Do I need to peel the zucchini before adding it to the muffin batter?

Nope! There's no need to peel the zucchini. The skin is soft, nutritious, and virtually disappears into the muffin once baked. Just wash it well and grate it finely.

Should I squeeze the moisture out of the zucchini?

Yes — for best results, use a clean kitchen towel or paper towel to gently squeeze out excess moisture . Too much water from the zucchini can make your muffins soggy or undercooked in the center.

Can I make these muffins gluten-free?

Absolutely! You can substitute the all-purpose or whole wheat flour with your favorite 1:1 gluten-free baking flour . Make sure it contains xanthan gum or add a pinch to ensure proper texture.

Can I freeze these muffins? How long do they last?

Yes, they’re freezer-friendly! Once cooled, wrap each muffin individually and store in a freezer-safe bag for up to 3 months . Reheat in the microwave or toaster oven for a quick snack or breakfast.

What can I use instead of chocolate chips?

You can swap chocolate chips for raisins, chopped walnuts, pecans , or even blueberries . Or go 50/50 with chocolate and something else for a tasty twist!

Easy Chocolate Chip Banana Zucchini Muffins Recipe

Description

If you're staring at a lot of zucchini on your counter during zucchini season, this is the best recipe to start with!

These easy chocolate chip banana zucchini muffins are the perfect blend of sweet bananas, shredded zucchini, and rich dark chocolate chips, all packed into fluffy, moist, delicious muffins.

Ingredients

Units Scale

1 cup of mashed ripe banana
1 cup of shredded zucchini, squeezed to remove excess moisture
2 eggs
1/3 cup of honey
1/3 cup of unsweetened applesauce
1/4 cup of melted coconut oil
1 Teaspoon of Vanilla Extract
1 1/2 cups of All Purpose Flour
1/2 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1/2 Teaspoon of Cinnamon
1/4 Teaspoon of Salt
1/3 cup of Dark Chocolate Chips
Optional Healthy Crumb Topping
1/4 cup of Rolled Oats
2 Tablespoons of Almond Flour
1 Tablespoon of Coconut Sugar
1/2 Teaspoon of Cinnamon
1 Tablespoon of Melted Coconut Oil
1 Tablespoon of Chopped Nuts
Pinch of Salt

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Instructions

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray with non-stick spray.
In a large bowl, whisk together mashed banana, eggs, honey, unsweetened applesauce, melted coconut oil and vanilla.
Stir in shredded zucchini.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon and salt.
Gradually mix the dry ingredients into the wet ingredients, Do not overmix.
Spoon the batter into muffin cups, filling them nearly to the top.
Spoon the batter into muffin cups, filling them nearly to the top.
Topping - In a small bowl, mix all crumb topping ingredients until crumbly. Sprinkle evenly over muffins and press lightly.
Bake for 20-23 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Notes

Use Very Ripe Bananas for Maximum Sweetness
Overripe bananas with brown spots bring natural sweetness, moisture, and deeper banana flavor — no extra sugar needed.
Squeeze Out the Zucchini
After shredding, use a clean paper towel or cheesecloth to press out excess moisture. This prevents soggy, dense muffins.
Measure Flour Carefully
Spoon and level your all-purpose or whole wheat flour instead of scooping directly — too much flour makes dry muffins.
Don’t Overmix the Batter
Mix just until the dry and wet ingredients are combined. Overmixing creates dense muffins with tunneling.
Mini or Regular – Choose Your Muffin Tin Wisely
Use mini muffin tins for bite-sized snacks or a regular 12-cup tin for meal-prep breakfasts. Adjust baking time accordingly.
Let Muffins Cool Completely Before Storing
Cooling on a wire rack prevents condensation, which leads to sogginess or mold in storage.
Store in an Airtight Container with a Paper Towel
Line the bottom of a container with a paper towel, add muffins, and place another on top to absorb moisture. Store at room temperature for 2–3 days or refrigerate up to 5 days.
Freeze for Grab-and-Go Convenience
Once cooled, wrap muffins individually in plastic wrap or parchment, place in a freezer-safe bag, and label. Freeze up to 3 months.
Reheat for Fresh-Baked Flavor
Microwave frozen muffins for 20–30 seconds or warm in a toaster oven for 3–5 minutes at 300°F for that just-baked texture.
Make a Double Batch While You're At It
These freeze beautifully and work great for meal prep, school snacks, or healthy breakfasts on busy mornings— you’ll thank yourself later!

Prep Time: 10 Minutes
Cook Time: 23 Minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 183
Sugar: 13.2 g
Sodium: 166.5 mg
Fat: 7.3 g
Carbohydrates: 27.1 g
Protein: 3.3 g
Cholesterol: 31 mg