Chocolate chip banana zucchini muffins are moist, tender zucchini muffins filled with rich pockets of melty chocolate chips. A great way to use up leftover bananas and zucchini!
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Servings: 14muffins
Calories: 216kcal
Ingredients
1cup(135g)finely grated zucchini, after measuring, squeeze liquid out*
2mediumbananas, very ripe
½cup(106g)brown sugar
¼cup(50g)granulated sugar
⅓cup(66g)vegetable oil
1large egg
1teaspoonvanilla extract
1 ½cups(180g)all-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
½teaspoonsalt
¾cup(127g)chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.
Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
In a large bowl, add peeled bananas. Mash with a fork or a hand mixer. Add remaining wet ingredients: zucchini, brown sugar, granulated sugar, oil, egg, and vanilla extract. Mix on low, or stir, until incorporated.
In a separate bowl, add dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add chocolate chips and stir to combine (optionally, reserve a few to sprinkle on top).
Divide batter between 14 muffin tins, filling to about ⅔ full. Bake for about 18 to 22 minutes, OR until a toothpick inserted into the center comes out clean or with crumbs (baking times will vary based on your oven and type of pan used).
Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
Leftover banana zucchini muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
Muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 hour.
Chocolate chips can be omitted or substituted with chopped walnuts or pecans.