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!

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Banana Zucchini Muffin with Melted Butter And A Bite Taken Out on a Cupcake Liner.

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 From Overhead.

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 no frosting on these muffins-they are perfect as it. And, they really are pretty simple to make!

Shredded and Unpeeled Zucchini for Banana Zucchini Muffins.

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 you are 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 Close Up.

How to Freeze & Thaw 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 them 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. 

To thaw muffins, take them out of the freezer and set them on the counter.  Allow them to reach room temperature before you take them out of their packaging.  They will re-absorb some of their moisture this way.

Cut into Banana Zucchini Muffin

More Zucchini Desserts

4.93 from 52 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!

Ingredients

Banana Zucchini Muffins

  • 2 cups shredded zucchini, about 1½ medium zucchini
  • 2 cups (256 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas (about 1 cup mashed)

Instructions

  • Preheat oven to 350°F and prepare a muffin pan with extra large cupcake liners.
  • Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (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 the grating.)
  • In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  • In a separate 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.
  • Add the dry ingredients, and stir until just combined.
  • Add in the shredded zucchini and stir until incorporated.
  • Add ⅓ cup of batter to each cupcake liner.
  • Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

    1. 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!

    1. 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!

  2. 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.

    1. 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!

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

    1. 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!

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