Banana Zucchini Muffins

filed under: Muffins on September 25, 2019

Banana Zucchini Muffins are a great way to use up that last bit of zucchini as we enter into the Fall months. These are really the best Banana Zucchini Muffins ever! While these are the best Banana Zucchini Muffins ever, I also have a Best Zucchini Bread recipe you should try!


Banana Zucchini Muffin with Melted Butter

Banana Zucchini Muffins

I love the fall season, and there is nothing better than enjoying a cup of coffee or tea with a muffin on a cool, crisp morning. These Banana Zucchini Muffins are extra large in size, which gives you an excuse to enjoy your morning a little longer! Plus, they really are so moist and delicious, you will want to savor it as long as possible!

Pan of Baked Banana Zucchini Muffins

Banana Zucchini Muffin Recipe

This Banana Zucchini Muffins recipe is similar to my Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting (Say that one eight times fast…). You will notice there is not frosting on these muffins-they are perfect as it. And, they really are pretty simple to make!


  • Sugar
  • Eggs: I feel like I keep repeating myself about baking with eggs, but please use room-temperature eggs for baking. This affects the height and texture of the muffins. 
  • Vegetable oil
  • Vanilla
  • Ripe bananas: You can’t have bananas that are too ripe for this recipe. The riper, the better!
  • Zucchini: Drain the shredded zucchini for this recipe. There is no need to peel the green skin off the zucchini unless you want to. If you are using a large zucchini, make sure you remove the seeds before grating.

Shredded Zucchini

The Secret to Baking with Zucchini

I can’t seem to give up the zucchini season quite yet. They are such a wonderful vegetable to use in baking, and I think more people are finally jumping on the ‘zucchini in baking’ bandwagon.

You would never know there’s zucchini in these muffins if it wasn’t for the green bits. I know some people aren’t anxious to eat desserts with zucchini in it, but this is a must-try. There is no noticeable flavor and it adds something fantastic to the final product. There are a couple of tricks to making the most of your zucchini in your recipe:

  1. Use the fine side of your grater for smaller sized shredded zucchini. If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)
  2. Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important.

Banana Zucchini Muffins in a Pan

How to Make Banana Zucchini Muffins

These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! Remember the debate about which you would eat first, the top or the bottom of a muffin? Don’t worry about that debate because all you will have left are crumbs.

To get ready to bake the muffins, preheat the oven to 350°F and prepare your muffin pan with extra-large liners. Earlier, I mentioned these were extra-large muffins, and I pour 1/3 cup of the batter into each liner. If you are using a standard scoop, be aware that you will make many more muffins than my serving count. These are the Giant Muffin Cups that I used.

Once you have mixed all the ingredients together, bake the muffins for 22-26 minutes. Use the toothpick trick to check if the Banana Zucchini Muffins are done. You should see a few crumbs on the toothpick, but it should not have wet batter. The tops will be golden brown.

How to Freeze Banana Zucchini Muffins

You will want to make sure you allow the muffins to cool completely.  Just wrap the Banana Zucchini Muffins tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your muffins, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.

Cut into Banana Zucchini Muffin

5 from 26 votes
Banana Zucchini Muffins
Prep Time
15 mins
Cook Time
26 mins
Total Time
41 mins

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!

Course: Breakfast, Dessert
Cuisine: American
Keyword: banana zucchini muffins
Servings: 14 servings
Calories: 287 kcal
Author: Amanda Rettke -
Banana Zucchini Muffins
  • 2 cups (256g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (218g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini, drained
  1. Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.

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

  4. Add the flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.

  5. Add in the shredded zucchini and stir until incorporated.

  6. *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 grating.

  7. Add 1/3 cup of batter to each cupcake liner.

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

Looking for More Zucchini Recipes?

As I said, I am determined to keep these zucchini recipes going as long as possible!

Zucchini Double Chocolate Cake

Lemon Blueberry Cupcakes with Zucchini

Chocolate Zucchini Cookies

Double Chocolate Zucchini Cupcakes

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  • Mandy says:

    Instead of flour can I use Almond flour

    • Amanda Rettke says:

      I have not made this with Almond Flour so can’t speak to its effectiveness.

  • Christine R Cervantes says:

    while these tasted like zucchini and cinnamon, there really wasn’t much banana flavor coming through and I used REALLY ripe bananas. I think I’d make them with less zucchini and more banana next time.
    Also, you made a point of saying “Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important.”, but gave no hint as to how dry or moist the zucchini should be for this recipe.

    • Amanda Rettke says:

      Hi – I am so confused by this comment. A baked zucchini item should not “taste like zucchini”. Zucchini takes on the flavor of the baked good. I also state in the post “Zucchini: Drain the shredded zucchini for this recipe. There is no need to peel the green skin off the zucchini unless you want to. If you are using a large zucchini, make sure you remove the seeds before grating.” Which is exactly how the zucchini should be prepared for this specific recipe.

  • Bonnie says:

    Is 1 cup oil, the right amount? It seems a but much and found I had to add more flour as the dough was quite runny.

  • Cassandra says:

    The recipe is delicious! Thank you! I had a question, i noticed after baking it said to remove seeds of a larger zucchini. I didn’t, does that matter? They still taste great so i was just wondering why.

    • Elizabeth Keeney says:

      Hi, Cassandra! I work with iambaker and am happy to help with questions. Removing seeds from larger zucchini is recommended; they can be hard to eat and add bitterness to the muffins. But, if they weren’t noticeable, they are fine to eat! Have a great day!

  • Kathryn says:

    I used coconut oil instead of vegetable oil and added a few chocolate chips. I have made this three times already. It is so moist and flavorful. Love this recipe!!

  • Saren Fassbinder says:

    Utterly delicious. Great recipe. Now, I was out of a few things and had to do some substitutions. Swapped white sugar for a mixture of brown sugar and Truvia & 1/2 of the oil for applesauce. Thank you!!

  • Carrie Eickman says:

    Very good. I did sub butter for vegetable oil, I think butter tastes better in banana bread.
    I doubled and then added mini semi sweet chips and walnuts to half the batter. So far they are a hit.

  • Janet Ammons says:

    can they be made with almond flour and how would you have to adjust the recipe?

    • Elizabeth Keeney says:

      Hi, Janet! I work with iambaker and am happy to help with questions. We have not tested this recipe with almond flour, so I can’t speak to any adjustments that would have to be made. Have a great day!

  • Lilylim says:

    I must say this is one of the recipes that I will do it again. I like muffin that is moist and fluffy, not the compact and dense ones.
    This is really delicious. My Friends and family like it too /
    My 1 zucchini can only made up to 1 cup and so I added more Banana. I also cut the sugar to 150g which is just nice for us .
    THanks . This is now in my bakes collection

  • Jennifer Bushur says:

    Delicious! I’ve never baked with zucchini before, so I wasn’t sure how much liquid was supposed to drain out of the grated zucchini. It seemed really wet after it drained, so I squeezed some more moisture out of it with my hands. The muffins are the perfect combination of light, moist, and flavorful. I give them two Yums up!

  • Kira says:

    Howard eggs? I think it got deleted from the ingredients.

    • Amanda Rettke says:

      It’s there! 2 eggs

  • Flooraandfawna says:

    Delicious!! Followed exactly but used gluten free all purpouse flour and regular muffin tins so watched the baking times and reduced it checking it starting at 20 minutes. Really delicious… zuchini from own garden and very ripe bananas. Ty for recipe!

  • Lisa says:

    I have my second batch of these in the oven. My son loves them!! Soo good!

  • CJ Papworth says:

    Loved this recipe! I’m not a huge zucchini person so whenever I get it delivered by our CSA I’m always trying to find new recipes. The banana, zucchini and cinnamon made this one great! The only changes I made was I used one cup of butter instead of the 1 cup of oil. I melted the butter and let it cool before putting it in. I like the flavor of butter better. And I added half a bag of dark chocolate chips at the end. (still would’ve been great without ). My whole family including my boys ate them up!!! Thank you!!!

  • Jackie says:

    Can I get the nutritional facts please? Thanks

  • Mrs. Naima Lazhari says:

    I enjoy your recipes. You are very professional.

  • Frances D Klinger says:

    Great muffins

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.