HomeDessertBanana Zucchini Muffins Recipe

Banana Zucchini Muffins Recipe

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Banana Zucchini Muffins Recipe

If you’re looking for a healthy and delicious treat that combines the sweetness of bananas with the moisture of zucchini, these Banana Zucchini Muffins are perfect. Packed with nutrients, they’re an excellent way to sneak some veggies into your diet while enjoying a sweet snack.

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Why You’ll Love This Recipe

  1. Nutrient-Rich: Packed with vitamins from bananas and zucchini.
  2. Moist and Flavorful: Perfectly moist with a sweet and spiced flavor.
  3. Easy to Make: Simple ingredients and straightforward steps.
  4. Great for Any Time of Day: Ideal for breakfast, snacks, or dessert.
  5. Kid-Friendly: A sneaky way to get kids to eat their veggies.


Dry Ingredients

  • All-Purpose Flour: 1 1/2 cups
  • Baking Powder: 1 teaspoon
  • Baking Soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Ground Cinnamon: 1 teaspoon
  • Ground Nutmeg: 1/4 teaspoon

Wet Ingredients

  • Bananas: 2 large, mashed
  • Zucchini: 1 cup, grated and drained
  • Brown Sugar: 1/2 cup
  • White Sugar: 1/4 cup
  • Vegetable Oil: 1/2 cup
  • Large Eggs: 2
  • Vanilla Extract: 1 teaspoon

Optional Add-Ins

  • Walnuts or Pecans: 1/2 cup, chopped
  • Chocolate Chips: 1/2 cup
  • Raisins: 1/2 cup

Essential Kitchen Tools

  1. Mixing Bowls: For combining ingredients.
  2. Muffin Tin: 12-cup, lined with paper liners or greased.
  3. Whisk: For mixing.
  4. Grater: For grating zucchini.
  5. Spatula: For folding ingredients together.

Step-by-Step Instructions

Preparing the Zucchini

  1. Grate the Zucchini: Use a grater to grate the zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is crucial to avoid soggy muffins.

Mixing the Dry Ingredients

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mixing the Wet Ingredients

  1. Mash the Bananas: In another bowl, mash the bananas until smooth.
  2. Add Wet Ingredients: Add the grated zucchini, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Mix well to combine.

Combining Wet and Dry Ingredients

  1. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix.
  2. Add Optional Ingredients: If using, fold in the chopped nuts, chocolate chips, or raisins.

Baking the Muffins

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  3. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  4. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Banana Zucchini Muffins

  • Draining Zucchini: Ensure you remove as much moisture as possible from the grated zucchini.
  • Banana Ripeness: Use ripe bananas for the best sweetness and flavor.
  • Mixing: Do not overmix the batter to keep the muffins light and fluffy.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Variations and Substitutions

  • Gluten-Free: Substitute with a gluten-free flour blend.
  • Lower Sugar: Reduce the amount of sugar or use a sugar substitute.
  • Different Spices: Add a pinch of cloves or ginger for additional spice.
  • Extra Fiber: Add 1/4 cup of flaxseeds or chia seeds to the batter.

Serving Suggestions

  • Breakfast: Pair with a cup of coffee or a smoothie.
  • Snack: Enjoy with a spread of almond or peanut butter.
  • Dessert: Serve warm with a scoop of vanilla ice cream.

Storing and Reheating Instructions

  • Storing: Keep in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze individually wrapped muffins in plastic wrap and then in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
  • Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes.

Nutritional Information

Each muffin (based on 12 muffins) has approximately:

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  • Calories: 180
  • Protein: 3g
  • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 14g


Banana Zucchini Muffins are a delightful and nutritious treat that combines the best of both worlds: the sweetness of bananas and the wholesome goodness of zucchini. They’re perfect for any time of the day and can be customized with your favorite add-ins. Enjoy these muffins with your morning coffee, as an afternoon snack, or as a delicious dessert.

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1. Can I use frozen zucchini? Yes, but make sure to thaw and drain it thoroughly to remove excess moisture.

2. Can I make these muffins vegan? Absolutely. Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil.

3. How can I make these muffins healthier? You can use whole wheat flour or a mix of whole wheat and all-purpose flour, reduce the sugar, and add extra nuts or seeds for more nutrients.

4. Can I add other fruits to the muffins? Yes, blueberries, chopped apples, or shredded carrots can be great additions.

5. How do I know when the muffins are done? The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Source: iambaker.net

Yield: 6

Banana Zucchini Muffins Recipe

Banana Zucchini Muffins Recipe

If you're looking for a healthy and delicious treat that combines the sweetness of bananas with the moisture of zucchini, these Banana Zucchini Muffins are perfect. Packed with nutrients, they're an excellent way to sneak some veggies into your diet while enjoying a sweet snack.

Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes


  • 2 cups shredded zucchini, about 1½ medium zucchini
  • 2 cups (256 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas (about 1 cup mashed)


  • Preheat oven to 350°F and prepare a muffin pan with liners.

  • Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to the grating.)

  • In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.

  • In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.

  • Add the dry ingredients, and stir until just combined.

  • Add in the shredded zucchini and stir until incorporated.

  • Add ⅓ cup of batter to each cupcake liner.

  • Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.

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