Name: Banana Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: American
Ingredients: 2 cups shredded zucchini, about 1 ½ 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

Get ready to wow your kitchen and your taste buds with Banana Zucchini Muffins, a recipe that delivers incredibly moist, flavorful muffins every single time. These muffins are packed with juicy zucchini, naturally sweet ripe bananas, and a touch of cinnamon—perfect for breakfast, snack time, or even as an on-the-go dessert. The keyphrase here isn’t just a name, it’s truly what these muffins are: tender, golden, and gorgeously flecked with green and banana, so irresistibly good that you may find yourself baking them on repeat.

Banana Zucchini Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how everyday kitchen staples transform into something extraordinary. Each ingredient in these Banana Zucchini Muffins serves a purpose—some for structure, others for flavor and texture, all for deliciousness.

Zucchini (2 cups, shredded): Adds incredible moisture and subtle green speckles; no peeling needed unless you prefer it.
All-purpose flour (2 cups): Provides the soft crumb and structure for our muffins.
Ground cinnamon (2 teaspoons): Lends warm, cozy spice that enhances both banana and zucchini.
Baking powder (1 teaspoon): Ensures lift and a fluffy texture.
Baking soda (½ teaspoon): Partners with the acidity of bananas for extra rise.
Kosher salt (½ teaspoon): Balances sweetness and brings out the flavors.
Ripe bananas (2, mashed): Use the ripest you have—they make the muffins naturally sweet and wonderfully tender.
Granulated sugar (1 cup): Sweetens the muffins and encourages browning for a golden top.
Large eggs (2, room temperature): Bind everything together and help create a moist crumb.
Vegetable oil (1 cup): Keeps the muffins extra moist and gives a delicate, rich texture compared to butter.
Vanilla extract (2 teaspoons): Rounds out the flavors and provides aromatic depth.

How to Make Banana Zucchini Muffins

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350°F (175°C) to ensure even baking from the moment your Banana Zucchini Muffins hit the oven. Line your muffin tin with paper liners; this not only makes cleanup easy but also ensures the muffins pop right out once baked.

Step 2: Prepare the Zucchini

After shredding the zucchini, wrap it in a clean towel or some paper towels and squeeze out as much excess water as you can. This step is crucial—removing extra liquid prevents soggy muffins while keeping everything moist and light. There’s no need to peel the zucchini unless you want a subtler look; just be sure to remove seeds if you’re using a really large zucchini.

Step 3: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and kosher salt. Making sure these ingredients are evenly distributed helps your Banana Zucchini Muffins rise evenly and ensures there are no surprise salty or baking soda pockets in any bite.

Step 4: Combine Wet Ingredients

Mash the ripe bananas thoroughly in a medium bowl—they should be mostly smooth with just a few small lumps. Stir in the sugar, eggs, vegetable oil, and vanilla extract until the mixture is well-combined and glossy. This base is where the magic really starts!

Step 5: Bring It All Together

Pour the wet banana mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir until the batter is just barely combined—avoiding overmixing will keep your Banana Zucchini Muffins delightfully tender. Finally, fold in the shredded, squeezed zucchini so it’s evenly dispersed.

Step 6: Fill & Bake

Spoon about 1/3 cup of batter into each lined muffin cup. Bake for 22 to 26 minutes, until the tops are golden brown, springy, and a toothpick inserted into the center comes out with just a few moist crumbs (no wet batter).

Step 7: Cool and Enjoy

Let the muffins rest in the pan for about 10 minutes to set, then transfer them to a wire rack so they cool completely without getting soggy bottoms. This final step helps solidify that perfect muffin texture.

How to Serve Banana Zucchini Muffins

Garnishes

A light dusting of powdered sugar, a drizzle of honey, or a thin swipe of softened butter can elevate your Banana Zucchini Muffins to café-worthy status. For a fun twist, try adding a handful of mini chocolate chips or chopped walnuts just before baking for an eye-catching, taste-boosting finish.

Side Dishes

Pair these muffins with a creamy Greek yogurt parfait and some seasonal berries for a balanced brunch, or round out your breakfast plate with a fluffy omelet and hot coffee. Even as a sweet treat alongside a cup of afternoon tea, Banana Zucchini Muffins hold their own and satisfy every craving.

Creative Ways to Present

Pile the muffins high in a rustic basket lined with a gingham napkin for a farmhouse look, or wrap them individually in parchment and string for a grab-and-go snack. For kids’ lunches or a party platter, pop them onto a tray with colorful toothpicks for easy sharing.

Make Ahead and Storage

Storing Leftovers

Keep your Banana Zucchini Muffins fresh by storing them in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before sealing, so no extra moisture gets trapped and causes sogginess.

Freezing

If you want to enjoy muffins later, simply freeze them! Arrange fully-cooled Banana Zucchini Muffins on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll stay delicious for up to 3 months—just thaw overnight or warm gently for a fresh-baked taste.

Reheating

To bring that just-baked warmth back, pop a muffin in the microwave for about 10 to 15 seconds, or reheat in an oven at 300°F for 8 to 10 minutes. This quick blast will revive their soft crumb and make them extra inviting.

FAQs

Can I make Banana Zucchini Muffins gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend. Just check that it substitutes cup-for-cup and includes a binder such as xanthan gum for best texture.

Should I peel the zucchini before adding it to the muffins?

No peeling required unless you really prefer a subtler look or are using a large, tougher-skinned zucchini. The green skin adds pretty flecks and it softens nicely during baking.

What can I use instead of vegetable oil?

Melted coconut oil or light olive oil both work as wonderful alternatives and bring their own unique flavors. Applesauce can replace some oil if you want a lighter, lower-fat option.

Can I add mix-ins like nuts or chocolate chips?

Definitely! A half cup of chopped walnuts or pecans, or even a handful of mini chocolate chips, makes for a fun and tasty twist on traditional Banana Zucchini Muffins.

Why do the muffins need to cool on a wire rack?

This step stops the baking process and prevents the bottoms from absorbing too much moisture. Cooling on a wire rack keeps the muffins light and prevents a soggy texture.

Final Thoughts

There’s just something special about baking Banana Zucchini Muffins in your own kitchen—the aroma promises comfort, and that first bite seals the deal. Whether you’re a beginner or a seasoned baker, give this recipe a try and watch how quickly these muffins become a new favorite. Happy baking!