A cozy, moist muffin packed with ripe bananas and hidden zucchini—perfect as a snack or breakfast companion!

Why You’ll Love This Recipe

I adore how the zucchini keeps these muffins extra moist without tasting veggie-like. The ripe bananas bring natural sweetness, and a hint of cinnamon gives them a warm, comforting flavor I can’t resist. They’re simple to make and great for freezing, making them ideal for meal prep or quick breakfasts on the go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat the oven to 350°F and line a muffin tin with liners.
Gently squeeze excess moisture from the shredded zucchini using a paper towel and set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the zucchini.
Fill each muffin liner about two-thirds full with the batter.
Bake for 22 to 26 minutes, or until a toothpick inserted comes out with a few crumbs.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 13 extra-large muffins.

Prep time: 15 minutes
Bake time: 22–26 minutes
Total time: approximately 40 minutes

Variations

I sometimes swap vegetable oil for melted butter or even applesauce for a lighter touch.
Stirring in chocolate chips or chopped nuts adds a delightful texture and richness.
A dash of nutmeg or pumpkin spice gives a cozy seasonal vibe.
I’ve also used half whole wheat flour for a slightly heartier version.

Storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days. To keep them extra moist, I place a slice of bread in the container. For longer storage, I refrigerate them for up to 5 days or freeze them in a freezer-safe bag for up to 2 months. When I want to enjoy one, I just microwave it for about 10 seconds or let it thaw at room temperature.

FAQs

Can I taste the zucchini?

No, the zucchini is very mild in flavor and really just adds moisture. I grate it finely so it practically disappears in the batter.

Do I have to squeeze the zucchini?

Yes, I always squeeze out the excess moisture. If I skip that step, the muffins turn out a bit too wet.

Can I substitute the oil?

Definitely. I’ve used melted butter, applesauce, and even Greek yogurt as alternatives. They each bring their own unique texture and flavor.

Can I make these gluten-free?

Yes. I use a 1:1 gluten-free flour blend and it works well. I usually keep an eye on the texture since GF flours can behave a little differently.

How ripe should the bananas be?

Very ripe! I use bananas that have lots of brown spots. They mash easily and add great natural sweetness.

Conclusion

These Banana Zucchini Muffins are a staple in my kitchen. They’re moist, flavorful, and come together quickly. I love that I can sneak in some veggies without compromising taste, and they’re freezer-friendly for future snacking. I keep coming back to this recipe again and again.