Banana Zucchini Chocolate Chip Muffins

By Laura Cipullo Whole Nutrition Services Team


Banana bread is a favorite to bake, eat and share with friends; zucchini is also a favorite that has been abundant in farmer’s markets this summer. So, with some extra zucchini and slightly browning bananas on hand, I decided to combine these two for one hopefully yummy experiment, and it worked! This is an easy (and tasty) way to incorporate fruits and veggies into your little one’s or your own day. Mashing a ripe banana, measuring dry ingredients and mixing are all tasks perfect for getting kids involved in the kitchen!



 Yields ~15 muffins

1 ½ cups all-purpose flour

¾ cup sugar

¼ cup milk

¼ cup olive oil

1 cup shredded (or made into noodles and then chopped*) zucchini

½ cup dark chocolate chips

¾ medium ripe banana, mashed

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking soda

1 tsp ground cinnamon

1 egg

½ tsp salt




  1. Preheat oven to 350F, and grease or line muffin tin.
  2. In medium bowl, combine dry ingredients of flour, sugar, baking soda, salt and cinnamon.
  3. In a separate large bowl, mix beaten egg, oil, milk, mashed banana, lemon juice and vanilla extract. Stir wet ingredients into dry until incorporated and moistened.
  4. Prepare zucchini using a shredder or by spiralizing into thin noodles and then chopping into ¼ inch pieces, for similar effect. Measure your 1 cup of zucchini now. Wrap measured zucchini into paper towel and squeeze out excess water–there will be a lot of it.
  5. Fold zucchini and chocolate chips into rest of mixture. Pour to fill muffin tins 2/3 of the way.
  6. Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes.


Veggie Chips

Photo Credit: Lexi Blue via Compfight cc

With Martin Luther King weekend fast approaching, we were on a mission to find a recipe to fit into our plans for the long weekend. Whether you have Monday off, are hosting a group of friends on Friday, or attending a party on Saturday, this recipe makes both a healthy and fun snack to serve. These veggie chips are pretty customizable in terms of vegetables and seasonings, so feel free to cater to your liking! And don’t forget to let us know what you think!

Veggie Chips
Serves up to 10 as a party snack


— 1 medium butternut squash
Or: 2 medium zucchinis
— 2 tbsp olive oil

Optional Toppings:

  • 2 tbsp parmesan cheese
  • 2 tsp dried oregano, basil, or rosemary
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp truffle oil



  • Preheat oven to 275˚F.
  • Wash and peel butternut squash and/or zucchini. Thinly slice the squash – (this can easily be done with the use of a mandolin to ensure uniform cuts of thickness, however, if you don’t have a mandolin try to slice the pieces as uniformly as possible).
  • In a medium bowl, pour olive oil and toppings of choice onto the sliced squash. Mix until fully incorporated. Transfer slices to a baking sheet.
  • Cook for 1 hour. Flip the slices and cook for an additional hour. Optional: you can cook the slices for an additional 45 minutes, at reduced heat if you prefer the slices to be extra crispy. Be sure to keep an eye on them to avoid burning.
  • Once cooked, remove from the oven and allow to cool for 5-10 minutes. If needed, you can transfer the chips onto a towel to drain any excess oil.
  • Serve and enjoy!


Recipe influenced by Food52.