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The best Chocolate Chip Zucchini Banana Muffins. Warm out of the oven with sweet cinnamon honey butter and a pinch of salt, these are everyone’s favorite muffins. One bowl, super quick to mix up, and made with wholesome ingredients like sweet bananas, zucchini, honey, and whole wheat flour. An incredibly delicious way to use up summer zucchini! 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

Happy Tuesday everyone! It’s been a minute since I shared something sweet and chocolatey on a Tuesday, but something has me in a baking mood. Between all the summertime peaches, berries, and zucchini, there are endless amounts of sweets to bake. 

I have so many ideas that I’ve just been running with them and baking things up! Some are turning out, some are falling short. But these chocolate chip zucchini banana muffins really hit the mark. 

When I made these I wasn’t sure I’d end up sharing them. But once I pulled them out of the oven and saw just how perfectly they baked up? Well I knew the recipe was a good one! Simple and not overly sweet – the perfect summertime treat. 

And the cinnamon honey butter with a pinch of sea salt on top makes them even more special. 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

The details

All you need is ONE bowl, a handful of basic everyday ingredients, a few minutes to mix up the batter, and about 20 minutes for baking.

First step, the zucchini. When baking with zucchini it’s really important to remove any of the excess moisture (so the water). You want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini, then ring the zucchini out to squeeze out all the water. It’s really easy. The drier you can get the zucchini, the lighter your muffins will be.

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

Now that your zucchini is squeezed of excess water, the rest is quick and easy.

Before adding anything else, mash the bananas in a bowl. Use super ripe bananas. They’ll help keep the bread sweet and very moisturized. Next, add melted coconut oil, a couple of eggs, vanilla, and honey for some additional sweetness. Then stir in the zucchini and add in whole wheat pastry flour, baking soda, cinnamon, plus a touch of salt. 

Stir in a good amount of sweet chocolate chips. You can use dark chocolate or even vegan if you’d like, but semi-sweet seemed just right to me. 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

The cinni honey butter

While the muffins bake, I mix up the cinnamon honey butter. I’d say this is optional, but really, it’s not. You just have to smear this all over your warm muffins. It’s the most indulgent addition, and it’s absolutely what your muffins need.

Salted butter mixed with sweet honey and cinnamon is truly magical on a warm muffin.

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

The muffins aren’t too sweet, but we love them this way. Super soft and so incredibly tender. You can enjoy them warm with honey butter or save them for a snack. 

Every last bite leaves you wanting another. Which is totally fine, the zucchini and bananas give you a good dose of healthy nutrients! 

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

Looking for sweet zucchini recipes? Here are a few ideas: 

Chocolate Chunk Almond Butter Zucchini Bread

Sneaky Zucchini Chocolate Chunk Coconut Bread

Zucchini Peach Streusel Muffins

Lastly, if you make my Chocolate Chip Zucchini Banana Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 18 muffins
Calories Per Serving: 246 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cinnamon Honey Butter


  • 1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.
    2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.
    3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips. 
    4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
    5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 
    6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy! 


To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
Storing: These muffins keep well for 2-3 days at room temperature. 
Freezing: Cool the muffins, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter before serving. 
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Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter |

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  1. 5 stars
    Delightful! Made these with my 10 year old daughter and they were amazing! We used dark chocolate morsels because it’s what we had on hand. So, so good! Perfect amount of sweetness!

  2. Made these and were so yummy! Even my little kids ate them. Just wondering, if I wanted to add coco powder to make them chocolate muffins, would I have to alter the recipe anywhere?

  3. 5 stars
    These muffins were delicious. My teenage daughter even ate them without issue. I expected complaints about the zucchini, but she said she did not mind it in these.

  4. 5 stars
    I had some bananas ready to use and still sooo much zucchini… fabulous recipe and it’ll be saved to do again in future…as soon as the next batch of bananas have overripened 🙂 And yes, the butter is to die for… didn’t have salted butter so I added a 1/4 tsp to unsalted

  5. 5 stars
    I love these. I doubled the recipe and used vegetable oil instead of 1/3 coconut oil 1/3 cup Greek yogurt. I used 1/2 cup honey and white flour. They are yummy!

  6. Delicious recipe!!! I was wondering if you could make this recipe as a loaf rather than muffins? : ) Thanks!

    1. Hey Lindsay, I haven’t made this as a loaf before but I’m sure that would work well! I would just add a little bit more baking tine!