Description
These moist banana zucchini muffins with chocolate chips are the perfect way to use up overripe bananas and garden zucchini. They come together in one bowl, are incredibly soft, and the zucchini disappears completely—no one will guess it’s in there.
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup grated zucchini (about 1 medium zucchini)
- ⅓ cup vegetable oil (80ml)
- ½ cup granulated sugar (100g)
- ¼ cup brown sugar, packed (50g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup semi-sweet chocolate chips (about 120g)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well with butter or cooking spray.
- Grate the zucchini. Wash one medium zucchini, trim off the ends, and grate it on the small side of a box grater. You should have about 1 cup of packed shreds. Transfer to a clean kitchen towel, wrap it up, and squeeze gently over the sink to remove some of the liquid. Don’t wring it out completely—just enough so it’s not dripping. Set aside.
- Mash the bananas. In a large mixing bowl, mash the two ripe bananas with a fork until mostly smooth. A few small lumps are fine—they add texture. You should have about 1 cup of mashed banana.
- Mix the wet ingredients. Add the vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk everything together until smooth and well combined. It should look like a thick, glossy batter at this point.
- Fold in the zucchini. Add the grated zucchini to the wet mixture and stir with a spatula until evenly distributed. The batter will look a little looser—that’s normal.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Make sure there are no clumps.
- Add dry to wet. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently, just until no streaks of flour remain. Do not overmix—a few lumps are okay. Overmixing will make the muffins tough.
- Fold in the chocolate chips. Add ⅔ cup of chocolate chips and fold them in with a few quick strokes. Reserve about a tablespoon of chips to sprinkle on top.
- Fill the muffin cups. Using an ice cream scoop or a ⅓-cup measure, divide the batter evenly among the 12 muffin cups. They should be nearly full—about ¾ to the top. Sprinkle the reserved chocolate chips over the tops.
- Bake. Place the muffin tin on the middle rack of your oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
- Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. If you leave them in the pan too long, the bottoms can get soggy from the steam.
Notes
For taller, bakery-style domes, let the batter rest in the muffin tin for 10 minutes before baking. Don’t overmix the batter. Squeeze the zucchini gently—not too dry. Use room temperature ingredients. Check for doneness with a toothpick at 18 minutes. Let muffins cool in pan for 5 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 19
- Fat: 11
- Saturated Fat: 3.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: banana zucchini muffins, chocolate chip muffins, moist muffins, easy muffin recipe, zucchini muffins, banana muffins