Why You’ll Love This Recipe
I love how these muffins combine the comforting flavor of banana bread with the added moisture and nutrients from zucchini. They’re great for breakfast, snack time, or even dessert. I make them when I have overripe bananas and a zucchini or two lying around—they never disappoint. Plus, they freeze well, so I always have a stash ready for busy mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Baking powder
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Ground cinnamon
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Salt
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Mashed ripe bananas
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Shredded zucchini (excess moisture squeezed out)
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Vegetable oil
Directions
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I start by preheating my oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.
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In one bowl, I whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
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In another large bowl, I mix the mashed bananas, sugars, eggs, vanilla, and oil until well combined.
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I fold the shredded zucchini into the wet mixture.
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Then, I add the dry ingredients to the wet mixture and stir until just combined. I make sure not to overmix—it keeps the muffins tender.
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I divide the batter evenly among the muffin cups, filling each about ¾ full.
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I bake for about 18–22 minutes or until a toothpick inserted into the center comes out clean.
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Once done, I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 12 standard muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Sometimes, I add chocolate chips or chopped walnuts for extra texture and flavor. If I’m feeling a little indulgent, I top them with a simple streusel or a light glaze. For a healthier twist, I swap out half the flour with whole wheat or use coconut oil instead of vegetable oil.
Storage/reheating
I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week or freeze them for up to 3 months. When I want to enjoy one, I simply reheat it in the microwave for about 15–20 seconds.
FAQs
How do I keep the muffins from getting soggy?
I make sure to squeeze out the excess moisture from the shredded zucchini before adding it to the batter. This helps prevent sogginess.
Can I use frozen bananas?
Yes, I use thawed frozen bananas all the time. I just drain any excess liquid before mashing them.
Do I need to peel the zucchini?
No, I leave the peel on. It adds color and nutrients without affecting the texture or taste.
Can I make these muffins gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend in place of all-purpose flour.
Are these muffins sweet?
They have a mild sweetness from the banana and sugars, but they aren’t overly sweet. If I prefer them sweeter, I increase the brown sugar slightly.
Conclusion
Banana Zucchini Muffins are one of my favorite ways to use up extra bananas and zucchini. They’re quick to whip up, freezer-friendly, and packed with flavor. Whether I enjoy them fresh out of the oven or pull one from the freezer on a busy morning, they always hit the spot.
