Chocolate Zucchini Banana Muffins
Moist chocolate zucchini banana muffins made in one bowl - naturally sweet, fudgy, and veggie-packed for the perfect breakfast or snack in under 40 minutes.
Servings 6 serves
Calories 406kcal
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.
Nutrition
Calories: 406kcal | Carbohydrates: 66g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 463mg | Potassium: 400mg | Fiber: 5g | Sugar: 36g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 193mg | Iron: 3mg