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Published on August 18, 2015

Zucchini banana bread muffins recipe

Makes 12 servings


  • 1 ½ cups all-purpose whole wheat flour
  • 1 ¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • 2 medium ripe bananas, mashed
  • 1 tsp. coconut oil, melted
  • ¼ cup honey
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 medium zucchini, shredded
  • 1/3 cup plain Greek yogurt
  • ½ cup chocolate chips


Preheat oven to 375° F. Line a muffin pan with liners, and spray with cooking spray. Squeeze shredded zucchini of excess water with a paper towel.

In a medium bowl, combine flour, baking powder, baking soda, and cinnamon. Set aside. In a separate mixing bowl, combine mashed banana, coconut, honey, vanilla, and eggs. Mix on medium-low using a hand mixer, until smooth. Then add in shredded zucchini and greek yogurt. Beat until well combined. Slowly mix in dry ingredients until just combined, being careful not to over mix. Gently fold in chocolate chips.

Evenly divide batter into muffin cups. Bake for 20-25 minutes, or until toothpick inserted into the middle comes out clean.

Nutrition analysis per serving: 130 calories, 4 g fat, 4 g protein, 23 g carbohydrate, 3 g fiber, 105 mg sodium

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