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 24 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Steve Bonfadini says:

    Can I make this in loaf pans

  • lourdes paredes says:

    i love zucchini bread and lemon cake.thanks for the it yummy😋😋😋😋😋❤️❤️❤️

  • Nancy says:

    I followed the recipe exactly, using green and yellow (unpeeled) zucchini. Grated it very fine, so you don’t even notice it in the muffins. I was sceptical of using 1 cup oil instead of butter, but they are moist and tasty, not too sweet or greasy. Will definitely make them again. This is a great way to use up old bananas and excess zucchini.

  • Paul says:

    I have had these muffins, very moist and extremely tasty…

  • Ellen says:

    Can whole wheat flour be substituted for all purpose flour?


    • Elizabeth Keeney says:

      Hi, Ellen! I work with iambaker and am happy to help with questions. You can usually substitute whole wheat flour for all or part of all-purpose flour in a recipe. However, we have not tried using whole wheat flour in this recipe, so I can’t say how it would affect the muffins. Let us know if you try it, and have a great day!

  • Tracy says:

    I made these for our family. They loved them.

  • Lisa says:

    This is the best banana recipe ever. I even freeze and they are just as soft and moist when defrosted

  • Donna says:

    I could not bring myself to use a full cup of oil, so I went with 1/4 cup, instead. They turned out fine. Nice recipe.

  • Essie says:

    Made these as jumbo and mini muffins. They are moist, delicious, and are a great way to use up some fruits and veggies. This is perfectt for getting little ones to have a quick healthy breakfast or snack. I recommend them. Thanks so much.

  • Sandy Gauthier says:

    What can I use in place of sugar in muffins, and zucchini breads?


    Hi Amanda,

    Would this work in a loaf pan? Sounds fabulous!

    • Amanda Rettke says:

      I haven’t but I’m sure you could.

  • Wanda says:

    Could you make this keto by using almond flour and sugar substitute??

  • Jan says:

    I make pineapple zucchini bread. The most moist bread ever!

  • Annie says:

    These are such a soft and moist muffin. The taste is incredible- just perfect. I have made other zucchini muffins before but these are such the right amount of sweetness. I will definitely be making these again.

  • Lori Hillard says:

    Oh my gosh. These are really yummy. I may go a step further and a a crumb topping.

  • Cindy says:

    Best banana zucchini muffins!! So moist, great flavor, just the right amount of sweetness. Yummy. Two hours after I made these my family devoured them. I just made my 2nd batch in 2 days.

  • Charla Spinler says:

    A substitute for oil & sugar to make it more Heart Healthy. Can you tell me please?

  • Erika Quezada Izquierdo says:

    Me encanta el pastel de zanahoria calabaza y manzana ya lo hice es bueno y sabor 😋😸

  • Katie says:

    Made this earlier today for my toddler twins as a breakfast or snack. Girls liked it and I ate 3 myself already. 😅 Super moist and delicious!!! A definite keeper, thank you!

  • Megen says:

    OMG! So good! By far my favorite banana bread recipe. This is the type of recipe you save on your phone and print off to put in the recipe box.

  • Barbara says:

    I am planning on making these zucchini muffin but would really like to know if you know the weight watcher points for these. Please let me know if u do so I can bring it upto my next ww meeting

    • Amanda Rettke says:

      You can pop the recipe into your WW app and get all the information you need. 🙂

  • Melba B Neighbors says:

    Would like the zucchini bread recipe

  • Rachael says:

    So these were fantastic! Apparently I don’t read directions because I totally missed the drain the zucchini so mine were undrained and still fine. I cut the oil back to 3/4 a cup and used avocado oil. Also cut the sugar to 3/4 a cup too just because I prefer a little less sweetness. So so good!

  • Carole Parent Laporte says:

    i will surely try this recipe thank you

  • Candi says:

    I made these with a bunch of changes still delicious…I used 1cup ap flour 1/2 cup wheat flour and 1/2 cup oats…1 cup applesauce for oil…1/2 cup agave nectar for sugar and added raisins. Came out moist and chewy(from the oats)and plenty sweet. Definitely a keeper!!