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    Home » Chocolate Chip Zucchini Banana Muffins Recipe!

    July 4, 2014 By Ruth V. 42 Comments

    Chocolate Chip Zucchini Banana Muffins Recipe!

    This post may contain affiliate links. Click here for more information.

    Even the pickiest child will devour these chocolate chip zucchini banana muffins. They are SO good and easy to make. Plus, they have hidden vegetables that you can't even taste.

    Zucchini Banana Muffins

    I know I've said it before, but my picky toddler sure gives me a run for my money. He will NOT eat any fruits or vegetables in their natural state. NONE. Puree pouches - you bet - all day long. I'm tired of it and it's costing us a fortune. In my quest to get more creative in sneaking fruits and vegetables into his diet, I decided to try my hand at zucchini and banana muffins. I didn't think he'd go for just that though - he's got a sweet tooth you wouldn't believe, so I added some chocolate chips into the mix to pique his interest. It totally worked! These are a hit in our home and I hope your family will love them too. I made a large batch and froze several of them. They're also dynamite when cut in half, lightly buttered and "grilled" in a frying pan. Without further ado, here is how to create chocolate chip zucchini banana muffins.

    Chocolate Chip Zucchini Banana Muffins Recipe

    Chocolate Chip Zucchini Banana Muffins

    Print

    Chocolate Chip Zucchini Banana Muffins Recipe!

    Ingredients

    • 2 over-ripe bananas peeled and mashed
    • 1 zucchini - grated
    • 1 cup chocolate chips use less if you'd prefer, I prefer mini chocolate chips here
    • ½ cup sugar
    • 1 ½ cups flour
    • ½ teaspoon salt
    • ½ tablespoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon nutmeg
    • ½ cups of cinnamon applesauce you could use regular applesauce + cinnamon or vegetable oil instead
    • ½ teaspoon of vanilla

    Instructions

    1. Preheat your over to 350 degrees.
    2. Line your muffin tin with cupcake wrappers, or lightly grease/spray with non-stick spray.
    3. Mix your bananas, zucchini, applesauce, sugar, and vanilla together. I used a stand mixer, but feel free to do this by hand - just make sure you mash up the bananas well.
    4. Add in the rest of your dry ingredients, but reserve the chocolate chips for last.
    5. Once your ingredients are blended together nicely, fold in the chocolate chips.
    6. Fill your muffin pan and bake for about 30 minutes.
    7. Let cool before eating.

    Chocolate Chip Zucchini Banana Muffins

    You could use full size chocolate chips, but the mini chips are super cute and preferable in this recipe. Whatever you have on hand works though!

    Chocolate Chip Zucchini Banana Muffin

    Do you think your kids will love these Chocolate Chip Zucchini Banana Muffins? Even my extremely picky toddler enjoys these and he has no idea he's eating veggies.

    Chocolate Chip Zucchini Banana Muffin

    Chocolate Chip Zucchini Banana Muffin

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    Reader Interactions

    Comments

    1. Molly says

      July 04, 2014 at 11:06 am

      Oh yes! I've been waiting for this recipe!! Will be making these babies for sure! Thanks!

      Reply
    2. MJ Dee says

      July 04, 2014 at 2:50 pm

      Whoa! Now that's something to make! Love the use of applesauce and my family won't even know there's zucchini in them. Thanks for sharing!

      Reply
    3. Sharon R Siqueiros says

      July 06, 2014 at 12:00 am

      These look delicious!! We love muffins and my husband adores anything banana. Thanks for the recipe, going to pin it now

      Reply
    4. Brittany says

      July 06, 2014 at 1:46 am

      I love a good muffin recipe but I had to comment because I'm so relieved that my toddler isn't the only one with this problem! She's two and won't eat a fruit or vegetable in its natural form. It's the most frustrating thing ever. We do a lot of muffins, pumpkin/squash/apple pancakes, and lots of purées. I swear we've spent more money on food pouches. Anyway Im just relieved because I've never heard of anyone else having this problem I really thought I was alone. Thank you for writing about it!

      Reply
      • Ruth V. says

        July 06, 2014 at 12:23 pm

        You are definitely not alone! We spend so much money on pouches! On one hand I'm thrilled he's getting the fruit/veggies from the pouches, but on the other hand they're so expensive. I'm hoping he'll start coming around and trying raw fruits and veggies more, but I think he just doesn't care for the texture. I will definitely try the apple pancakes - I hadn't thought about hiding fruit in those before!

        Reply
    5. ANN*H says

      July 06, 2014 at 6:30 pm

      Thanks fore recipe for the muffins. This is a way to squeeze squash into the kids with out them knowing it.
      The bananas and chocolate chip is a draw for the kids taste buds. We all can enjoy them.

      Reply
    6. Yvette Chavez says

      July 10, 2014 at 1:03 pm

      That's looks like an easy recipe

      Reply
    7. Lozzy H says

      July 10, 2014 at 9:01 pm

      Hi, thanks for the recipe we are going to try it today!
      Just in relation to your comment about pouches costing you a fortune, did you know you can purchase re-usable pouches? They still have the same mouth piece for th kids to 'suck' from but the other side has a zip lock so you can pour in the food. Dishwasher safe too.
      We do yoghurt and freeze, you could do applesauce, custard, soups and your own fruit/vegetable purses. Even if you just buy those items in bulk and then just portion and freeze. I would say it saves us $5 a week for one child and just in school lunchbox yoghurts. All adds up!
      Ps. I have the opposite with my fussy eater. She is pretty much a self-proclaimed vegetarian despite not knowing what a vegetarian is or having any views on such topics... Just doesn't like the taste of meat.

      Reply
    8. Sarah Martin says

      July 14, 2014 at 10:01 am

      Can't wait to try these!

      Reply
    9. Tamara says

      July 29, 2014 at 7:52 pm

      What would be the measurement of shredded zucchini? 1 cup?

      Reply
      • Ruth V. says

        July 30, 2014 at 7:41 am

        Yes, about a cup. Although mine has a lot of water content so I drained it, then put it in a towel to absorb a little of that excess moisture. Thanks!

        Reply
    10. Amanda Coburn says

      August 13, 2014 at 7:10 am

      These look amazing Ruth, I'm making them this morning for breakfast 🙂

      Reply
      • Ruth V. says

        August 13, 2014 at 7:53 am

        Thanks Amanda! I hope you and the little ones love them!

        Reply
    11. Bridgette Smith says

      August 16, 2014 at 1:32 pm

      Is the baking soda measurement correct? Usually I see teaspoon not tablespoon. Thanks for the recipe!

      Reply
      • Ruth V. says

        August 17, 2014 at 4:39 pm

        Yes, that's what I used (0.5 tablespoon which is 1.5 teaspoons). Thanks!

        Reply
    12. Linda Manns says

      August 16, 2014 at 7:09 pm

      These look and sound so good. I really like the chocolate chips in them. Thank you for sharing this recipe

      Reply
    13. RANDY FULGHAM says

      August 25, 2014 at 10:56 am

      THANKS FOR SHARING THIS RECIPE--THIS SOUNDS AND LOOKS GOOD.....

      Reply
    14. Kari cronin says

      September 16, 2014 at 4:37 pm

      These look delicious! I always have ripe bananas and zucchini from my garden. Can't wait to try these!

      Reply
    15. Max Armstrong says

      October 22, 2014 at 4:35 pm

      I just found your recipe on Pinterest and whipped them up today!
      Thanks

      Reply
    16. heather @french press says

      November 04, 2014 at 8:15 pm

      I love that there are so many healthy ingredient sin these muffins

      Reply
    17. Alyssa @ Piece of Home says

      November 08, 2014 at 5:29 pm

      I love new banana recipes! I will have to share with my sister-in-law to get those nieces to eat their veggies. I will be trying this one soon! Thanks for sharing!

      Reply
    18. Allie says

      November 09, 2014 at 3:01 am

      I'm going to make this for my family on Tuesday, does this recipe yield 12 or 24 muffins? Also, just making sure--they're muffins, not mini muffins?

      Reply
      • Ruth V. says

        November 09, 2014 at 10:27 am

        Regular size (cupcake/muffin) tins are what I used. I want to say it made 12, but I really can't remember - it very well could be 24. I need to make them again apparently!

        Reply
    19. Jennifer Abel says

      November 09, 2014 at 9:54 pm

      Love the idea of hiding vegetables from the kids and this one is good, thanks for the share I found you on Keeping it Simple

      Reply
    20. [email protected] says

      November 10, 2014 at 1:29 pm

      Yay....another yummy recipe for me to use my zucchini on! I can't wait to try this yummy recipe! Thanks for sharing! PINNED!

      Reply
    21. Kyla @HouseOfHipsters says

      November 12, 2014 at 11:32 pm

      These are making my mouth water! Thanks for sharing! I think it would be great for my new linky party starting this Saturday at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com

      Reply
    22. Sarah @ Sarah's Bake Studio says

      January 16, 2015 at 9:03 am

      These sound and look delicious! I look forward to trying a recipe that is on the healthier side but is still delicious. I look forward to trying them. Thanks for sharing!

      Reply
    23. Belinda says

      June 07, 2015 at 5:55 am

      I made these today and I think they would have been great except I feel the baking soda measurement must be wrong.....the taste and smell of it made them almost inedible (thankfully the choc chips masked the taste a little). I think I would reduce this to 1 teaspoon or maybe just use self raising flour instead.

      Reply
      • Ruth V. says

        June 10, 2015 at 6:54 am

        That's the baking soda measurement I always use. Not sure why it was so overpowering for you?

        Reply
    24. Peaches says

      August 18, 2015 at 6:19 pm

      Hi I just made these and was a little disappointed. Flavor was 5? but as soon as I removed them the oven they fell.... A lot. So I am baking the second round a little longer.

      Should there be eggs? I have just never seen a muffin recipe without eggs.

      Help a girl out ?

      Reply
      • Ruth V. says

        August 19, 2015 at 7:27 am

        Hmm, I'm not sure why they fell?! I've made these several times and haven't had a problem. I'm definitely not a professional baker, but mine have all come out the same. And no eggs in this recipe. Please let me know how your second batch comes out.

        Reply
    25. yeng says

      September 02, 2015 at 2:45 pm

      thnx for the recipe! I am going to give it a try for my kids and for me (although i am on a workout plan, but a little won't hurt right? lol) A lady that I use to work with made muffins with applesauce before and boy they were so moist, I told her it tasted better than the store bought ones!

      Reply
    26. Hillery says

      September 12, 2015 at 3:42 pm

      I can't wait to try these. Do you freeze them? How long do they last and do you store them in the refrigerator? Thanks for sharing and sorry for all the questions.

      Reply
    27. Jenni says

      February 08, 2016 at 5:10 pm

      Wasn't the biggest fan of these. 30 min was way to long for my oven, took them out at 28 and they were burnt. Also too much nutmeg. That is all I taste. Seen better recipes out there.

      Reply
    28. Marsha Mary says

      March 19, 2016 at 1:28 pm

      I will definitely have to try these! I have been hiding veggies in all sorts of stuff since I got married-my husband is not big on veggies. Luckily my kids will eat veggies pretty well, but I still LOVE hiding purees in our food. Have you ever checked out Deceptively Delicious & Double Delicious by Jessica Seinfeld? They have some great recipes in there and easily show you what works together so you can create your own recipes from there.

      Reply
    29. Linda Manns says

      May 14, 2016 at 11:35 am

      These are great. My family loved them. So tasty. Thank you for sharing

      Reply
    30. Lisa says

      January 03, 2017 at 2:27 pm

      I just made these - they taste great! I substituted cinnamon for nutmeg because of an allergy in the family... but otherwise stuck to the recipe. Great recipe - will make again for sure! Thanks!

      Reply
      • Ruth V. says

        January 04, 2017 at 10:33 am

        So glad to hear that Lisa! Thank you for sharing 🙂

        Reply
    31. Val says

      April 12, 2017 at 2:16 pm

      Made these last night & my picky 21 year old actually liked them! Mine came out a little bit more brown than the way yours look so I'm not sure what I did wrong. I did substitute whole wheat flour & cocunut sugar so maybe that was a factor?! Still soooo good! Thank you! Will be adding these to my monthly to bake lists! Or weekly!

      Reply
      • Val says

        April 12, 2017 at 2:17 pm

        Also. Do you know the calorie, sugar etc content for these are?

        Reply
        • Ruth V. says

          April 13, 2017 at 10:42 am

          Hi Val! I'm sorry, I don't know that information.

          Reply

    Trackbacks

    1. Better Breakfast Ideas for Toddlers {Plus, a look at the Graco Table2Table Premier Fold Highchair} - Viva Veltoro says:
      September 8, 2017 at 09:28

      […] Muffins with apples and yogurt. I’ve been making these Chocolate Chip Zucchini Banana Muffins for years since it’s a sneaky way to get my kids to eat veggies, and they’re SO good. I […]

      Reply

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