There’s something deeply comforting about the smell of freshly baked banana muffins wafting through the kitchen—but when you add shredded zucchini to the mix, magic truly happens.
I first made these zucchini banana muffins on a rainy Saturday, trying to use up overripe bananas and extra garden zucchini.
One bite and I knew this would be a regular recipe in our home.
Moist, flavorful, and lightly spiced, they’re the perfect balance of healthy and indulgent.
Why I Love These Zucchini Banana Muffins
They’re irresistibly soft with a tender crumb, thanks to the banana and zucchini combo.
The cinnamon adds warmth, while the vanilla rounds out the flavor.
They’re easy to make, freezer-friendly, and naturally moist without needing any butter.
A great way to sneak veggies into breakfast—my picky eaters never notice the zucchini!
What You’ll Need (Ingredient Highlights)
Zucchini: Use about 1½ medium-sized zucchini, shredded and squeezed to remove moisture.
Ripe Bananas: The riper, the better—they add natural sweetness and moisture.
Cinnamon: Just enough spice to warm up the flavor profile.
Eggs & Oil: Keep these muffins rich and fluffy.
All-purpose flour: Creates structure without being too dense.
Vanilla: Adds a sweet aroma and depth of flavor.
Pro Tips Before You Start
Don’t skip squeezing the zucchini—excess water can make the muffins soggy.
Use bananas with plenty of brown spots for the sweetest flavor.
Mix the batter gently to avoid dense muffins.
Let muffins rest in the pan after baking to help set their shape.
How to Make Zucchini Banana Muffins
Step 1: Prep the oven
Preheat your oven to 350°F and line a muffin tin with paper liners.
Step 2: Drain the zucchini
Wrap shredded zucchini in a paper or clean towel and squeeze out as much moisture as you can. Set aside.
Step 3: Mix dry ingredients
In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Step 4: Combine wet ingredients
In another bowl, stir the mashed bananas, sugar, eggs, oil, and vanilla until fully blended.
Step 5: Mix it all together
Add the wet mixture to the dry and stir gently until just combined—do not overmix.
Step 6: Fold in zucchini
Gently stir the drained zucchini into the batter.
Step 7: Fill the liners
Scoop about ⅓ cup of batter into each muffin liner.
Step 8: Bake
Bake for 22–26 minutes, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter).
Step 9: Cool & enjoy
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What to Serve Them With
These muffins are delicious on their own, but I love pairing them with:
A hot cup of coffee or chai latte
A dollop of Greek yogurt and a drizzle of honey
Sliced strawberries or a fruit salad for breakfast
Variations / Substitutions
Add chocolate chips for a sweet twist.
Swap oil with applesauce for a lighter version.
Use whole wheat flour for added fiber.
Mix in nuts like walnuts or pecans for crunch.
Storage & Leftovers
Let muffins cool completely before storing.
Room temperature: Keep in an airtight container for up to 3 days.
Refrigerator: Store up to 5–6 days for longer freshness.
Freezer: Freeze in a zip-top bag for up to 3 months.
Thaw overnight or warm in microwave.
FAQs
Can I skip squeezing the zucchini?
No—it’s important to remove excess moisture so the muffins don’t turn out wet or soggy.
Can I use frozen bananas?
Yes, just thaw and drain off any extra liquid before mashing.
Are these muffins sweet enough for kids?
Absolutely! The banana and sugar provide plenty of sweetness, especially when the bananas are ripe.
Can I double the recipe?
Yes! Just use two muffin tins or bake in batches.
Can I use almond flour instead of all-purpose?
Not 1:1. Almond flour will change the texture.
You’d need a tested gluten-free version for best results.
Can I make these muffins vegan?
Try substituting flax eggs and using plant-based milk/oil.
The texture may be slightly different but still delicious.
What if I don’t have muffin liners?
Grease the muffin tin well with oil or butter, and they’ll pop out just fine.
Final Thoughts
These zucchini banana muffins are a go-to comfort bake in my kitchen—simple, wholesome, and packed with flavor.
Whether you enjoy them warm out of the oven or as a grab-and-go breakfast, they never disappoint.
Zucchini Banana Muffins
Ingredients
Method
- Preheat oven to 350°F. Line a muffin tin with liners.
- Wrap shredded zucchini in a towel and squeeze out excess moisture.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mix bananas, sugar, eggs, oil, and vanilla.
- Add wet mixture to dry ingredients and stir until just combined.
- Fold in the shredded zucchini.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-moist-zucchini-banana-muffins/
Notes
- Don’t skip squeezing the zucchini—excess moisture can make the muffins soggy.
- Use overripe bananas with lots of brown spots for best flavor.
- Muffins taste even better the next day!
