Description
These Banana Zucchini Muffins are the perfect solution to overripe bananas and garden-fresh zucchini. Moist, warmly spiced with cinnamon, and easy to make in just two bowls, they’re ideal for breakfast, snacks, or school lunches. Freezer-friendly and family-approved, this recipe balances indulgence with a dose of hidden veggies.
Ingredients
2 cups (250 g) 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
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Wrap shredded zucchini in a clean towel and squeeze out excess moisture.
In a large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, whisk mashed bananas, sugar, eggs, oil, and vanilla until smooth.
Add wet mixture to dry and stir until just combined.
Fold in zucchini evenly.
Divide batter evenly into muffin cups, about ⅓ cup per muffin (makes 18).
Bake 22–26 minutes, until a toothpick comes out with moist crumbs.
Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Use overripe bananas for better sweetness and flavor.
Always squeeze the zucchini to prevent soggy muffins.
Add chopped walnuts or mini chocolate chips for variation.
Can be made with whole wheat flour or reduced sugar if desired.
Freeze individually wrapped muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American