Chocolate-Zucchini-Banana Muffins

What a delightfully sneaky way to get my kids to eat banana (they’re on a strike) and zucchini! The veggies are nearly undetectable in this chocolatey, moist, mildly sweet muffin. The chocolate chips make it feel like a dessert, too!

This recipe is from the original Happy Herbivore Cookbook.


Chocolate-Zucchini-Banana Muffins
Recipe type: Muffin
  • 1 + ¼ cups whole-wheat flour
  • ¼ cup unsweetened cocoa
  • 1.25 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • 1 ripe banana, mashed
  • ½ cup unsweetened applesauce
  • ¾ cup raw sugar
  • ¼ cup non-dairy milk
  • 1 tsp pure vanilla extract
  • 1 cup shredded zucchini
  • ¼ cup vegan chocolate chips
  1. Preheat oven to 350 degrees.
  2. Whisk together flour, cocoa, baking powder, baking soda, and cinnamon together.
  3. In a separate, large bowl, cream mashed banana with applesauce, sugar, milk, vanilla, and zucchini.
  4. Add the dry mixture into the wet mixture in 3 batches, stirring until just combined. Fold in chocolate chips.
  5. Spoon into greased 12-muffin tin until cups are ¾ full. Bake for 18-25 minutes, or until a toothpick inserted comes out clean.

2 Responses to “Chocolate-Zucchini-Banana Muffins”

  1. Mommo says:

    These look delicious Liz.

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