Zucchini Banana Bread Muffins Recipe

Give it up, my sweet friend! You cannot resist the temptation of this recipe. I am literally OBSESSED with these Zucchini Banana Bread Muffins. I dream about them. If you love banana-based treats, you should also try my flourless almond butter banana bread muffins for a delicious, gluten-free option.

They are the ultimate kitchen magic trick. We’re talking about a muffin so moist, so flavorful, and so packed with secret goodness that you’ll want to bake them every single week. Come to Mama, you gorgeous, green-speckled beauties!

Are you drowning in zucchini from your garden? Trying to sneak some green veggies into your toddler? Or just craving the coziest snack on the planet? You, my friend, have hit the jackpot. This is the recipe that solves it all.

Recipe Overview

• Cuisine: American
• Category: Baking / Breakfast
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 40 minutes
• Servings: 12 perfect muffins

Do You Love This Recipe Too?

Let me tell you why I’m crazy about these. My garden went absolutely wild with zucchini last summer. I had piles of it!

At the same time, my little niece would turn into a tiny, stubborn monster at the sight of anything green on her plate. I needed a solution. A delicious, sneaky, hug-in-a-muffin solution.

I threw this recipe together in a moment of “what if?” genius. The result? She DEVOURED three in one sitting. She had no clue about the hidden veggies. I felt like a superhero. Now, it’s my go-to for using up my garden harvest and making everyone smile.

My Shopping List for This Recipe

This is the fun part! We’re building flavor and moisture with some superstar ingredients. The shopping trip is easy, I promise.

You’ll need your basic baking staples, plus two heroes: super ripe bananas and one beautiful zucchini. Let’s grab our baskets and go!

Let’s Get Your Ingredients Ready

Okay, team! Let’s line everything up on the counter. This makes the baking process so smooth and fun. Mise en place is your best friend here.

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup packed light brown sugar
• ⅓ cup neutral oil (like avocado or canola)
• 1 teaspoon pure vanilla extract
• 1 cup mashed very ripe bananas (about 2-3 bananas)
• 1 cup finely grated zucchini (do not drain the liquid!)
• Optional: ½ cup chocolate chips or chopped walnuts

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

Here we go! The magic happens right now. Put on some fun music and let’s bake together. I’m right here with you in spirit!

1. First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well. Let’s get that oven nice and toasty!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is our dry team. Set them aside for their big moment.
3. In a large bowl, whisk the eggs and brown sugar together. Whisk until it’s smooth and a little fluffy. This builds the structure!
4. Pour in the oil and vanilla. Whisk it all together until it’s one happy, shiny mixture.
5. Now, stir in the mashed bananas and the grated zucchini with all its glorious juices. That zucchini liquid is liquid gold for moisture. Don’t you dare squeeze it out!
6. Gently fold the dry ingredients into the wet ingredients. Please, no over-mixing! Stop when you just see no more dry flour streaks. A few lumps are totally fine.
7. If you’re using chocolate chips or nuts, fold them in now. This is the bonus round!
8. Divide the batter evenly among the 12 muffin cups. Fill them almost to the top for those beautiful, domed muffin tops we all love.
9. Bake for 22-25 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean. Your kitchen will smell like heaven.
10. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack. Try to wait at least 10 minutes before eating one… but I won’t judge if you can’t!

Fun Variations to Try Next Time

Once you master the basic recipe, it’s playtime! Here are my favorite twists to keep things exciting. For a perfect autumn treat, my fall spiced apple and banana bread muffins are a must-bake.

Try adding a handful of blueberries for a burst of juicy sweetness. They pair so well with the banana and zucchini.

For a cozy fall version, swap the cinnamon for pumpkin pie spice. It’s an instant flavor upgrade that feels like a warm hug.

Make them extra special for a treat by swirling in a big spoonful of creamy peanut butter or almond butter into the batter before baking. You’re welcome.

How to Store, Freeze, and Reheat

Let’s make sure not a single muffin goes to waste! They store like a dream.

Keep them in an airtight container at room temperature for 2-3 days. For longer storage, pop them in the fridge for up to a week.

To freeze, let them cool completely. Wrap each muffin individually in plastic wrap, then place them all in a freezer bag. They’ll be perfect for up to 3 months!

Reheating is easy. Thaw overnight or microwave a frozen muffin for 30-45 seconds. For a crispy top, a quick 5-minute warm-up in a toaster oven is absolutely magical.

NUTRITION INFORMATION

• Calories: ~180
• Carbohydrates: 28g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 1g
• Fiber: 1g
• Sugar: 14g

(Note: This is an estimate for one muffin without add-ins. Values will vary with substitutions.)

A Quick Q&A on This Recipe

Can I use frozen zucchini?

You can, but you MUST thaw it and squeeze out ALL the excess water. Fresh is best for flavor and texture here, but frozen works in a pinch!

My bananas aren’t ripe. Help!

No problem! This is my favorite trick. Place whole, unpeeled bananas on a baking sheet. Bake at 300°F for 15-20 minutes until the skins are black. Let them cool, and you’ll have perfectly soft, sweet bananas for mashing. It’s a game-changer!

Are these really good for toddlers?

YES! They are my top-rated healthy toddler food hack. The zucchini melts right into the soft, sweet crumb. It’s a total win for getting in those green veggies without a battle. Just watch those little faces light up.

And there you have it! My absolute pride and joy, my kitchen secret weapon, my favorite way to use up a garden harvest. These muffins are pure, unadulterated joy in a paper liner. If you love packing multiple veggies into a delicious snack, you’ll adore my ultimate kitchen sink carrot banana zucchini muffins next.

I get so excited just thinking about you baking them. I want to see your gorgeous creations! I want to hear if your kids guessed the secret ingredient. I want to know if you ate three before they even cooled (again, no judgment here).

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!