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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!
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.
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.
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.
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.
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!
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
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.
Ingredients
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 2-3 over-ripe bananas, mashed (about 1 cup mashed)
- 1/3 cup coconut oil, melted
- 1/3 cup honey (use 1/2 cup for sweeter muffin)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups whole wheat pastry flour, or all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
Cinnamon Honey Butter
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
- 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!
Notes
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.
Gone in an afternoon and my kids were asking for more. My new favorite muffins!!!
Hi Mindy,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
So delicious! I used maple syrup as a sub for honey because that’s what I had. I also packed the muffin tins to overflowing to make 12 large muffins (baked for 24 mins). I would absolutely make this recipe again.
Hi Kerri,
Thanks for sharing what worked well for you and baking this recipe, I am so glad it was enjoyed!! Happy Friday! xTieghan
Followed the recipe exactly and used Gluten Free Flour (cup4cup). They are super easy to make and so delicious! I had never grated and squeezed my own zucchini before and it was no big deal! 🙂
Hey Sarah,
Thanks so much for sharing your feedback and making this recipe! I am so glad it was enjoyed:) Have a great weekend! xx
Hi! I was wondering if I could sub zucchini with carrots?
Hi there,
I’ve not tested this, but I don’t see why it wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xx
Made these for my kiddos this morning, sooooooo delish and not even a tad dry! (Which my muffins usually are ?) such a great recipe, will be my new go to!
Hey Marijke,
Perfect!! So glad you enjoyed these muffins, thanks so much for trying the recipe! Happy Friday! xx
These are soooo good!! Definitely my new favorite recipe! Can this be turned into a bread?
Hey Alyssa,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! Totally, this recipe would be great in a loaf pan! xT?
Can I half this recipe but just cutting the whole ingredients list into half? I know if sounds silly to ask but I find that some recipes (especially when baking) can be very sensitive to measurement changes/adaptations
Also, can I replace the honey for brown sugar? If not, is there any other way to replace the sweetness if I can’t use honey?
You can use maple syrup in place of the honey:)
Hey Jessica,
You bet, you can actually click on the serving size and adjust it and the measurements will automatically adjust for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Question can I switch coconut oil with another oil?
Hi Carolyn,
Sure, any other neutral oil will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Could you just make this into bread?
Hi Jeanie,
Totally, you can bake this in a loaf pan, just increase your bake time:) I hope you love the recipe, let me know if you give it a try! xTieghan
I want to pin this recipe. How do I do that. I can’t find the pin thing?
Hi Brittany,
So sorry, we are experiencing a glitch with the pin button, hoping to have it fixed soon! In the mean time, you can pin directly from my Pinterest page @HBHarvest.
These look great! Can I sub oat flour?
Hi Colleen,
I’ve not tested these with oat flour, but I don’t see why it wouldn’t work for you! Please let me know if you give the recipe a try, I hope it turns out amazing! xTieghan
I want to pin this recipe but can’t find the button to pin. Help!!
Hi Megan,
So sorry, we are experiencing a website glitch with the pin button, hoping to fix this soon! For now, you can pin directly from my Pinterest @HBHarvest. xTieghan
Just made these muffins and they’re wonderful! Thanks you Tiegan❤️
Hey Krista,
Awesome!! Thanks so much for giving the muffins a try, I am so glad to hear they were enjoyed:) Happy Thursday!
What’s the name of the little orange flowers? Are those edible?
Hi Rene,
Yes, they are edible flowers, but sorry I really am not sure of the exact name. Please let me know if you have any other questions! xTieghan
Just made yesterday and love these! Thank you!
Hey Elizabeth,
Awesome!! So glad you enjoyed these muffins, thanks so much for making them:)