These Chocolate Zucchini Banana Muffins are the perfect better-for-you muffin that tastes like it came from a bakery but has hidden veggies. So moist and fluffy, plus they only require 15 minutes of hands on prep time. As a bonus, they are also egg and dairy free.
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What are Chocolate Zucchini Banana Muffins?
I know the flavor combination sounds a bit random trust the process because these muffins are delicious! The zucchini is not noticeable at all but adds so much moisture, so they don’t dry out quickly. The natural sweetness of the banana means we don’t have to add as much sugar as a regular bakery muffin either. They still taste very chocolatey though! They’re somewhere in between a bakery muffin and a healthy muffin. I used better-for-you ingredients like whole wheat flour where possible without compromising on taste and texture. I made them using my Zucchini Muffins and Chocolate Zucchini Bread as inspiration.
Why You’ll Love This Recipe
- Chocolatey comfort with a veggie twist: Fudgy cocoa and sneaky zucchini team up for a muffin that feels indulgent but still packs in greens.
- One-bowl: Whisk, mix, bake – just 15 minutes of effort and minimal dishes.
- Naturally moist & sweet: Ripe banana and a splash of vegan “buttermilk” keep each bite tender so you can cut back on oil.
- Freezer-friendly breakfasts: Bake a bunch, freeze extras, then toast or microwave for instant grab-and-go fuel on hectic mornings.
Ingredients You’ll Need
This recipe comes together in just one bowl with simple, everyday ingredients. Scroll to the recipe card at the bottom for exact measurements and full details.
- Whole wheat flour
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Light brown sugar or coconut sugar
- Ripe banana
- Neutral oil or melted vegan butter
- Oat or almond milk
- Apple cider vinegar
- Vanilla extract
- Shredded zucchini
- Dark chocolate chips
Instructions
Follow along with this step-by-step guide to make your Chocolate Zucchini Banana Muffins. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Prepare your muffin tin by lining or greasing the cups.
Step two: In a large bowl, whisk together all the dry ingredients.
Step three: In a separate bowl, mash the banana and stir in oil, milk + vinegar, and vanilla.
Step four: Pour the wet mixture into the dry and stir until just combined.
Step five: Fold in the shredded zucchini and chocolate chips.
Step six: Divide the batter into the muffin cups, then bake. Let cool briefly before transferring to a rack.
Storage
Once your muffins are completely cool, pop them into an airtight container: they’ll stay soft at room temp for up to 2 days, in the fridge for 4–5 days, or in the freezer for 2–3 months (just freeze in a single layer first, then bag). When you’re ready to eat, warm one in the toaster or microwave for a few seconds
Expert Tips
When you grate zucchini, it holds loads of water that can make your muffins dense and soggy. Wrapping it in a clean tea towel and giving it a good twist pulls out that extra moisture so your muffins stay light, and cakey.
FAQ
Yep! Just mix the wet and dry ingredients separately, then combine and store the batter in the fridge overnight. Bake straight from the chill for super-fresh muffins in the morning.
The riper, the sweeter – look for speckled skins or brown spots. Overripe bananas mash up easily and boost moisture.
Serving Suggestions and More Recipes
If you loved these Chocolate Zucchini Banana Muffins, you might also enjoy Green Banana Bread for another sneaky veggie recipe (I’ve even added a lower-sugar option in the notes). Or try Buckwheat Banana Bread for a gluten-free, protein-packed twist. For more hidden veggie muffin, try my light and ultra-fluffy Sweet Potato Muffins made with oat flour – perfect for breakfast on the go, snacks, or lunchboxes, and totally freezer-friendly.
Tag me on Instagram @glowdiaries___ and let me know what you think of these! Or feel free to leave a review and star rating in the comments section below the recipe card.
Chocolate Zucchini Banana Muffins
Ingredients
- ⅔ cup whole wheat flour 85g
- ⅔ cup all-purpose flour 85g
- ⅓ cup cocoa powder 30g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup light brown sugar or coconut sugar 150g
- ½ cup mashed ripe banana 120g
- ¼ cup neutral oil or melted vegan butter 60ml
- ½ cup oat or almond milk 120ml
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup shredded zucchini squeezed well to remove excess moisture (~110g after squeezing)
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flours, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a small bowl, combine the milk and vinegar. Let sit for a few minutes while you prepare the other ingredients — this creates a simple vegan buttermilk.
- In a separate bowl, mash the banana, then add the oil, vanilla, and buttermilk mixture. Whisk until smooth.
- Pour wet ingredients into the dry, mix gently until just combined — don’t overmix.
- Fold in the squeezed zucchini and chocolate chips.
- Divide batter evenly into muffin cups.
- Bake for 22–25 minutes, until a skewer inserted in the centre comes out clean or with moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Ron says
tried this rcipe yesterday and it was great! it turned out so moist and fluffy. my kids couldn’t even tell there i added zucchini and bananas haha love this