2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
1 ripe medium banana
¼ cup melted and cooled coconut oil
¼ cup honey
¼ cup brown sugar
1 tsp pure vanilla extract
2 eggs, at room temperature
1 tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups white whole wheat flour or whole wheat pastry flour
⅓ cup semi-sweet mini chocolate chips, divided
Instructions
Preheat the oven to 375 degrees F. Mist a standard 12-cup muffin tin with cooking spray or line with paper liners.
Grate the zucchini; squeeze excess moisture out using paper towels. Set zucchini aside.
Mash the banana against the side of a large bowl using the backside of a fork. Add the honey, brown sugar, coconut oil, and vanilla extract; whisk until smooth. Add the eggs and continue whisking until well-combined.
To the bowl, add the cinnamon, baking soda, baking powder, and salt; mix to combine. Add flour and mix until just combined. Fold in the zucchini and all but a tablespoon or two of the chocolate chips.
Scoop the batter into the prepared muffin cups, filling them ¾ of the way. Sprinkle remaining chocolate chips on top.
Bake for 23-25 minutes. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely.