Chocolate Zucchini Banana Muffins

Chocolate Zucchini Banana Muffins... these muffins are seriously AMAZING! The texture and flavor are PERFECTION!

Is your zucchini in full bloom?! Most of us are desperately looking for yummy and different ways to use up our zucchini crop. Don’t get me wrong, zucchini bread is always my go-to, but it is SO nice to change things up once and a while!

These Chocolate Zucchini Banana muffins are adapted from my Chocolate Banana Muffin recipe and they turned out fabulously. In fact, this will become a new zucchini regular at our house.

The muffins are perfectly most and the the texture and flavor combo is delicious! My kids, once again, gobbled up these muffins without even noticing the zucchini. I love when that happens :) In fact they were asking for seconds almost as soon as I set down their first muffin.

This is one recipe you will DEFINITELY have to try out for yourselves! Believe me, you will be SO happy you did… and so will everyone else who gets to sample them :)

Chocolate Zucchini Banana Muffins... these muffins are seriously AMAZING! The texture and flavor are PERFECTION!

5.0 from 10 reviews
Chocolate Zucchini Banana Muffins
These muffins are seriously AMAZING! The texture and flavor are PERFECTION!
  • 1 cup mashed bananas
  • ⅓ cup oil
  • 1 egg
  • 1 cup sugar
  • 1½ cups zucchini, grated and well drained
  • 1¾ cups flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup mini chocolate chips
  • Sugar for sprinkling on tops
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, oil, egg, and zucchini large mixing bowl.
  3. In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana/zucchini mixture. Stir in chocolate chips.
  4. Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  5. Bake for 20 to 25 minutes at 350 degrees F.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Lindsay

    These sound awesome !I can't wait to try them!

  2. Maria


    Delish!...I've made these twice and each time...they disappear. A great way to use up the zucchini everyone dropped off this summer (shredded and froze).

  3. Mere

    OH my!!! These muffins are incredible! I changed the recipe the second time I made them. I used 1/2 cup brown sugar and 1/4 cup organic sugar - reducing the sugar. I used coconut oil in half of the oil requirement and put in 1/2 tsp of baking powder.
    Thank you for the base recipe!!!

  4. Carol

    Can you use this recipe as a bread instead of a muffin

  5. Rosemary

    They were wonderful and fun to make and everyone LOVED them especially the kids 10 stars

  6. Mama McNeil

    Yum! I added 1/4 cup flax meal to healthy them up a bit. Will probably reduce sugar to 1/2 cup next time.
    Great recipe!!!

  7. Pat

    These are wonderfully delicious. I can't wait for my next bunch of bananas to ripen so that I can make some more. The whole family loved them.

  8. Aimee

    Do you mean the unsweetened cocoa?

  9. Tahnee

    I made these and even my partner loved them and he's not a sweet tooth. So moist although I don't think it's necessary for a teaspoon of sugar on the top of each muffin. Seemed excessive, so I'll do it the same but just do a lite sprinkle of sugar to see how they turn out.

  10. Pat


    These are simply amazing. I have made them 3 times now. They just keep getting better. They're so good you can have them fir breakfast, a snack, or evening desert instead of a cupcake have one of these. This time is split the sugar, half white half brown. I didn't notice any difference.

  11. Connie


    Just made these with the following adjustments and they were fabulous: Substituted applesauce and 2 T of butter for oil; added 1/2 cup oats; used 1 C all purpose flour and 1/2 cup whole wheat flour; added chopped walnuts; cut sugar to 3/4 C.

  12. cassandra stuart


    Hi there! This was an amazing recipe. Cute that I found it exactly a year after you posted it :-) The only thing I did differently was combine sea salt with sugar to sprinkle on top. The sea salt really adds a punch and brought out the flavour of the chocolate. I'll definitely be making these again thanks to you!

  13. Michelle Lynn


    THE BEST!!!! I have been waiting for zucchini season to make these again! These are so amazing I felt as though I could give up my day job and become a baker! But, seriously, the only thing I substituted was using coconut oil(same amount) instead of just regular oil. Better for you and makes them even more moist! A+

  14. LAURA



  15. Gigi


    I love this recipe for muffins. So kid friendly, my babies devoured them. They enjoyed them for breakfast AND snack time. :) Thank you for sharing.

  16. Megan


    These are so good! My daughter loves them (she doesn't know she's eating zucchini). I substituted applesauce for oil 1:1 and they still turned out perfectly!

  17. Lyle Kennedy

    These are wonderful! What a great way to get some veggies and fruit into my grandson who eats neither

  18. Stine


    Very good recipe. They taste amazing and are nice and moist. The only thing is that you Americans must have very large muffin tins, this recipe gave 18 muffins made with a big cookie scoop worth of dough in each. A bit annoying when a standard muffin tin has 12 wells

  19. Sarah

    Could applesauce be used in place of of the oil? I will be making these for my kids (anyway I can sneak fruits/vegetables would be fantastic)...

  20. Maya


    Wow! First time I get a nice fluffy muffin with zucchini and banana, and not too sweet either. Big hit with the kiddos and elders too :)