| 0.5 | tsp | baking powder |
| 0.5 | tsp | baking soda |
| 1 | unit | bananas |
| 0.25 | cup | brown sugar |
| 0.25 | cup | canola oil |
| 1 | tsp | cinnamon |
| 2 | unit | eggs |
| 0.25 | cup | honey |
| 0.5 | tsp | salt |
| 0.4 | cup | semi-sweet chocolate chips |
| 1 | tsp | vanilla extract |
| 2 | cup | whole-wheat flour |
| 1 | unit | zucchini |
1. Preheat the oven to 375 degrees F. Lightly grease two standard 12-cup muffin tin or line with paper liners.
2. Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed.
3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs, then beat again until combined.
4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 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 (this will keep the muffins from becoming soggy).