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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.
Very yummy! Moist, easy and healthy(ish) 🙂 I didn’t have time to make the honey butter but it was great even without it. I used dark chocolate. I would 10/10 make again.
Thanks so much Mandy!! I love to hear that these muffins were enjoyed and appreciate you making them! Have a great week! xT
I finally got to make these today and they are delicious! The honey butter is also so easy and yummy! Great summertime snack! Thank you!
Hey Jenna,
Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! xT
Delish!!
Thanks so much TJ!!
I don’t get too wound up over muffins but I had three ripe bananas and made this. Wow. Best muffin I’ve ever had hands down. So good I delivered to neighbors.
Hi Mary,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT
Absolutely delicious fusion of the two best breakfast muffin ingredients: zucchini & bananas! Perfectly moist. I used a blend of bittersweet chocolate chips and white chocolate chips. Can we work up a recipe to add carrots too? That would be the absolute best :-).
Hi Danielle,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! I’ll add carrots to my list:) xT
I never leave a review on recipes, but these were so good that I had to. Simple recipe, the muffins came out perfectly. Soft, not dry, great flavor, I didn’t even make the honey butter because they were perfect on their own. A great way to use the extra zucchini from the garden.
Hi Susan,
Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! xx
So GOOD! I just ate one of these warm out of the oven. I was too lazy to make the butter and they are still excellent! I will be passing on this recipe.
Hey Elizabeth,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
Super simple to whip together and what a great use of summer zucchini from our garden and bananas that ripened in a blink of an eye (or so it seems!) Had fun making this with my 6 y/0 niece and she enjoyed the end result! We followed the recipe to a “T” only switching up mini semi-sweet chocolate chips and scooping them into our mini muffin tin for bite-sized snacking. Came out of the oven flawlessly and put the remaining batter in a loaf tin that went a few minutes longer than the mini muffins – absolutely delish, we will definitely be making this again and having it as a go-to staple for “not-too-sweet” sweet treats!
Hi Maureen,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
Delicious and easy to make!
Hey Leah,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
I goofed and forgot to add the zucchini. However taste was great. Bit dry. Great rise. Will do again when I’ve got ripe bananas. 1 cup banana is about 200 grams after peeling.
Hey Catherine,
Thanks so much for making this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
These are amazing!! I used applesauce and mashed banana for the one cup and used gluten free 1:1 ratio flour. I never write reviews haha but thanks!! God bless you!
Hi Hannah,
Amazing!! So glad to hear that this recipe turned out well for you and thanks for trying it! Have a great weekend:) xx
I live at 6400 ft in Colorado…do I need to make adjustments to the recipe for the high altitude?
Hi Susan,
You should be able to follow this recipe as written without any issues:) Please let me know if you have any other questions! xT
These muffins are SO GOOD! I used cacao nibs instead of chocolate chips. The butter is divine! Will be making these frequently! Thank you!
Hi Maria,
Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! xx
Hello,
Can olive oil be used in place of coconut oil?
Thank You!
Hi Gina,
Sure, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope it’s delish! xT
Delicious muffins! I made with 3 cups of oat flour and they turned out great!
Hey Lindsey,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
What can I sub for the banana?
Hi Bryn,
So sorry, I’ve only tested this recipe with bananas, you could try apple sauce or pumpkin puree, but I’m not sure the results on that. Please let me know if I can help in any other way! xx