Zucchini Banana Chocolate Chip Muffins

Is that a long enough name for these?


I had 2 bananas that were super ripe and needed to be used, as well as a zucchini on its last leg.

At first, I was just going to make a regular loaf of banana bread and find a way to use the zucchini with dinner that night, but then I found this recipe over at Running to Slow Things Down.

Of course, it just so happened that I took her modified recipe and made some changes of my own.


Zucchini Banana Chocolate Chip Muffins

  • 2 ripe bananas, mashed
  • 1 egg
  • 2 Tbsp honey
  • 1.5 cups grated zucchini (squeeze the extra water out of it)
  • 1/4 cup canola oil
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1.5 cups whole wheat flour
  • 1 tsp cinnamon
  • 1/4 cup pecans
  • 1/4 cup chocolate chips

Preheat oven to 350F. 

Grate zucchini (either by hand or using a food processor), then squeeze grated zucchini to remove some of the water. Measure 1 1/2 cups zucchini and mix with the mashed bananas.

In a medium-sized bowl, beat egg and honey. Stir in the grated zucchini, then the oil. Sprinkle baking soda, baking powder, and salt over the top of this and mix in.

Add whole wheat flour and cinnamon to the zucchini/banana mixture and mix until just combined. Fold in chopped pecans and chocolate chips.

Spray muffin pan or individual muffin cups with non-stick spray, then divide batter evenly among cups to make 12 muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.


The flavor in these is just perfect – not too sweet, but it doesn’t taste like a super-healthy and dense bran muffin, either.


I cut the honey back a bit because my bananas were super ripe, and because I knew I was going to use chocolate chips in the mix. Since the chips are sweet, I wanted the actual muffin batter to be a good balance with the chocolatey bites.


If you have some fresh, summer zucchini laying around, definitely make these before they’re gone for the season.


What’s your favorite quick bread or muffin recipe?


  1. These muffins look amazing. I love hiding veggies in baked goods! good idea girl! ;)


  2. I love the looks of that recipe!! Thanks for posting it :)


    They are screaming right now. SCREAMING.

  4. Long name or not, they look awesome! And thanks for the recipe – we have a “food day” at work tomorrow, and now I know what I’ll be making :D I’ll let you know how they turn out.

  5. zucchini muffins!!!
    hands down! :)

  6. You forgot the Pecan in the title!

    These sound amazing. I am definitely going to buy some zucchini and make them :)

  7. Where were you, Brandi, when I had no choice but to saute (again) my rotting zucchini that was hiding in the fridge? I love zucchini bread, muffins, and maybe even zucchini cookies? This is the perfect recipe – it’s good for the upcoming fall weather but still reminiscent of summer with the hints of zucchini. Awesome!

    BTW, I mentioned you today in my blog post. Check it out :)

  8. My favorite comes from a mix. I like to make fancy muffins that take lots of time and are no good if I’m going to bake.

  9. Yum yum yum! You are quite the baker! They look so good!You could just call them ZBCC muffins for short :)

  10. I would love to make these, they look absolutely delicious!

  11. oh my gosh, what an amazing baked creation! those look super delicious.

  12. Oh my LORDY those look good. I was just thinking yesterday that I wanted zucchini bread, and you really amped up my craving! My favorite quick bread is banana.

  13. Yum!! These look delicious! Definitely love the addition of chocolate chips.

  14. I love that you got to use both zuch and banana and that its sweetened with honey! What a fabulous recipe (and I bet yummy too). My favorite quick bread is an oatmeal bread I have on my bloggy

  15. Ahhh…you just made the muffins irresistable. I’ll need to make another batch soon and try your variations. Chocolate chips? It doesn’t get better. :D

  16. those muffins look awesome! i’ve def labeled it as a to try when i get a decent oven to use!!!

  17. these look DELICIOUS!

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  19. Great recipe!! I put chocolate chips on top to add some sweetness! Highly recommend!

  20. Hi. I’d love to try this recipe. Can I use this recipe to make a bread instead or would I need to change it? Thanks for your help!

  21. Looks delicious, I look forward to giving these a try :)

  22. These are absolutely awesome!! Thank you so much for the recipe. I just took them out of the oven, and my 2 yr old son has already wolfed down an entire one. He’s not opposed to eating vegetables, but he usually doesn’t eat much of anything – so an entire muffin (let alone one stuffed with fruit, veggies, and nuts) is a big deal for us! This is definitely going to be a regular in our house!

    • I’m so happy to hear that! Thanks so much for the note :) I can’t wait for zucchini this summer so I can make more, too!

  23. thanks for the great recipe, i modified a bit… i used equal parts mesquite flour, coconut flour and buckwheat flour. used only 1 tbsp of coconut oil and 1/8 cup of hemp seeds plus 1/8 cup of plain yogurt. i skipped the honey since the mesquite is quite sweet. they came out great.

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  25. Thank you so much for sharing your great recipe! Turned out delicious!

  26. Just made these and the kids are gobbling them up! I added a couple tablespoons of apple sauce, having bad luck with dry zuccini muffins, and a tbsp of sugar to go with the honey. They are delicious! I have about 4 bags of shredded zuccini in the freezer, and this recipe will probably use up most of that. Awesome, thanks!

  27. I made a double batch of these muffins…what a GREAT combination of ingredients and I loved the fact that there was only honey to sweeten them. I did sprinkle a little raw sugar on top before baking. My family loved them and they are a healthy grab and go breakfast or snack. I will make them again and again. Thank you!

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