In this post, we’ll show you how to make easy Zucchini Banana Muffins recipe. This snack 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.
Zucchini season is in full swing and we are stocking up on the green gourds while they’re plentiful! It adds moisture to breads, cakes, and muffins so today I’m sharing my easy zucchini banana muffin recipe with you! These are great because they’re perfect for breakfast or an afternoon snack. They’re also freezer-friendly so if you happen to have any leftover ones (which is unlikely) just pop them in the freezer for later use!
You can freeze them for later use, but there’s nothing better than eating fresh zucchini. These easy Zucchini Banana Muffins Recipe will show you how to turn that extra zucchini into a delicious breakfast or snack.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients in your pantry or shopping list.
- All-purpose flour – This is the flour base for these muffins.
- Baking powder – Helps the muffins rise up.
- Baking soda – Helps the muffins rise up.
- Ground cinnamon – Enhances the muffins flavor.
- Salt – Enhances the muffin’s flavor.
- Granulated Sugar – Adds sweetness to the muffin.
- Eggs – Add moisture and form.
- Canola oil – Adds moisture to the muffin.
- Vanilla extract – To add flavor.
- Ripe Bananas – 2 large bananas with plenty of brown on the peel worked best.
- Zucchini – We used 1 medium-sized garden-fresh zucchini that we shredded in our food processor. Once shredded, we squeezed out most of the extra moisture. To do this, add zucchini to a cheesecloth, or clean paper towel and squeeze out the juices. Then, measure the zucchini once drained. If you do not remove the excess moisture you muffins will not bake properly.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 24- Count Muffin Tin & cupcake wrappers – To bake these muffins in.
- Oven – Adjusted to the center baking rack for baking these muffins. I always like to remind people just in case the broiled the night before.
- Food processor with shredding attachment – To shred the zucchini. You can also use a hand grater.
- Cheesecloth or paper towels – To drain excess moisture from the zucchini.
- Measuring Cups & spoons – To measure out ingredients.
- Wooden spoon & whisk – To sift/combine the batter.
- Mixing bowls – To mix dry and wet ingredients.
- Ice cream scooper – To scoop batter into the cupcake papers.
Directions
- 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!
Recipe Tips & Substitutions
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Zucchini Banana Muffins come out perfectly.
- Vegetable, canola, or plain Greek yogurt, or applesauce can be used for the oil in this recipe. Please not applesauce will make these muffins dense.
- A pinch of nutmeg can give these muffins a warm spice flavor.
- You do not need to peel your zucchini for this recipe. However, most of the nutrients are in the peel and it gives a nice color to the muffins.
- To ripen green bananas, add them to a baking sheet, and bake them at 400 degrees F. for 5 minutes to ripen them. Allow them to cool before using in this recipe.
- These go so well with butter!
Freezing Zucchini Banana Muffins
If you want to store your Zucchini Banana Muffins, just follow these easy steps.
- These will last for up to 3 days (for best taste) in an airtight container at room temperature stored in a cool, dry place.
- To freeze, allow muffins to FULLY cool. Once cooled, wrap them in plastic wrap (individually to prevent freezer burn & odors) and place them in an airtight freezer bag or storage container.
- To enjoy, thaw in the microwave for 30-45 seconds. These will stay fresh for up to 3 months in the freezer.
Recipe
Follow the recipe below to make easy Zucchini Banana Muffins! This recipe makes 18 SERVINGS, but you can adjust the recipe card for other serving sizes.
More Zucchini Baked Goods
Zucchini Chocolate Chip Muffins
Easy Zucchini Banana Muffins Recipe
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!
Hello, sorry! It is with the eggs, mashed banana, etc. Updated! Thank you, for stopping by!
OK so where and when do you add the sugar??