Description
These Double Chocolate Zucchini Muffins are moist, rich, and secretly nutritious. Made with bananas, shredded zucchini, cocoa, and mini chocolate chips, they’re perfect for breakfast, snacks, or a healthyish dessert. Gluten-free, freezer-friendly, and kid-approved!
Ingredients
Scale
- 2 medium spotted bananas, mashed (about 1 cup)
- 2 large eggs
- 1/2 cup cane sugar
- 1/4 cup avocado oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 1/4 cups gluten-free all-purpose flour (or regular AP flour)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- Pinch of fine salt
- 1 cup shredded zucchini (do not squeeze liquid out)
- 1/4 cup mini chocolate chips (dairy-free if needed)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 12-cup muffin tin with liners or spray.
- In a large bowl, whisk together mashed bananas, eggs, cane sugar, avocado oil, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, cinnamon, and salt. Stir gently until just combined.
- Gently fold in shredded zucchini and mini chocolate chips.
- Divide batter evenly into muffin tin, filling 3/4 full. Sprinkle extra chips on top if desired.
- Bake 16–18 minutes, or until a toothpick inserted comes out mostly clean.
- Let cool in pan 5 minutes, then transfer to wire rack.
Notes
- Do not squeeze the zucchini—it keeps the muffins moist.
- Use very ripe bananas for natural sweetness.
- Don’t overmix the batter to keep muffins tender.
- Cool fully before storing to avoid sogginess.
- Store up to 1 week in the fridge or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A