I remember the first time I whipped up these banana zucchini muffins — it was during one of those chaotic weekend mornings when my kitchen felt like a mini tornado had passed through. Ripe bananas were sitting on the counter, enticing me to bake something, and the zucchini in the crisper drawer was just begging for a purpose beyond salads. I combined the two, thinking it might be a flop. Spoiler: it wasn’t. In fact, the smell alone filled the house with this sweet, warmly spiced aroma that had everyone sneaking in for a crumb (or two) before breakfast! These banana zucchini muffins are the kind of cozy, homey treat that feels as comforting as an old pair of slippers, but much tastier. If you love classic banana bread but wish it had a little more oomph and sneaky nutrition, you’re going to adore these.
What is banana zucchini muffin?
Think of banana zucchini muffins as a delightful twist on your classic banana bread, but perfectly portioned for grab-and-go moments or little hands. The idea is simple: ripe bananas bring natural sweetness and moisture, while shredded zucchini adds a subtle earthiness and tender crumb — without the veggie taste sneaking in. The result is essentially a soft, fluffy muffin packed with wholesome goodness, which feels like a secret weapon for making veggies fun and delicious. The zucchini keeps things so moist that you’d swear these were made with butter (but they’re often lighter!). It’s friendly to home bakers, and honestly, feels like you’re treating yourself without any guilt.
Why you’ll love this recipe?
What I love most about these banana zucchini muffins is how perfectly balanced they are — not too sweet, not dry, just right. The flavor is rich from the bananas, with tiny bursts of cinnamon and vanilla that make every bite smell like a hug. And the zucchini? It sneaks in moisture that’ll make your muffins stay soft for days, perfect for making ahead of busy mornings. Simple is the word here: I have all the ingredients at hand most days — no wild, hard-to-find stuff — so it’s one of those recipes I rely on when I don’t have time to overthink meals.
Cost-wise, bananas and zucchinis are usually pretty budget-friendly, especially if you catch them on sale or grow your own in summer. I’ve even tried subbing almond milk for regular milk here, which gave them this creaminess that surprised me in the best way. Plus, these muffins aren’t just breakfast — my kids pack them for school lunch, sometimes eat them as a snack, and even as a dessert, they just seem to hit the spot. If you’re a fan of those classic banana bread muffins but want one with a subtle veggie boost and a slightly lighter feel, this recipe’s going to become your go-to.
How do you make a banana zucchini muffin?
Quick Overview
This recipe is basically a breeze: you’ll mix your dry ingredients separately from your wet, grate your zucchini without fuss, combine it all gently, and pop the batter into muffins. The magic lies in the balance — not overmixing to keep those muffins tender and knowing exactly when to pull them from the oven so they stay moist. It’s straightforward and almost foolproof, and I love that it feels “just right” every single time.
Ingredients
For the Main Batter:
- 1 1/2 cups all-purpose flour (or whole wheat for a nuttier taste)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (balances all the sweetness)
- 1 teaspoon ground cinnamon (warm and comforting)
- 2 large ripe bananas, mashed (the riper, the better — they bring that natural sweetness)
- 1/2 cup granulated sugar (you can tweak this depending on your sweetness preference)
- 1/4 cup vegetable oil (or melted coconut oil for a slight tropical hint)
- 1 large egg (adds structure and richness)
- 1 teaspoon vanilla extract (you won’t regret the splash of this)
- 1/3 cup milk (I sometimes do almond milk, which really ups the creaminess)
- 1 medium zucchini, shredded (about 1 cup tightly packed; fresh and firm are best)
For the Filling:
- Optional: 1/2 cup chopped walnuts or pecans (adds crunch, but totally optional)
- Optional: 1/3 cup mini chocolate chips or dried cranberries (for a little surprise bite)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream (adjust for desired consistency)
- 1/2 teaspoon vanilla extract (or a pinch of cinnamon)
Glaze tips: You want it thick enough to drizzle but thin enough to flow and create those pretty drips.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start your morning right by preheating your oven to 350°F (175°C). Grab a muffin tin and either grease it lightly with butter or use paper liners — I’m a sucker for liners because they make cleanup a breeze and keep the muffins from sticking. If you don’t have liners, just make sure to oil or spray generously!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. The cinnamon gives these muffins their cozy, inviting warmth, and combining the dry ingredients first means everything gets evenly distributed and you avoid pockets of baking soda later on.
Step 3: Mix Wet Ingredients
In a large bowl, mash the bananas well — I do this with a fork while trying to sneak a bite, of course. Then add sugar, oil, the egg, vanilla extract, and milk. Whisk everything together until smooth and warmly inviting. The wet mixture smells like a promise of something delicious to come.
Step 4: Combine
Pour the dry ingredients into the wet bowl and fold them together gently. This is where you want to be careful — overmixing can lead to tough, dense muffins. A few streaks of flour are okay; the batter should look lumpy, not uniform. This little trick keeps them tender and soft inside.
Step 5: Prepare Filling
Grab your zucchini and give it a quick shred with a box grater — no need to peel unless the skin is super thick. Toss the zucchini into a clean kitchen towel and squeeze out excess moisture. This step is a game changer — too much liquid, and you’ll end up with soggy muffins. Add it to your batter along with any nuts or chocolate chips you want. Stir just enough to combine.
Step 6: Layer & Swirl
Spoon the batter evenly into your muffin cups. If you’re feeling fancy, swirl a teaspoon of some cinnamon sugar or even a bit of cream cheese into the tops for that little “wow” factor. But honestly, just plopping in the batter works like a charm every time.
Step 7: Bake
Pop the muffins into the oven and bake for 18–22 minutes. Keep an eye on them starting at 18 minutes — you’ll know they’re ready when a toothpick inserted comes out clean or with just a few moist crumbs. Too long, and they dry out — I learned this the hard way once and ended up dunking muffins in coffee to save them!
Step 8: Cool & Glaze
Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. They’re tempting to eat right away, but holding off lets them set perfectly. Once cool, whisk together your glaze ingredients until smooth, then drizzle or brush on. I find glazing adds just enough sweetness without overpowering the gentle banana-zucchini flavor.
Step 9: Slice & Serve
If you went with muffins, just remove the liners and enjoy warm or room temp. For loaf versions, slice with a serrated knife for neat edges. These muffins are best served with a slather of butter or a lick of cream cheese if you’re feeling indulgent. The slight crunch from nuts or melty chocolate chips inside makes every bite a cozy surprise.
What to Serve It With
For Breakfast: Nothing beats these with a hot cup of coffee or chai tea — the cinnamon in the muffins and a spiced chai practically sing together in the morning. You can plate a couple with fresh berries and a dollop of Greek yogurt for a balanced start.
For Brunch: These muffins shine on a brunch spread with a cheese platter and juicy citrus fruits. A sparkling mimosa or fresh-squeezed orange juice makes the table feel festive and welcoming. I like rounding it out with some scrambled eggs or avocado toast — that combo is a winner every time.
As Dessert: Leftover muffins get an upgrade when warmed slightly and served with vanilla ice cream or a drizzle of honey. The warmth pulls out the banana’s deep sweetness, and the zucchini keeps the texture velvety.
For Cozy Snacks: On those lazy afternoons, I love pairing these with a mug of warm milk or hot cocoa. My kids often ask for seconds at this time — it’s like their little comfort food escape. Plus, packed into a lunchbox, they’re a sneaky veggie delivery that gets gobbled up without a fuss.
Top Tips for Perfecting Your Banana Zucchini Muffins
Zucchini Prep: Always shred fresh zucchini and squeeze out excess water! If it’s too wet, your muffins will turn out soggy — and no one wants that. I use a clean kitchen towel or even cheesecloth to get as much moisture out as possible. Also, young zucchini skins are tender and thin, so peeling isn’t necessary unless it’s super waxy or thick.
Mixing Advice: Fold, don’t whisk wildly. Overmixing activates gluten in the flour, which makes muffins tough rather than tender. I stop as soon as I don’t see large dry spots — a few lumps are totally fine and keep that light crumb.
Swirl Customization: Want a marbled effect? Try swirling in a little cinnamon sugar or flavored cream cheese on top with a toothpick before baking. It’s tons of fun and draws “oohs” and “aahs” without extra work.
Ingredient Swaps: I’ve swapped the all-purpose flour for whole wheat or a gluten-free blend with good results — just note that whole wheat can make it slightly denser, so consider adding a teaspoon of baking powder to lighten. Coconut oil works beautifully for a slight flavor twist too. You can try maple syrup or honey for sugar, but cut back the milk slightly to balance moisture.
Baking Tips: Oven temps vary — place your rack in the center for even heat. If you notice the muffins browning too quickly, tent with foil partway through baking. Toothpick tests are your best friend to avoid overbaking.
Glaze Variations: If you’re not a fan of a sweet glaze, a light dusting of cinnamon sugar or a thin smear of cream cheese frosting works wonders too. You can even add orange zest to the glaze for a fresh pop of citrus that livens up the flavors.
One lesson I learned? Don’t skip the squeeze on the zucchini. I made the mistake of adding it straight shredded once, and the batter was too runny, and the muffins took forever to bake with a weird texture. From then on, moisture control has been key, and it makes all the difference.
Storing and Reheating Tips
Room Temperature: Store these muffins in an airtight container for up to two days. Make sure they’re completely cool before sealing to avoid condensation, which can get them mushy. I usually keep them on the counter for quick snacking.
Refrigerator Storage: If you want to keep them fresh longer, store in a sealed container or zip-top bag in the fridge for up to five days. They’ll firm up a bit, so I recommend warming them gently in the microwave or oven before eating.
Freezer Instructions: These freeze beautifully — wrap them individually in plastic wrap and then place in a freezer-safe bag or container. They can last up to 3 months this way. To defrost, just leave them at room temperature for about an hour or warm up in the microwave for 20-30 seconds.
Glaze Timing Advice: For make-ahead batches, I usually add the glaze right before serving. If you glaze before storing, it can set harder and crack. But if you want to drizzle ahead, keep muffins refrigerated and warm them slightly before serving for the best texture.
Frequently Asked Questions
Final Thoughts
There’s something truly special about banana zucchini muffins that makes them a household favorite at mine — they’re like the little secret treat I can pull together quickly, knowing everyone’s going to love them. They bridge the gap between comfort and sneakily healthy, with familiar, warm flavors that never get old. If you enjoy this recipe, you might want to try my banana oat pancakes or zucchini bread for even more delicious veggie-infused baked goods. I can’t wait to hear how yours turn out — whether you sneak them for breakfast, snack on them in the afternoon, or share with family and friends, they always bring a smile. Happy baking!
banana zucchini muffins
Ingredients
Main Ingredients
- 2 cups shredded zucchini about 1.5 medium zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 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
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a muffin tin with liners.
- Gently wrap the shredded zucchini in a paper towel and squeeze out excess water. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini.
- Spoon about ⅓ cup of batter into each muffin liner.
- Bake for 22-26 minutes or until a toothpick inserted comes out with a few crumbs but no wet batter.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
