Need a great late summer zucchini recipe? These Banana Zucchini Chocolate Chip Muffins are wonderfully moist and have the perfect combination of flavors. Use extra ripe bananas for less sugar.
Are looking for a way to use up the bananas sitting on the counter for a long time and the zucchini bounty in your garden? Look no further. Loaded with shredded zucchini and bananas, these Banana Zucchini Chocolate Chip Muffins are like killing two birds with one stone. Use ripe banana for sweetness and zucchini for moisture. These are loved by kids too.
You might have noticed that I’m a bit obsessed with zucchini lately. I’ve shared several zucchini recipes this summer. Both sweet and savory. Hope you are not bored. Well, I’m planning to stop here. There will be no zucchini recipes here until next summer. That doesn’t mean I will stop cooking or baking with zucchini though. Not yet. It’s for sure that we will have Vegan Zucchini Tomato Casserole as a side dish for a few more weeks.
Baking zucchini chocolate chip muffins with banana
We often have over-ripe bananas in the fruit bowl because somehow we forget them there or bananas go brown too fast. Faster than we expect. My go-to recipe for these bananas with an ugly look is Banana Yogurt Pancakes with no sugar, but this time I wanted to use them to sweeten my zucchini muffins.
After seeing that it’s possible to make Healthy Chocolate Zucchini Muffins that are super delicious, I decided to try a dairy-free version with less chocolate flavor that comes from chocolate chips only.
My main purpose for using banana in recipes like this is to use less sugar because it works as a natural sweetener. That’s why we need over-ripe bananas. Got the idea, right? You don’t need to worry about those brown bananas in your kitchen any more. The browner, the sweeter.
Is sugar needed in baking?
I tested this recipe without refined sugar first, using just the sweetest bananas I had. The result was okay but not very satisfying. The muffins tasted good on the first day, but they weren’t moist enough and got even drier on the next day despite all the zucchini in them.
Also, their color was not pleasing either. The muffins were pale when removed from oven even though they were completely baked, so I learnt that sugar not only helps moisture but it is also needed for browning. What is worse, they got darker as they waited. I think it is because of banana. Obviously, it wouldn’t have been like this with applesauce.
To avoid dairy products in this recipe, I sticked to the plan and didn’t add any in my second try. I used just 1/3 cup sugar instead and voila! My zucchini chocolate chip muffins were amazing this time. A little sugar was needed to solve the problem. Sugar melts when heated and should be considered as a wet ingredient in baking. It really helps moisture.
You can read more about Reducing Sugar in Baking Recipes on Food52.
Although the sweetness of these muffins is okay for me, I think serving them with honey or maple syrup on the side would be a nice idea for those who want a little more sweetness.
If you have a chance to make these Zucchini Chocolate Chip Muffins, I’d love to hear your feedback. Please rate the recipe and leave a comment below!
More baked zucchini recipes:Print
Banana Zucchini Chocolate Chip Muffins
Zucchini chocolate chip muffins sweetened with banana. Perfect recipe to use up over-ripe banana and zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 2 eggs
- 1/3 cup sugar
- 1 cup mashed ripe banana
- ¼ cup olive oil (not extra virgin)
- 1 teaspoon vanilla extract
- 1 and ½ cups whole wheat flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 cups shredded unpeeled zucchini
- ½ cups dark chocolate chips
- 1 tablespoon dark chocolate chips for topping
- Preheat the oven to 350F. Line a muffin tin with paper liners. Set aside.
- In a large bowl, beat together the eggs and sugar until creamy. Add in mashed banana, olive oil and vanilla extract. Mix until combined.
- In a medium bowl, whisk together the flour, cinnamon, salt and baking powder. Grradually add this to the wet mixture and mix just until combined.
- Squeeze shredded zucchini in your hands, but don’t try to make them completely dry. Fold in the shredded zucchini and chocolate chips. Don’t overmix.
- Scoop the batter into the prepared muffin liners, filling them ¾ of the way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven, let them cool for 5 minutes in the muffin tin and then place them on a wire rack to cool completely.
- Serving Size: 1 muffin
- Calories: 105
- Sugar: 5.6g
- Sodium: 59.8mg
- Fat: 5.4g
- Carbohydrates: 13g
- Protein: 2.2g
- Cholesterol: 26.7mg
Keywords: banana muffins, zucchini recipes, zucchini chocolate chip muffins