Zucchini Banana Bread Muffins Recipe

Give it up, my sweet friend! You cannot resist the temptation of these Zucchini Banana Bread Muffins. I am literally obsessed. I dream about them.

Zucchini Banana Bread Muffins served warm with cozy spices — Comforting Zucchini Banana Bread Muffins you can make today

We’re talking about the most magical mash-up of cozy banana bread and sneaky garden goodness. They are so moist, so tender, and packed with a secret punch of green veggies. Your kids will never know. Your taste buds will throw a party. Come to Mama, you perfect little muffins! If you’re looking for another fantastic way to use up ripe bananas, you must try my flourless almond butter banana bread muffins for a delicious gluten-free option.

This is the recipe that solves everything. Got bananas turning spotty on the counter? Got a zucchini the size of a baseball bat from the garden? I see you. Let’s turn that harvest into pure, unadulterated joy.

Recipe Overview

Cuisine: American
Category: Breakfast, Snack
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Servings: 12 glorious muffins

Do You Love This Recipe Too?

I have to tell you why I’m so crazy about these. My toddler used to look at green veggies like they were tiny aliens. It was a battle every single time.

Then I whipped these up one desperate morning. He took one bite. Then he devoured the whole thing and asked for “more cake, please!” My heart exploded. Now we make them every week. It’s our secret victory in the kitchen.

My Shopping List for This Recipe

This is the fun part! Gathering these simple ingredients feels like collecting treasure for the best bake ever. Here’s what you need to grab.

Let’s Get Your Ingredients Ready

Line them up on the counter. Let’s get messy and have some fun! This list is your ticket to muffin heaven.

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 large ripe bananas (the spottier, the better!)
2 large eggs
½ cup packed light brown sugar
⅓ cup melted coconut oil (or vegetable oil)
1 teaspoon pure vanilla extract
1 cup finely grated zucchini (do not squeeze it dry!)
½ cup chocolate chips (optional, but highly recommended for joy)

Bringing This Recipe to Life (Step-by-Step)

Put on some happy music. Preheat that oven. We are about to create magic together. Follow these steps and you cannot fail.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. Let’s get ready for the goodness!
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry team. Set them aside to chat.
In a large bowl, mash those ripe bananas with a fork until mostly smooth. A few lumps are totally fine! They add character.
To the bananas, add the eggs, brown sugar, melted oil, and vanilla. Whisk it all together until it’s one beautiful, creamy, happy mixture.
Gently fold the dry ingredients into the wet ingredients. Please, no over-mixing! Stop when just combined. A few flour streaks are okay.
Now, fold in the grated zucchini and those chocolate chips if you’re using them. The zucchini will make the batter look a little green and wild. That’s the magic! For another cozy, spiced muffin packed with fruit, my fall spiced apple and banana bread muffins are a must-bake.
Divide the batter evenly among the 12 muffin cups. Fill them almost to the top for those perfect bakery-style muffin tops we all crave.
Bake for 22-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Your kitchen will smell absolutely incredible.
Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack. Try to let them cool a bit before eating one… but I won’t judge if you can’t wait!

Fun Variations to Try Next Time

Once you master the basic recipe, the world is your muffin tin! Here are a few of my favorite twists.

Swap the chocolate chips for walnuts or pecans. You get a wonderful crunch in every single bite.

Add a teaspoon of lemon zest to the batter. It brightens up all the flavors in the most surprising way.

Make a simple cinnamon-sugar sprinkle for the tops before baking. Just mix a tablespoon of sugar with ¼ teaspoon cinnamon. It creates a delightful, sparkly crust.

How to Store, Freeze, and Reheat

These muffins are perfect for make-ahead magic. Here’s how to keep them tasting fresh.

Store cooled muffins in an airtight container at room temperature for 2-3 days. They also last up to 5 days in the fridge.

To freeze, wrap each cooled muffin individually in plastic wrap. Then, pop them all into a freezer bag. They’ll be happy in there for up to 3 months!

Reheat frozen muffins by thawing them at room temperature or popping one straight from the freezer into the microwave for 30-45 seconds. Instant warm, cozy bliss.

NUTRITION INFORMATION

Calories: ~210
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 7g
Fiber: 1g
Sugar: 15g

A Quick Q&A on This Recipe

Do I really not squeeze the zucchini?

NO! Do not squeeze it. I repeat, DO NOT squeeze it. That zucchini moisture is the secret to the most unbelievably moist muffin you’ve ever eaten. Trust me on this one. It’s a game-changer.

Can I use whole wheat flour?

Absolutely! You can swap half the all-purpose flour for whole wheat. It gives a lovely nutty flavor. I wouldn’t do 100% whole wheat, as it can make the muffins a bit dense.

My bananas aren’t ripe. Help!

No panic! Place your yellow bananas on a baking sheet and bake them at 300°F for 15-20 minutes, until the skins are black. Let them cool, and you’ve got perfectly mushy, sweet banana pulp ready to go!

There you have it! My ultimate, can’t-live-without-it recipe for the best muffins on the planet. They are breakfast, they are snack, they are a hidden veggie superhero. If you love packing your bakes with veggies, you’ll adore my ultimate kitchen sink carrot banana zucchini muffins next.

I am so excited for you to try them. Share them with your family, your friends, your neighbors. Bask in the glory of using up that garden harvest and making everyone smile. Now go bake some magic!

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!

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