These muffins are an excellent way to sneak vegetables into your diet while still enjoying something sweet and satisfying. They’re great for picky eaters, easy to prepare in one bowl, and perfect for meal prep. Whether you’re enjoying them fresh out of the oven or grabbing one on your way out the door, they’re a wholesome choice that doesn’t sacrifice flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
Grated zucchini (excess moisture squeezed out)
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Salt
Eggs
Brown sugar or maple syrup
Vegetable oil or melted coconut oil
Vanilla extract
Optional mix-ins: chocolate chips, chopped walnuts, or raisins
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, mash the ripe bananas until smooth.
Add eggs, brown sugar (or maple syrup), oil, and vanilla extract. Mix until well combined.
Stir in the grated zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
If using, gently fold in chocolate chips, walnuts, or raisins.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 12 muffins. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Vegan: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and maple syrup instead of brown sugar.
Low Sugar: Reduce sweetener or use mashed dates for natural sweetness.
Spiced: Add nutmeg or ginger for a warmer flavor profile.
Mini Muffins: Use a mini muffin tin and bake for about 12–14 minutes.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, wrap individually and store in a freezer-safe bag for up to 3 months. Reheat muffins in the microwave for 20–30 seconds or warm in a 300°F oven for 5–10 minutes.
FAQs
Can I use frozen zucchini?
Yes, but be sure to thaw and squeeze out all the excess moisture before adding it to the batter.
Do I need to peel the zucchini?
No, the peel is soft and full of nutrients. Just wash the zucchini well before grating.
Can I make this recipe into a loaf instead of muffins?
Yes, pour the batter into a greased loaf pan and bake for about 50–60 minutes at 350°F.
Are these muffins kid-friendly?
Absolutely. The natural sweetness and soft texture make them a hit with kids, and they won’t even notice the zucchini.
Can I use whole wheat flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, though the muffins may be slightly denser.
How ripe should the bananas be?
Use bananas with brown spots or very ripe bananas for maximum sweetness and moisture.
Can I add protein powder to the batter?
Yes, add up to ¼ cup of protein powder, but you may need to increase the liquid slightly.
What’s the best way to grate zucchini?
Use the fine or medium holes of a box grater, and make sure to press out as much moisture as possible.
Do these muffins taste like zucchini?
No, the zucchini is very mild and mostly adds moisture. The banana and cinnamon flavors shine through.
Can I use honey instead of brown sugar or maple syrup?
Yes, honey works well as a natural sweetener, but it may make the muffins slightly more dense.
Conclusion
Zucchini Banana Bread Muffins are a flavorful, moist, and wholesome treat that brings the best of two beloved quick breads into a convenient, grab-and-go form. Easy to customize and perfect for all ages, these muffins are a great addition to your baking rotation. Whether you enjoy them fresh, frozen, or reheated, they’re sure to be a hit
These Zucchini Banana Bread Muffins combine the best of banana bread and zucchini bread into a moist, naturally sweet treat. They’re packed with hidden veggies, making them a nutritious and delicious snack or breakfast option.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 ripe bananas, mashed
1 cup grated zucchini (excess moisture squeezed out)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 eggs
1/2 cup brown sugar or maple syrup
1/3 cup vegetable oil or melted coconut oil
1 tsp vanilla extract
Optional: 1/2 cup chocolate chips, chopped walnuts, or raisins
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
In a large bowl, mash the ripe bananas until smooth.
Add eggs, brown sugar or maple syrup, oil, and vanilla extract. Mix until well combined.
Stir in the grated zucchini.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
If using, gently fold in chocolate chips, walnuts, or raisins.
Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not peel the zucchini; just wash and grate it.You can use whole wheat flour for a denser, healthier version.To freeze, wrap individually and store for up to 3 months.Use flax eggs and maple syrup for a vegan version.Mini muffins can be baked for 12–14 minutes.
