Go Back
The Boat Shed Kitchen

Zucchini Banana Muffins

These zucchini banana muffins are a wholesome, one-bowl bake that delivers big on flavor and texture. Thanks to ripe bananas and shredded zucchini, they stay incredibly moist for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 standard muffins
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded zucchini about 1½ medium zucchini
  • 2 cups 256 g all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 ripe bananas mashed (about 1 cup)
  • 1 cup 200 g granulated sugar
  • 2 large eggs room temperature
  • 1 cup 218 g vegetable oil
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat oven to 350°F. Line a muffin tin with liners.
  2. Wrap shredded zucchini in a towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  4. In a separate bowl, mix bananas, sugar, eggs, oil, and vanilla.
  5. Add wet mixture to dry ingredients and stir until just combined.
  6. Fold in the shredded zucchini.
  7. 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!