First Published: August 31, 2009… Last Updated: August 23, 2019
Chocolate Banana Zucchini Muffins are a great way to incorporate overabundant zucchini and overripe bananas. This breakfast treat is moist, delicious and full of chocolate and banana flavor. A great side to your morning cup of coffee.
Breakfast is always better when you have some muffins to offer up to your family! They are easily portable so can be a grab and go breakfast for busy mornings. If you’re looking for a treat to pack in your child’s lunch box, this makes a great one!
Surplus Zucchini and ripe bananas means it’s time to make the muffins!
Muffin recipes are a delicious way to use ingredients that you may need to find something to do with bananas before they spoil. I have made many zucchini recipes over the years. One of our favorites being Chocolate Zucchini Cake with Spiced Cream. And, these muffins are another favorite!
I wanted to add some chocolate to a zucchini and banana combination, so cocoa powder came to the rescue for a chocolate zucchini banana feel! I left out the chocolate chips, but you can feel free to add them if you wish.
All about the Zucchini
Because I had a huge surplus of zucchini this year, I decided to do a little studying up on it to find out if it really was all that! I wondered if I was eating something that may not be beneficial to my health in anyway and if I should even bother to continue with it. After all, I’m flooded with it this year!
I found that considered by many to be a vegetable, Zucchini is really a fruit. It is rich in vitamins and minerals and is a great source of potassium! So, making sure to eat your zucchini is not a bad thing!
Making Chocolate Banana Zucchini Muffins
Whenever I make anything with zucchini, I like to let it drain first. Sometimes I will salt it, depending on what I am going to make with it. For muffins however, I do not add salt. I just sit it in a drainer and let it be for about 15 minutes. Then, I will press down on the zucchini and press any water that’s there out.
When making muffins, you want to mix the wet ingredients together first. I like to mash my bananas up really well and then I mix in the oil, extract, eggs. and sugar.
Next, I add all the dry ingredients to the wet ingredients and stir until just combined.
Once the wet and dry ingredients are mixed, I stir in the shredded, drained zucchini.
The the batter is divided up between 24 muffin cups lined with paper liners. With the amount of batter per cup at approximately 1/4 cup or 1 large cookie scoop.
The zucchini muffins are baked at 350 degrees for about 20 minutes, or until they are no longer wet on top. When inserting a toothpick in the center of the muffin, it should come out clean.
Cool the chocolate banana zucchini muffins on a cooling rack for 10 minutes before serving. Cool completely before storing.
These muffins can be stored on the counter in a sealed container for about 4-5 days, in the freezer for 3-4 weeks.
Other zucchini recipes you may like
Because of our love of zucchini, I am always trying out new recipes! Below are some of our favorites you may also like to try.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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