugar, vanilla, butter, and eggs.  Mix very well until everything is very well combined.
  • Add in the flour, cinnamon, salt, baking powder, and baking soda.  With the hand mixer on low, blend just until the flour is mixed into the wet ingredients.
  • Add the zucchini and 3/4 cup of the chips.  Fold into the muffin batter.
  • Use a large ice-cream scoop to portion the muffin batter into the 12 cavities.  Sprinkle the remaining 1/4 cup chocolate chips evenly over the 12 muffins.  
  • Bake for 20 minutes.  Remove from oven and allow the muffins to sit in the muffin pan for 5 minutes before transferring them to a wire cooling rack to finishing cooling.


Calories: 262kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 193mg | Potassium: 239mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4.4% | Vitamin C: 5.7% | Calcium: 3.4% | Iron: 12.4%