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Banana Zucchini Muffins

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Cozy, tender muffins bursting with ripe banana sweetness, hidden zucchini moisture, and a warm hint of cinnamon—ideal for breakfast or an anytime snack.

Ingredients

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

Instructions

  1. Preheat the oven to 350 °F (175 °C) and line a 12-cup muffin tin (plus one extra cup) with paper liners.
  2. Place the shredded zucchini in a clean towel or paper towels and gently squeeze to remove excess moisture; set aside.
  3. In a large bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  4. In a separate bowl whisk the mashed bananas, sugar, eggs, oil, and vanilla until smooth.
  5. Pour the wet mixture into the dry ingredients and stir just until no streaks of flour remain—do not over-mix.
  6. Fold the squeezed zucchini into the batter.
  7. Divide the batter among muffin cups, filling each about two-thirds full.
  8. Bake 22–26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Swap vegetable oil for melted butter, unsweetened applesauce, or half oil/half Greek yogurt for a lighter crumb.
  • Stir in chocolate chips, chopped nuts, or a pinch of nutmeg or pumpkin-pie spice for variations.
  • Store muffins in an airtight container at room temperature 2–3 days, refrigerate up to 5 days, or freeze up to 2 months.
  • Reheat refrigerated or frozen muffins in the microwave for ~10 seconds or let them come to room temperature.

Nutrition

Find it online: https://lauracooks.com/banana-zucchini-muffins/