Before you walk away from the word “zucchini”, you need to check out how moist and flavorful these simple zucchini banana muffins are. They are mainly sweetened by ripe bananas and made with coconut flour. You will get a little crunch from bits of fresh zucchini and hit your vegetable quota for the day.

Soft and fluffy, sweetened only with bananas and a touch of decadent chocolate chips, this zucchini banana muffin recipe is to die for.

I seriously cannot think of a better way to sneak some veggies into a recipe.

Not only is this made with zucchini, but it has bananas in it too!

The zucchini is shredded up so it’s super fine and you can’t even tell it’s in there, making this a perfect recipe for those little rascals who don’t like to eat their veggies!

The other great thing about this recipe is that you can easily switch it up with other ingredients that you like in your muffins.

Some of my favorite are walnuts, pecans, and/or berries.

Ingredients Needed to Make Zucchini Banana Muffins

You guys know I like to keep my recipes simple, tasty, and easy to make and this one is no different.

All you need is 7 simple ingredients to make these yummy banana zucchini muffins!

You will need:

  1. Medium zucchinis
  2. Eggs
  3. Ripe Banana
  4. Coconut flour
  5. Almond butter
  6. Chocolate chips 

You can swap out any nut butter that you like to use in your recipes if you don’t want to use almond butter.

I love using peanut butter but any smooth nut butter will work too.

How to Make Zucchini Muffins

First, using a box grater, grate the zucchinis into fine shreds.

Drain the water out of the zucchini shreds by placing them in a nut milk bag or paper towel and squeezing out as much water as you can

You will need 1 cup of zucchini shreds AFTER draining.

Make sure to really squeeze out as much as you can because if there is too much water in the zucchini it could lead to soggy muffins that fall apart.

Second, take all of your wet ingredients: eggs, banana, and almond butter and mix them together.

Do not add the zucchini or chocolate chips in yet.

Add your dry ingredients to the wet and thoroughly combine.

Then, gently fold in the zucchini shreds and add chocolate chips (if using) to the batter before baking.

Bake muffins at 375 F for about 27 – 30 minutes; until a toothpick comes out clean when inserted into the center.

What’s the Best Way to Shred Zucchini?

Shredding zucchini and adding it to your baked goods is a great way to sneak extra veggies in without anyone knowing.

I personally prefer to use a box grater, because the small holes grate the zucchini so that it’s super fine and can basically go unnoticed once baked.

I’ve also used the medium size holes on the grater and found there to be more noticeable pieces of the zucchini here and there.

If you choose to use the smaller holes to shred the zucchinis, the zucchini will pretty much dissolve in the muffins once baked. 

So take your pick! You can use either size, just depends on what you prefer for texture!

What Can I Substitute Bananas with in Zucchini Muffins?

I love baking with bananas, but if you don’t like them or you are just trying to keep the recipe on the low carb side instead:

  1. Applesauce
  2. Pumpkin puree

How to Store Zucchini Banana Muffins

These muffins will hold up really well if you want to freeze them and keep them longer

So you can totally make a larger batch and use this as one of your meal prep recipes for a perfect on-the-go sweet breakfast or snack.

You can also keep them in an air tight container in the fridge for 4-5 days.

Have you ever made zucchini muffins? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A stack of moist zucchini banana muffins with chocolate chips

Get the recipe:Zucchini Banana Muffins {with Coconut Flour}

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These moist and soft muffins are sweetened with ripe bananas and made with coconut flour. You will get little crunches from bits of fresh zucchini and hit your daily vegetable quota.
4.72 stars (7 reviews)
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Ingredients

  • 1 1/2 cup Mashed ripe bananas, ~ 4 medium bananas *
  • 1/2 cup peanut butter , **
  • 2 eggs, room temperature
  • 1/4 cup coconut flour, packed, 35g ***
  • 1 tsp baking powder
  • 1/2 cup chocolate chips divided
  • a pinch of sea salt
  • 1/4 cup coconut sugar, optional ***
  • 1 cup shredded zucchini, drained ~ 2 medium zucchinis

Equipment

Instructions 

  • Preheat the oven to 375 F
  • Cut the ends and stems of the zucchinis. Use a box cheese grater to shred them. Then drain it using a nut milk bag/cheesecloth, or several paper towels. Make sure to drain the zucchini well, otherwise it could result in soggy muffins
  • Measure the drained zucchini for 1 cup. And set aside.
  • Mash all the wet ingredients – ripe bananas, peanut butter and eggs or pulse in a food processor until smooth,
  • Combine the dry ingredients – coconut flour, baking powder, and sea salt. Mix well then fold in shredded zucchinis and 2/3 of the chocolate chips.
  • Grease muffin cups or muffin pan down with some coconut oil. Evenly divide up the muffin batter into the cups. Fill it up close to the top.
  • Sprinkle the rest of the chocolate chips on top and an extra pinch of sea salt (optional). Bake for 27 – 30 minutes until toothpick come out clear after sticking through the middle.
  • Let it cool for 10 – 15 minutes then rest them on a cooling rack. Store in airtight containers in the fridge or freezer.

Notes

  1. *Measured 1 1/2 cup after mashing
  2. You can also use cashew butter or almond butter instead.
  3. **Make sure to pack the coconut flour tight in the measuring cup to get the accurate amount or use a food scale for the gram measurement. 
  4. ***Coconut Sugar is optional. it won’t affect the texture.
Serving: 1g, Calories: 173kcal, Carbohydrates: 21g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 229mg, Fiber: 3g, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: American