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 ¼ 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.
Another delicious banana zucchini recipe combination is this Zucchini Banana Bread. If you want to stick to chocolate and zucchini, then try this Chocolate Zucchini Bread. It is Grumpy's Favorite!
These Zucchini Fritters make a delicious appetizer or side dish as do these Cashew Breaded Zucchini Chips. And, a delicious main dish is this Zucchini and Ricotta Stuffed Chicken Breast!
*If you made this recipe, please give it a star rating!*
Chocolate Banana Zucchini Muffins
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Ingredients
- 3 large eggs
- 2 cups white sugar
- ½ cup oil
- 2 mashed bananas
- 1½ teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
Instructions
- Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins.
- In a large bowl beat the eggs. Beat in the sugar, oil and banana. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling ⅔ of the way full. Bake at 350 degrees for 20 minutes. Cool.
Kaitlyn
How many calories are in each muffin?
Shelby
Hi Kaitlyn, I updated the recipe with the nutrition facts for you. Enjoy!
melanie_2187
Just made these last night, they're amazing! Thanks for sharing! :))) New staple in my recipe book!
Anonymous
Your muffins look absolutely delicious, I can't wait to try them out! 🙂
But before I do that, I need you to answer me a couple of questions 😉
How many muffins does your recipe make? Are the muffins really soft? How long do they stay soft? Thank you very much for your answers! 🙂
Shelby
Depending on the size of your muffin pan it should make 18-24 muffins. They are soft and they stay moist - the banana and zucchini help them retain the moisture and they actually get moister as time goes by. I like to freeze half of them if I make them when its just two of us, but this is a recipe that I am well know for taking to work to share 🙂 Hope you will enjoy!
{kiss my spatula}
amazing!! luckily i have zucchini sitting at home right now!
Hillary
Great recipe! Here is another great resource for all things zucchini bread! 🙂
Krissy @ The Food Addicts
thanks for the awesome idea! i have a lot of zucchini from my harvest, so it would be great to use them up. i never thought about using it for a dessert before! cool!
ebagger
Sounds and looks just fantastic!
Best, Emily (justeatfod)
the ungourmet
This muffin looks extremely moist and oh-so-delicious! Nice!