Easy Zucchini Banana Muffins Recipe

Zucchini banana muffin with melted butter on it.

5 from 3 votes

Easy Zucchini Banana Muffins Recipe

In this post, we'll show you how to make easy Zucchini Banana Muffins recipe. This recipe features ripe bananas combined with garden fresh zucchini to make a fluffy, moist muffin with a comforting taste. These muffins are the best of both worlds if you love both banana and zucchini muffins.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Keyword: muffins, zucchini banana muffins

Servings: muffins

Calories: 228cal

Author: Amy Desrosiers

Cost: $3

Equipment

food processor
24-count muffin tin & cupcake wrappers
2 large mixing bowls
Measuring Cups & spoons
Whisk
Wooden Spoon
oven
cheesecloth or paper towels
ice cream scooper

Ingredients

2 cups all-purpose flour
1 teaspoon baking power
½ teaspoon baking soda
½ tablespoon cinnamon
½ teaspoon salt
1 cup granulated sugar
2 large eggs room temperature
1 cup canola oil
2 teaspoons vanilla extract
2 medium bananas ripe
2 cups zucchini shredded, and fully drained

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a 24-count muffin tin with 18 wrappers. This might fluctuate slightly depending on how much batter you add to each.
Cut zucchini in half and then into pickle-sized pieces ( small enough to fit into a food processor with the shredding attachment. Add it piece by piece to the food processor to shred it. Watch this short Instagram Reel clip to visually see this.
Add half the shredded zucchini to a cheesecloth and squeeze out any excess juices. Add shreds to a measuring cup and measure out 2 cups after draining. Freeze any excess with the moisture in a freezer-safe bag if you wish!
In a large bowl, whisk the flour, baking soda, powder, salt, and cinnamon and set aside.
In a large bowl, add the sugar, mashed banana, eggs, oil, and extract; combine well until fluffy.
Slowly add the dry ingredients into the wet ingredients and combine.
Fold in the zucchini shreds and stir just mix.
Using an ice cream scooper, add batter to cupcake papers filling them almost to the top.
Place muffins into the oven and bake for 22-25 minutes. Muffins will be golden brown, fluffy, and feel springy once done. A toothpick inserted into the center of a muffin should come out clean without any wet batter on it once done.
Allow muffins to cool for 5 minutes before enjoying warm!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition