There’s something special about the smell of banana muffins baking—warm, nostalgic, and comforting.
Add zucchini into the mix, and you’ve got the perfect blend of health and indulgence.
These Zucchini Banana Muffins are incredibly soft, lightly spiced, and perfect for breakfast, snacks, or even dessert.
Why I Love This Recipe
So moist and fluffy thanks to banana and zucchini
Naturally sweet and full of warm cinnamon flavor
Great for sneaking in veggies for picky eaters
Perfect for make-ahead breakfasts and freezing
One bowl, minimal mess, maximum reward!
What You’ll Need (Ingredient Highlights)
Zucchini – Adds moisture and sneaks in veggies
Ripe Bananas – Brings sweetness and softness
Cinnamon – Adds cozy spice and aroma
Eggs & Oil – Helps bind and moisten the batter
Vanilla – Enhances the natural sweetness
Flour + Leaveners – The base for light, fluffy muffins
Pro Tips Before You Start
Use overripe bananas for the best flavor and moisture.
Don’t skip squeezing the shredded zucchini—it helps avoid soggy muffins.
Be careful not to overmix after adding flour to keep the texture tender.
These muffins taste even better the next day!
How to Make Zucchini Banana Muffins
Step 1: Prep the Oven
Preheat your oven to 350°F and line a muffin pan with paper liners.
Step 2: Shred the Zucchini
Grate zucchini finely, then wrap it in a clean towel and squeeze out excess moisture.
Step 3: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Step 4: Mix Wet Ingredients
Mash bananas in a separate bowl.
Stir in sugar, eggs, oil, and vanilla until smooth.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture and stir just until combined.
Step 6: Add Zucchini
Fold the shredded zucchini into the batter gently.
Step 7: Fill the Muffin Tin
Spoon batter into each muffin liner until about 2/3 full.
Step 8: Bake
Bake for 22–26 minutes until tops are golden and a toothpick comes out with a few moist crumbs.
What to Serve It With
A cup of hot tea or coffee
Yogurt and fresh berries for breakfast
A drizzle of honey or maple syrup
A touch of nut butter for extra richness
Variations / Substitutions
Add chocolate chips for a sweeter twist
Mix in chopped walnuts or pecans for crunch
Replace half the oil with applesauce for a lighter version
Use half whole wheat flour for more fiber
Storage & Leftovers
Store in an airtight container at room temperature for 2–3 days
Refrigerate for up to 5 days
Freeze for up to 2 months—wrap individually
Reheat in the microwave for 10–15 seconds before serving
FAQs
Can I use frozen shredded zucchini?
Yes, just make sure it’s fully thawed and drained before adding.
Do I need to peel the zucchini?
Nope! The skin is soft and blends right in.
Can I use whole wheat flour instead?
You can swap half or all the flour for whole wheat, but expect a denser muffin.
Why are my muffins dense?
Most likely from overmixing the batter—stir until just combined.
Can I skip the banana?
Banana is essential for moisture and sweetness in this recipe.
Are these muffins super sweet?
They’re mildly sweet—perfect for breakfast. Add chocolate chips for extra sweetness.
Do these taste like vegetables?
Not at all—the banana and cinnamon take the spotlight.
Final Thoughts
These Zucchini Banana Muffins have become a go-to in my kitchen for a reason—they’re easy, delicious, and full of feel-good ingredients.
Whether you’re meal prepping or just need a cozy bite, they deliver every time.
