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 23 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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  • Amanda says:

    I don’t own a large muffin pan; just cupcake pans, so can I adjust the baking time on this recipe?

    • Amanda Rettke says:

      I used my regular muffin pan, just the liners were big and hold more batter. 🙂

  • Sudha says:

    Do you have this recipe for eggless muffin? My grand children have allergy for egg.

  • Lin says:

    Dear Amanda,
    You mention in your tips on how to make zucchini banana muffins that “some asks that the zucchini be pressed well in a clean paper towel” but in your recipe, you said zucchinis are to be drained, do you mean that after grating the zucchini , it has to be in the drainer bowl? Hope to hear from you soon thanks!
    Lin from Australia

    • Amanda Rettke says:

      Hi Lin- Pressing them in a paper towel is a way of draining. You can do one or the other or both, you just don’t want wet zucchini. 🙂

  • Celine St-Amand says:


    can you replace the zucchini with carrots? I have tons of grated carrots I need to use.

  • Magdalena serrano says:

    I have diabetes and can’t have bananas. Do you have a recipe with just zucchini only?

  • Toni says:

    Can I bake this in a bundt pan?

  • Debbi says:

    They are in the oven now and I must say they smell Devine !!!! I doubled the recipe because I know they will get gobbled up in no time !!!!

  • Julie says:

    Can I use frozen zucchini from last summer? I just need to drain the water after thawing, right?

  • Alissa says:

    I made this for my kids and they love it! I used corn starch to substitute eggs Because of my kiddos allergies and they came out beautifully! Definitely going to be in heavy rotation at my house.

  • Sylvia says:

    How much Exactly is 2 mashed bananas? I don’t know about you but my bananas are never the same size. Sometimes 2 bananas is under 1 cup sometimes it’s 1 and 1/2 cups.

    • Amanda Rettke says:

      The beauty is this recipe work with small or large bananas, so whatever amount you get from the mashed bananas will work. 🙂

  • Angela says:

    Can yogurt or something be subbed in for the oil? 1 cup of oil is a way too much to be healthy in my opinion.

  • Angela says:

    Have you ever made this with 1/2 cup oil 1/2 applesauce?

    • Amanda Rettke says:

      No, but I have heard it works!

  • Dawn says:

    I made this for my husband and son. They LOVED it! Will definitely make again!

  • lINDA LORICK says:

    ***** Beautiful and fluffy muffins. I love this recipe so much. Thank you!

  • JANICE Meyer says:

    Do you bake any diabetic recipes?

    • Amanda Rettke says:

      Unfortunately, I do not.

  • Mary says:

    How do i make this keto friendly

    • Elizabeth Keeney says:

      Hi, Mary! I work with iambaker and am happy to help with questions. We have not tried making this recipe keto-friendly. Have a great day!

  • Mary says:

    I would love to use less sugar, ut am worried it will change the texture too much

    • Elizabeth Keeney says:

      Hi, Mary! I work with iambaker and am happy to help with questions. We have not tried reducing sugar in this recipe, so I can’t say how the muffins would turn out. You could try making them with 1/3 less sugar, but don’t eliminate much more than that. Let us know how they turn out and have a great day!

  • Dana Baker says:

    I made these muffins, delicious, But very flat. I didn’t squeeze out the Zucchini. Maybe that is why, also does it really need 1 cup of oil?? Trying to figure out how to make them rise more and be fluffy.

    • Elizabeth Keeney says:

      Hi, Dana! I work with iambaker and am happy to help with questions. Yes, you do need to drain the zucchini in this recipe. Have a great day!

  • B.Phelps says:

    Kids love them!

  • Pam says:

    I want to add oatmeal to recipe? Have you tried that? Would I have to change any other ingredient amounts?

    • Elizabeth Keeney says:

      Hi, Pam! I work with iambaker and am happy to help with questions. We have not tried adding oatmeal to this recipe, so I can’t say how it would affect the overall recipe. Have a great day!

  • Donna Knight says:

    If I wanted to use brown sugar could I just substitute equally or 1/2 and 1/2?

    • Amanda Rettke says:

      It would be 1:1 substitution

  • Karie Ricketts says:

    I made this , I never thought zucchini would be so good in bakes. I even added some 90% chocolate cubes to the batter the muffins were moist and just the correct amount of sweetness . I liked it.

  • Karin says:

    Delicious!! I will make again to use up bananas and zucchini adding walnuts next time.

  • Faith Burlingame says:

    Big and fluffy muffins that are soft and delicious.

  • Peggy says:

    This is one of the best muffin recipes I’ve ever tried and I’ve been baking for 50 years!! Thanks for posting