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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.
Delicious
Hey Lesley,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Would this work in a loaf pan? If so, what size loaf pan and baking time would you recommend?
Hey Kelly,
You bet! You can use a regular size loaf pan or minis, it will work in either and then you would just need to increase your baking time to 45 minutes with a regular size. I hope you love the recipe! xx
Delicious! I made GF, using 1/2 cup almond flour and 2 cups GF flour blend. Also only did 1/2 cup mini chocolate chips. A great gluten and dairy free recipe (if you skip the butter…) thanks!
Hey Natasha,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
I’m not a muffin gal but my son gave them a 10 out of 10. East to make!
Hey Amy,
Thanks so much for making these muffins, I am glad your son enjoyed them:) xT
If I used the batter to make bread instead of muffins, what size bread pan would this recipe call for? Thanks!
Hi Grace,
I would use a loaf pan, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xx
Didn’t have coconut oil so I subbed olive oil. Tasted great!! Especially a hit with my 3 year olds
Hey Mollie!
Awesome! So glad even the little ones enjoyed this recipe, thanks for making it!! xTieghan
Can you substitute the coconut oil? My daughter is allergic. Thanks
Hi there,
Yes, you can use butter or another neutral oil. Please let me know if you have any other questions! xTieghan
Great muffin recipe! My kids devoured them…and realized about midway through that there was something green in there, but it didn’t faze them! Second batch in the oven as we speak – and I made the butter for this batch as a treat. This will be on regular rotation, with fresh zucchini from the garden.
Hey Melissa,
LOL too funny! So glad to hear they all enjoyed the muffins, thanks for making them:) xTieghan
These are SO good!! They were very easy to make. I used 1/2 cup of honey as suggested since we do like sweeter muffins. My 3 and 1 yo are smashing these! I haven’t made the honey butter with them yet, we’re eating without and they’re still so delicious.
Hey Erin,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
These are the best!
Hey Sandy,
Fantastic!! I am so glad this recipe was a winner, thanks a bunch for giving it a try! Hope you’re off to a great Sunday! xTieghan
Made these today AND we loved them! I have never added choc chips to banana bread before or thought I wonder if cinnamon honey butter would add to this recipe, BUT now I know! So much better than my usual and I’ll never be able to go back. Thanks, I think???
Hey Linda,
LOL so glad to hear this recipe was enjoyed, thanks a lot for making it! Hope you’re off to a great Sunday! xTieghan
Made this recipe today!! So fun and easy! Excited to share with family 🙂
Hey Rebecca,
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan
Hello, can I sub melted butter for coconut oil?
Hi Ellen,
Sure, that will work well for you! I hope you love the recipe, please let me know if you give it a try:) xTieghan
About to try this recipe but I need a reliable cups – grams conversion. Everything I read online is different depending on the ingredient you’re measuring. Do you have the method in grams by any chance? Thanks!
Hi Alex,
Simply click “metric” below the list of ingredients and the measurements will adjust for you:) Please let me know if you have any other questions!! xx
Delicious! I made these with my one year old and we both loved them!!
Hi Abby,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Can I use butter or veg oil instead of coconut oil?
Hi Dawn,
Yes, either will work well for you! I hope you love the recipe! xx