Banana Zucchini Chocolate Chip Muffins
Moist, tender, and bursting with flavor, these Banana Zucchini Chocolate Chip Muffins are the ultimate way to sneak some extra veggies into your day without sacrificing a sweet treat. Perfectly blending mashed ripe bananas and shredded zucchini, these muffins are infused with cinnamon for a warm, cozy aroma and studded with melty chocolate chips for an indulgent touch. Ready in under 40 minutes, these easy-to-make muffins are a wholesome snack, quick breakfast, or kid-approved dessert. Whether you're looking for a way to use up overripe bananas or want a creative baking project, this recipe delivers soft, bakery-style muffins that are irresistibly good. Plus, they stay fresh for days, making them a great make-ahead option for busy mornings or lunchbox treats.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Ripe bananas
- 1 cup Shredded zucchini
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.25 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well with non-stick spray.
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Step 3
In a large mixing bowl, mash the bananas with a fork until smooth and creamy.
Step 4
Add the shredded zucchini, granulated sugar, light brown sugar, vegetable oil, egg, and vanilla extract to the mashed bananas. Mix until well combined.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 6
Fold in the chocolate chips using a spatula.
Step 7
Scoop the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
Step 8
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
Enjoy your Banana Zucchini Chocolate Chip Muffins as they are, or store them in an airtight container for up to three days at room temperature.
Nutrition Facts
| Serving size | (1022.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2866.3 |
| Total Fat 113.6g | 0% |
| Saturated Fat 40.2g | 0% |
| Polyunsaturated Fat 37.2g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1826.6mg | 0% |
| Total Carbohydrate 466.6g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 279.1g | |
| Protein 36.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 197.0mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2259.9mg | 0% |
Source of Calories