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 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!
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!
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:
- 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!)
- 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.
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.
More Zucchini Desserts
Banana Zucchini Muffins
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 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 â…“ 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.
Did you make this recipe?
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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!
Howard eggs? I think it got deleted from the ingredients.
It’s there! 2 eggs
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!
I have my second batch of these in the oven. My son loves them!! Soo good!
Can you use a Banana nut muffin mix to make banana nut zucchini bread
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!!!
This was a great recipe!!! Tasted fantastic…subbed applesauce for oil though. I’m wondering if timhis is why they were not fluffy?? Still very tasty and delicious but not fluffy…any advice?
I made these with the following subs and they were great!
Spelt for ap flour
Half the oil replaced with coconut yogurt
Subbed bob’s red mill egg replacer for egg and Added 2tbsp ground flax. Didn’t add the liquid to make the eggs and didn’t drain the zucchini
Would definitely make again. Toddler loved them!
Can I get the nutritional facts please? Thanks
I enjoy your recipes. You are very professional.