Zucchini Banana Chocolate Chip Muffins

If zucchini bread and banana bread had a cinnamon-y baby, these Zucchini Banana Chocolate Chip Muffins are it! All you need to make these delicious muffins is one bowl and some healthy, nourishing ingredients, like banana, zucchini, Greek yogurt, olive oil, and whole wheat flour.

stack of banana zucchini chocolate chip muffins

Why You’ll Love These Muffins

  • These Zucchini Banana Chocolate Chip Muffins are super flavorful with notes of vanilla, cinnamon, and chocolate. They make a delicious part of a meal, snack, or treat!
  • It’s an easy, one-bowl recipe. Hey, let’s keep life easy when we can!
  • These Banana Zucchini Muffins are quite nutrient-dense, loaded with whole grain white whole wheat flour, fruit, and vegetables. We’ve swapped traditional butter for Greek yogurt and extra virgin olive oil, creating a muffin that is lighter, lower calorie, and has less saturated fat than similar muffins.
  • They’re family-friendly and (at least in my house!) 100% kid-approved.

Featured Ingredients

ingredients to make zucchini banana muffins with chocolate chips
  • Zucchini: 2 small zucchini turn into about 2 cups freshly grated zucchini or 1 cup grated zucchini after all the moisture has been wrung out.
  • Banana: Mash two medium bananas. You can use previously frozen bananas that have been defrosted.
  • Greek Yogurt: Using Greek yogurt instead of the butter used in most recipes leads to a lighter muffin with less saturated fat.
  • Extra Virgin Olive Oil: Olive oil is an oil with numerous health benefits. Including a little olive oil instead of all Greek yogurt gives a much better texture and crumb.
  • Eggs: Eggs help provide structure to the muffin. They have not been tested with flax eggs or any other egg substitutes, just a head’s up!
  • Vanilla: Adds a homey, delicious flavor.
  • Sugar: At the end of the day, added sugar is added sugar no matter the source. This recipe uses a little less regular sugar, but you can use any granulated sugar substitute (like coconut sugar, maple sugar, allulose, stevia, etc.)
  • White Whole Wheat Flour: White whole wheat flour is a 100% whole grain, just like regular whole wheat flour. It just uses a slightly different variety of whole wheat.
  • Cinnamon: Adds the best flavor to both banana bread and zucchini bread, so obviously it’s delicious here!
  • Chocolate Chips: Can’t go wrong with some chocolate chips! I love using semi-sweet, but you can use milk chocolate or whatever you prefer. If you’re looking for a lower added sugar option, I recommend Lily’s stevia-sweetened chocolate chips — they’re delicious! (If you can’t find Lily’s on Amazon, check your local store or order from Thrive Market – and get 40% off your first order with my affiliate link!)

Tips to Make Zucchini Banana Chocolate Chip Muffins

collage depicting steps to make zucchini banana chocolate chip muffins
  • All you need is one bowl and a spoon. But hot tip – if you prefer to use a stand mixer or a hand mixer, let the beaters or paddle mash your bananas for you.
  • Zucchini can vary greatly in size (especially if picking from your garden – they can vary greatly from morning to night!). Measure by cups, and use two cups freshly grated, or about one cup once all the liquid has been wrung out of the zucchini.
  • Using a cheesecloth bag, or nut milk bag, or a kitchen towel is an easy way to contain the zucchini while you’re wringing it out.
  • Like most quick bread recipes, all you need to do is mix the wet ingredients, stir in the dry ingredients, then fold in the chocolate chips.
  • Bake until an inserted toothpick comes out clean.

Recipe Q&A

Should I measure my zucchini before or after I wring out the moisture?

You can do either. The recipe calls for about two cups of zucchini measured before straining, or about 1 cup after all liquid has been squeezed out.

How can I get rid of any green so my kids will eat them?

I definitely don’t recommend hiding food from your kids. My kids aren’t into eating zucchini by itself, but they’re all about grating zucchini, making these muffins, and of course, eating them.

To make the green less obvious, use a smaller-hole grater, or peel the green away from the zucchini before grating.

Does the Greek yogurt change the texture?

Nope! Because there’s a little bit of olive oil, too, it helps preserve a texture more similar to traditional muffins, while allowing them to be a bit lighter.

Can you taste the olive oil?

No, the amount used is small enough it doesn’t affect the muffin’s flavor. Extra virgin olive oil is one of the healthiest oils you can use, and it works beautifully in recipes like these!

zucchini banana chocolate chips muffins on a black cooling rack over marble

Can I make these without added sugar?

Yes, swap sugar for a non-nutritive sweetener, like allulose (my personal favorite), monk fruit, or stevia. Then use a stevia-sweetened or other sugar-free chocolate chip (like Lily’s).

Can I use honey instead of sugar?

I don’t recommend using honey, maple syrup, or another liquid sweetener. It adds too much moisture and negatively impacts the texture of the muffin.

What other mix-ins can I use?

Whatever you’d like! Chocolate chips, nuts, seeds, dried cranberries or raisins – make them fit your preferences and needs!

How should I store the muffins and how long do they last?

Store the muffins in an airtight container at room temperature for 3-5 days.

Can you freeze banana zucchini muffins?

Yes, muffins can be frozen and stored up to three months in the freezer.

half of a muffin showing the tender crumb of the zucchini banana chocolate chip muffin

More Zucchini Recipes

More Healthy Muffin Recipes

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stack of banana zucchini chocolate chip muffins

Zucchini Banana Chocolate Chip Muffins

Zucchini Banana Chocolate Chip Muffins are sweet, tender, and full of nourishing ingredients like whole wheat flour, cinnamon, and olive oil.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Muffin, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 171kcal
Author: Lindsey Janeiro, RDN


  • 2 small zucchini, grated (about 2 cups before wringing out water)
  • 2 bananas, mashed (about 1 cup mashed)
  • 2 large eggs
  • ¼ cup nonfat plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons vanilla extract
  • cup sugar (1/2 cup for sweeter muffins)
  • 1.5 cups white whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips


  • Preheat oven to 350°F and spray with nonstick spray, oil, or line 12 tins in a muffin pan.
  • Place grated zucchini in a cheesecloth bag or a clean towel and (over a sink or a bowl) wring out as much moisture from the zucchini that you possibly can. You should be left with about 1 cup drained, grated zucchini.
  • In a bowl, combine grated zucchini, mashed banana, eggs, yogurt, olive oil, vanilla and sugar. Add the flour, cinnamon, baking soda, baking powder, and salt and mix until just combined. Gentle fold in the chocolate chips.
  • Divide the batter evenly into the muffin tins. If desired, sprinkle a few additional chocolate chips on top for aesthetics.
  • Bake for 23-25 minutes, or until an inserted toothpick comes out clean.
  • Serve the muffins warm or at room temperature and enjoy!


Nutrition is calculated with 1/3 cup sugar.


Calories: 171kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.8g | Cholesterol: 31.3mg | Sodium: 159mg | Potassium: 259mg | Fiber: 3g | Sugar: 13g | Vitamin C: 7.6mg | Calcium: 50.6mg | Iron: 1.1mg

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