A Muffin That Totally Gets You

Alright, so here’s the deal: you’ve got two sad bananas turning brown on the counter, a zucchini that’s about two days from going soft in the fridge drawer, and a weird muffin craving that won’t quit. Been there. That’s exactly how this little recipe was born—pure “I gotta use this stuff now” energy.

And honestly? These Zucchini Banana Chocolate Chip Muffins came out way better than expected. They’re kinda like banana bread met zucchini bread, had a muffin baby, and tossed in chocolate chips for fun. Moist, slightly sweet, with a hint of spice from the cinnamon—oh, and some hidden veggies that you’ll barely notice.

Let’s get you baking. This one’s a no-stress, one-bowl kinda deal (okay, maybe two bowls max).

🍌🥒 Zucchini Banana Chocolate Chip Muffins

Ingredients:

• 2 small zucchini, grated (about 2 cups before squeezing out the water)
• 2 ripe bananas, mashed (about 1 cup mashed)
• 2 large eggs
• ¼ cup nonfat plain Greek yogurt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons vanilla extract
• ⅓ cup sugar (go ½ cup if you want ‘em sweeter)
• 1½ cups white whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips

Directions:

1. Preheat that oven to 350°F (yep, standard muffin temp). Line a muffin tin with liners or just grease it well.
2. Grate your zucchini and squeeze out as much water as you can. Seriously—this step is kinda annoying, but if you skip it, you’ll get soggy muffins. Wrap ‘em in a paper towel or cheesecloth and wring it like your life depends on it.
3. Mash the bananas in a large bowl. Add in the eggs, yogurt, olive oil, vanilla, and sugar. Whisk until it looks like a gloopy smoothie (but don’t drink it, please).
4. Stir in the zucchini.
5. In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
6. Slowly mix the dry stuff into the wet stuff. Don’t overmix—we’re making muffins, not bricks.
7. Fold in the chocolate chips. Save a few for sprinkling on top if you’re feelin’ fancy.
8. Divide the batter evenly into the muffin tin—this recipe makes about 12.
9. Bake for 20–24 minutes, or until the tops spring back when touched and a toothpick comes out clean-ish (a little melted chocolate is fine, we’re not monsters).
10. Let ‘em cool for a bit. Or don’t. I mean, warm chocolate chips? C’mon.

🙋‍♀️ FAQs — Muffin Talk

Zucchini Banana Chocolate Chip Muffins

---

• Author: Emily
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Zucchini Banana Chocolate Chip Muffins are moist, lightly sweet, and loaded with veggies, fruit, and melty chocolate chips – perfect for breakfast or snack time!

---

Ingredients

Scale 1x2x3x

• 2 small zucchini, grated (about 2 cups before squeezing out the water)
• 2 ripe bananas, mashed (about 1 cup mashed)
• 2 large eggs
• ¼ cup nonfat plain Greek yogurt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons vanilla extract
• ⅓ cup sugar (go ½ cup if you want ‘em sweeter)
• 1½ cups white whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips

---

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. Grate zucchini and squeeze out excess moisture using a clean towel. Set aside.
3. In a large bowl, mash bananas and whisk in eggs, Greek yogurt, olive oil, vanilla, and sugar.
4. Fold in the grated zucchini.
5. In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
6. Add dry ingredients to the wet mixture and stir until just combined.
7. Gently fold in chocolate chips.
8. Divide batter evenly among muffin cups.
9. Bake for 18–22 minutes, or until a toothpick comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

You can freeze these muffins for up to 2 months. Reheat in the microwave for a quick snack!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 160
• Sugar: 10g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: zucchini muffins, banana muffins, chocolate chip, healthy snack

Wrapping It Up 🍫

These muffins are the kind you make once and suddenly… it’s like, why haven’t I always been doing this? They’re great for lazy breakfasts, lunchbox treats, or just stress-eating while pretending to clean the kitchen.

Also, there’s just something kinda smug-feeling about eating chocolate chip muffins that have vegetables in them. Like, “Look at me adulting with my fiber and potassium!”

So yeah—grab those squishy bananas and that lonely zucchini, and whip these up. Your future snack-craving self will thank you.