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 1/4 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.
*If you made this recipe, please give it a star rating!*
- 3 eggs
- 2 cups white sugar
- 1/2 cup oil
- 2 mashed bananas
- 1 1/2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 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 2/3 of the way full. Bake at 350 degrees for 20 minutes. Cool.
Amount Per Serving: Calories: 197Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 170mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g