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If you love banana bread and soft, delicious muffins, these zucchini banana muffins are going to be your new favorite! They’re everything you love about classic banana bread but baked into perfectly portioned muffins, soft, fluffy, and packed with the goodness of zucchini and ripe bananas.
These zucchini banana muffins are so easy to make and the perfect way to turn zucchini into something sweet and satisfying. Whether you enjoy them for breakfast, a snack, or even dessert, they’re bound to be a new favorite you’ll bake on repeat!
Growing up, my mom always had a knack for growing zucchinis, and not just any zucchinis, but enormous ones! We would get so creative in the kitchen, finding ways to use them all. I remember we’d spend hours making everything from zucchini relish to zucchini bread. One of my absolute favorites was always her zucchini banana bread. The combination of ripe bananas and that extra moisture from the zucchini made it perfectly fluffy and just the right amount of sweet. These muffins are inspired by those memories, all the cozy, delicious flavors I loved, baked into the perfect little muffin!
Why You Will Love Banana Zucchini Muffins
- These muffins are light, fluffy, and easy to make!
- The shredded zucchini makes these muffins moist while the banana adds sweetness.
- These muffins are perfect for meal prep!
- You can freeze these muffins. Or, store them on the counter or in the fridge.
- These muffins are lightened up! There is no butter, melted coconut oil, or vegetable oil in the muffin batter.
- They are a delicious breakfast or snack.
“This is a delicious recipe! My family loves it. Thank you so much for each way you show the ingredients, tips, the recipe and steps written out, and nutrition facts!”
– Tina
Ingredients Needed
- Bananas: Use ripe bananas to make these zucchini banana bread muffins.
- Eggs: The eggs help the muffins come together and rise in the oven.
- Applesauce: Unsweetened applesauce is a healthier alternative to oil or butter.
- Vanilla extract: Just a splash of vanilla extract for flavor.
- Zucchini: Grate the zucchini for these muffins.
- Flour: We used all-purpose flour in this muffin recipe.
- Sweetener: Sweeten these muffins with monk fruit or sugar.
- Cinnamon: Ground cinnamon adds flavor to the muffins.
- Nutmeg: Just a pinch of nutmeg in this recipe.
- Leavening Agents: Baking powder and baking soda help the muffins rise in the oven.
- Salt: Just a pinch of salt.
Substitutions & Variations
- Add Chocolate Chips For a burst of chocolate flavor, mix mini chocolate chips into the muffin batter. Or, try our chocolate zucchini muffins!
- Chopped Nuts: You can incorporate chopped nuts into the batter, such as pecans or walnuts.
- Make It Gluten-Free: To make these muffins gluten-free, use a 1:1 all-purpose gluten-free flour.
- Dairy-Free: These banana zucchini muffins are naturally dairy-free since there is no milk or butter in this recipe.
- Make The Muffins Sugar-Free: In place of the sugar, use a 1:1 sugar-free sweetener of your choice.
How To Make Zucchini Banana Muffins
Step 1: Grate the zucchini. Then, put it on a paper towel or thin towel and squeeze to remove the excess moisture.
Step 2: Add the bananas to a large bowl and mash them thoroughly with a fork. Next, add the eggs, unsweetened applesauce, and vanilla extract to the bowl with the mashed bananas. Whisk to combine these wet ingredients.
Step 3: Fold the grated zucchini into the wet ingredients.
Step 4: In a separate large bowl, add the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix to combine these dry ingredients.
Step 5: Add the wet ingredients to the dry ingredients, and mix to combine the batter.
Step 6: Lightly spray a non-stick silicone muffin pan with oil. Then, pour the batter into the muffin pan. Bake the muffins at 350°F for 22-26 minutes, or until done.
Once cooked, let them cool slightly, and enjoy!
Expert Tips
- Use Ripe Bananas For Muffins: Use ripe bananas for this muffin recipe. Our bananas were extra ripe and had brown spots on them. You don’t want to make banana bread with yellow bananas, instead, they should have spots on them so the banana bread is sweet. The riper the bananas, the sweeter the banana bread.
- How To Prepare The Zucchini: To prepare the zucchini for this recipe, grate the entire medium zucchini with a regular-size grater. Once it is grated, place it on a paper towel or thin towel. Use the towel to remove the excess moisture from the zucchini. This is an important step before adding the zucchini to the batter. You don’t need to remove all of the moisture, but removing most of it will ensure the zucchini doesn’t sink in the muffins.
- Don’t Over-Mix The Batter: When combining the ingredients for the muffin batter, don’t over-mix. Also, lightly fold the shredded zucchini into the batter.
- Use A Non-Stick Pan or Liners: Spray a non-stick muffin pan with oil before pouring the batter into the pan. Or, you can add parchment paper liners to a muffin tin.
- How To Know When Muffins Are Done: You will know your muffins are done when a toothpick comes out clean from the center of the muffins.
Storage Instructions
You can store these banana zucchini muffins on the counter, in the refrigerator, or in the freezer! You can store them at room temperature on the counter in an airtight container for 1-2 days. Or, store them in an airtight container in the fridge for 3-4 days.
Frequently Asked Questions
How Long Do Banana Zucchini Muffins Last?
These banana zucchini muffins will last 3-4 days in the refrigerator when stored in an airtight container. Or, they will last 1-2 days at room temperature on the counter in an airtight container.
Can I Freeze These Muffins?
Yes, you can freeze these zucchini banana muffins! They will last up to 2 months in the freezer. Store them in freezer-safe containers or reusable stasher bags.
What Does Zucchini Banana Bread Taste Like?
These zucchini banana bread muffins are the ultimate combination of banana and zucchini. They taste like banana muffins and have the perfect balance of zucchini throughout. The zucchini does not overpower the muffins, it just makes them moist. This makes for the perfect combination.
Do You Peel The Zucchini Before Making Muffins?
No, you do not need to peel the zucchini before grating it. You won’t even taste the skin and it adds extra fiber and nutrients. Most of the vitamins and minerals of zucchini come from the skin so you definitely want to keep it on.
More Muffin Recipes To Try Next!
- Blender Banana Cottage Cheese Muffins
- Ultimate Healthy Chocolate Banana Bread
- Banana Apple Muffins That You Will Love
- Easy Blueberry Muffins With Lemon Glaze
- Apple Cinnamon Muffins Recipe
- Healthy Pumpkin Spice Muffin
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
ZUCCHINI BANANA BREAD MUFFINS
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 medium-sized zucchini, about 1½ cups of grated zucchini
- 1 ¾ cups all-purpose flour
- 3/4 cup sugar or monk fruit
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Grate the entire zucchini with a regular-sized grater. Once grated, put it on a paper towel or thin towel and remove the excess moisture from the zucchini.
- Add the ripe bananas to a large bowl. Then, thoroughly mash them with a fork and make sure there are no large chunks. Next, add the eggs, unsweetened applesauce, and vanilla extract to the bowl with the mashed bananas. Whisk to combine these wet ingredients.
- Make sure the zucchini has been grated and the excess moisture has been removed. Then, fold it in with the wet ingredients in the large bowl.
- In a separate large bowl, add the flour, monk fruit or sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix to combine these dry ingredients.
- Once the dry ingredients are combined, add the wet ingredients to them. Thoroughly combine the wet and dry ingredients, but make sure not to over-mix the batter.
- Lightly spray a non-stick silicone muffin pan with oil so the muffins don’t stick. Then, pour the batter into the muffin pan. Bake the muffins at 350°F for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Once cooked, let them slightly cool, remove them from the muffin pan, and enjoy!
Video
Notes
- Storage: These banana zucchini muffins last 3-4 days in the refrigerator in an airtight container. Or, they will last 1-2 days at room temperature.
- Freeze: You can freeze these zucchini banana muffins for 2-3 months.
- Chocolate Chips For a burst of chocolate flavor, mix mini chocolate chips into the muffin batter.
- Chopped Nuts: You can incorporate chopped nuts into the batter, such as pecans or walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you add blueberries to this recipe? Or other fruit?
Hi, I wouldn’t recommend adding any fruit to this recipe because it is balanced with the zucchini. If you were to add fruit, you would have to reduce the amount of zucchini and I’m not sure how it would turn out. If you would like, we have a blueberry muffin recipe and banana apple muffins on our blog if you would like to use either of those fruits instead. Please let me know if this helps, I hope you enjoy!
This is a delicious recipe! My family loves it. Thank you so much for each way you show the ingredients, tips, the recipe and steps written out, and nutrition facts! I really appreciate all your work to make this accessible and enjoyable to make.
Hi Tina, I am so glad you and your family are enjoying the banana zucchini muffins! Thank you so much for all the positive feedback, we are so happy you found us and are enjoying the recipes!