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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.
Loved that it was all in one bowl! Quick to make and the kitchen smelled incredible. The cinnamon honey butter is the bomb!
Hey Colleen,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
Hi! I’m about to bake this recipe and am wondering what you would recommend as a good substitute for coconut oil in this recipe. Please, advise. Thank you.
Hey there,
Any other neutral oil will work well for you:) Please let me know if you have any other questions, I hope you love this recipe! xx
These are amazing! Used three chocolates (milk, dark and mini semi sweet) and they were amazing. I didn’t use baking liners either. Loved them and the flavored butter is a must!
Hey Cora,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
These are the best muffin’s hands down. I have clients order a couple dozen at a time every week.
Hi Alicia,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Is it baking soda or baking powder? How are the muffins going to rise?
Hi Paulina,
This recipe calls for baking soda:) Please let me know if you have any other questions! I hope you love the recipe! xT
Hi! Do you think you could sub flour for almond flour? Thanks!
Hey Courtney,
I think using a gluten free flour blend like Bob’s Red Mill would work best for you! Please let me know if you give this recipe a try, I hope you love it! xT
I absolutely love this recipe! The last couple of times I have added chopped dried cherries for a little extra zing 🙂
Hi Tracy,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Have you tried making this batter into a bread? ❤️
Hey Liz,
That would work well for you in a loaf pan! Please let me know if you give this recipe a try, I hope it turns out amazing! xx
These are SO good and very easy! I love to eat them for breakfast before work or even for dessert! They’re the perfect amount of sweetness.
Hi Bailey,
Awesome!! I am so glad to hear you have been enjoying this recipe, thanks for making it! Happy Tuesday:)
These are such a hit in our house! I swapped the honey for brown sugar (used a heaping 1/3 cup) and also added a 1/2 cup of cooked, pureed green lentils to boost the fiber and protein in these. The lentils may seem odd, but they are hidden by all the other flavors. The toddler got some without chocolate chips and the rest of us enjoyed the with semi sweet. Great way to use up some zucchini and stock my freezer with an easy snack.
Hi Melissa,
Amazing!! Thanks a lot for trying this recipe and sharing your feedback, I love to hear that it was tasty for you! xT
My house smells amazing! These were so so good, let fall baking begin!
Hi Michele,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
Never saw this combo before but thought it has to be good. As a sub I used melted butter and macadamia nuts, made bigger muffins so ended up with a dozen. Would use more honey next time to make sweeter as those with milk chocolate chips had right amount of sweetness compared to those without. Overall, delicious and so fluffy!
Hey Thy,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
So yummy and I love the ingredients in this recipe; aka lower sugar, but not eliminated. I also made mini muffins from the batter 🙂
Hi Emily,
Happy Tuesday! Thanks a lot for trying this recipe out, I am so glad it was a hit! Great idea to make mini muffins too:) xx
This recipe is amazing! These muffins were a huge hit with everyone in the family and I love that there is (essentially) no sugar. I get requests to make these almost weekly! Would highly recommend!!
Hi Renee,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Easy and delicious! I have a lot of zucchini in my garden. I will be making these often and sharing with family and friends.
Hi Sherri,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)