Breads, Breakfast, Dairy-Free, Desserts, Gluten-Free, Main Course, Muffins, Oats, Uncategorized

Double Chocolate Zucchini Banana Muffins

We go to our local Farmer’s Market every Friday. It is, without a doubt, one of my favorite parts of summer, and I am always sad to see it end, no matter how excited I am for fall. In years past, I would always leave the market with at least one baked good (usually a chocolate-covered coconut macaroon) and some of the most amazing fudge I have ever had. (Laramie friends, you MUST check out Street Sweets if you’ve been living under a rock and haven’t had her fudge yet. Seriously divine… and I don’t use that word lightly. I miss it dearly.)

This summer, however, my Farmer’s Market shopping has looked quite a bit different after my Celiac diagnosis. My favorites this year have definitely been the cherries, peaches, and Rocky Ford cantaloupe that have been coming up from Colorado’s farms. It’s all fresh and delicious and has made for some really happy snacking for all of us. This past Friday, my father-in-law also grabbed a GIANT zucchini for me to put to good use. I am still working up the courage to try zoodles (don’t ask me why, I am legit apprehensive about this), so of course that meant that this guy was going to be transformed into some sort of bread or muffin.

As you already know, I always buy extra bananas just to have them lying around, ripened and ready to get naked and jump into some sort of baked creation. Ripe bananas plus lots of zucchini paired with my undying love for chocolate all come together to create a delicious breakfast or snack. Bonus that you’re getting veggies AND fruit all in one.


I am a big advocate of working smarter, not harder, so once again these are made entirely in a food processor. I also like having lots of extras, either for freezing or sharing, so this recipe actually made 12 muffins, 12 mini muffins, and two loaves of bread. You could easily halve the recipe for more reasonable portions. But when I am ever reasonable? (Don’t ask my husband or my children that, please… 🙂 )

I wanted to amp up the nutrition factor and added some gluten-free old-fashioned oats to these muffins for some whole-grain goodness. Otherwise, I am relying on my new (it’s all really new, isn’t it?) favorite flour blend, almond-tapioca-coconut. We also add a hint of cinnamon, which definitely doesn’t star in the show but adds a subtle warmth that we all love. Sweetened only with honey, the cocoa powder and semisweet chocolate chips really shine. Chocolate lovers rejoice! 🙂

Double Chocolate Zucchini Banana Muffins

  • Servings: Varies
  • Difficulty: Easy
  • Print

Double Chocolate Zucchini Banana Muffins 

8 eggs

10 tbsp coconut oil, melted

1 C honey

1 tbsp vanilla

1 1/2 C zucchini, peeled and shredded (approximately 1/2 of a very large zucchini)

1 1/2 C mashed banana (approximately 3 medium or 4 small)

3 C almond flour

1 C GF old-fashioned rolled oats

1/2 C coconut flour

1/2 C tapioca flour

1 tbsp cinnamon

1 C cocoa powder

4 tsp baking soda

1 C mini semisweet chocolate chips, or more to taste (I like more…)

  • Preheat oven to 350 degrees F. Prepare muffin tins with liners or grease bread pans with coconut oil.
  • In the bowl of a large food processor, shred your zucchini. Remove to a clean towel to soak up some of the excess moisture.
  • To the bowl of the food processor, add the eggs, coconut oil, honey, and vanilla. Process until well-mixed.
  • Add the almond flour, oats, coconut and tapioca flour, cinnamon, baking soda, and cocoa powder. Pulse to gradually combine, then turn your food processor to low to continue mixing.
  • Add the shredded zucchini and mashed banana to the food processor, mixing on low until completely mixed. Remove the lid from the food processor and stir in the mini chocolate chips.
  • Fill muffin tins just shy of 2/3 full. Bake for 15-18 minutes or until a toothpick inserted comes out mostly clean. Do not overbake. (Mini muffins bake for 10-14 minutes, 9×5 bread bakes for 35-42 minutes.)
  • Remove from oven and allow to cool. Store leftovers in an airtight container in the fridge or wrap well and freeze to enjoy at a later date.

Everyone is enjoying these, even the incredibly picky teenager who would rather go hungry than eat vegetables. Going to call this one a big win.


What’s your favorite way to use zucchini? We still have half of a HUGE one to use, so I would love to hear some of your go-to’s. What are your thoughts on zoodles…? Gotta get that one under my belt soon…

Follow me on Facebook or Instagram and share in the baking love- I’d be super excited to see what you’re in the kitchen making!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s