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Moist Banana Zucchini Chocolate Chip Muffins

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These moist banana zucchini chocolate chip muffins are tender, flavorful, and packed with a subtle veggie boost. Perfect for breakfast, snacks, or any occasion, they combine ripe bananas, grated zucchini, and chocolate chips for a delicious treat.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 medium zucchini, grated and lightly squeezed to remove excess moisture
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (115 grams) unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • ½ cup (100 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) milk, any kind (dairy or plant-based)
  • ¾ cup (130 grams) semi-sweet or milk chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
  2. Grate the zucchini finely using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and gently squeeze out some moisture so it is damp but not dripping.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until evenly combined.
  4. In a large bowl, whisk the eggs, melted and cooled butter, brown sugar, vanilla extract, and milk just until smooth, about 2 minutes. Avoid overbeating.
  5. Fold the mashed bananas gently into the wet mixture.
  6. Add the grated zucchini to the wet ingredients and mix gently until evenly distributed.
  7. Fold the dry ingredients into the wet ingredients in two additions, mixing gently until just combined. The batter will be thick but moist.
  8. Fold in the chocolate chips, reserving a few to sprinkle on top.
  9. Spoon the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
  10. Bake for 20-25 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to prevent sogginess.

Notes

Squeeze the zucchini to remove excess moisture to avoid soggy muffins. Use ripe bananas with brown spots for natural sweetness. Mix gently to avoid developing gluten which makes muffins tough. If muffins brown too fast, tent with foil during last 5 minutes of baking. Add a splash of milk if batter is too thick. Let muffins cool before storing to maintain moisture.

Nutrition

Keywords: banana muffins, zucchini muffins, chocolate chip muffins, moist muffins, easy muffins, healthy muffins, homemade treats

Find it online: https://morselora.com/moist-banana-zucchini-chocolate-chip-muffins-recipe-easy-homemade-treats/