A batch of large, tender muffins packed with ripe banana sweetness and a hidden boost of zucchini—perfect for breakfast or a wholesome snack. I love how moist and flavorful they are, without feeling too indulgent.

Why You’ll Love This Recipe

I adore these muffins because the zucchini adds subtle moisture without altering the flavor—I can hardly taste the veggie, but the texture is so soft and springy. They come together quickly, bake into impressive mega muffins, and are ideal for using up overripe bananas and garden zucchini. Whether I enjoy one with coffee in the morning or pack them for an afternoon pick-me-up, they never disappoint.

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)
2 cups all‑purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 ripe bananas, mashed (~1 cup)
1 cup granulated sugar
2 large eggs, room temperature
1 cup vegetable oil
2 teaspoon vanilla extract

directions

Preheat the oven to 350 °F and line a muffin tin with liners.
Shred the zucchini using the fine side of a grater, then wrap it in a paper towel and squeeze out excess moisture—this keeps the muffins from getting soggy.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In another bowl, stir together the mashed bananas, sugar, eggs, oil, and vanilla until smooth.
Add the wet mixture to the dry ingredients and stir until just combined.
Fold in the shredded zucchini.
Fill each liner with about ⅓ cup of batter (makes 13 large muffins).
Bake for 22–26 minutes, until a toothpick comes out with a few crumbs but no wet batter and the tops are golden.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

Servings and timing

Makes: 13 extra-large muffins
Prep time: 15 minutes
Bake time: 22–26 minutes
Total time: ~41 minutes

Variations

Swap half the oil for applesauce or melted butter.
Fold in ½–1 cup nuts (walnuts, pecans) or chocolate chips.
Try pumpkin pie spice, nutmeg, or allspice instead of cinnamon for a twist.
Use whole wheat or gluten‑free all-purpose flour (1:1 replacement).
Replace eggs using your favorite egg replacer—works well for a vegan twist.

storage/reheating

Room Temperature: Store cooled muffins in a single layer in an airtight container or sealed bag for up to 2–3 days.
Refrigerator: Store in airtight container for up to 5 days; they may dry out slightly. Microwave 10 seconds to warm.
Freezing: Once cooled, wrap individually in foil or parchment, then freeze in a bag for up to 3 months. Thaw at room temperature—moisture reabsorbs as they come back to room temp

FAQs

### 1. Can I omit the zucchini?

I don’t recommend leaving it out—it’s key for moisture and texture. But I do have a separate banana muffin recipe if I’m zucchini-less.

### 2. Do I need to squeeze the zucchini?

Absolutely. I grate finely and press out moisture so the batter isn’t too wet—that gives the light, tender crumb I love.

### 3. How ripe should the bananas be?

Very ripe—ideally with brown spots. They mash easily and contribute maximum sweetness and flavor to the muffins.

### 4. Can I make these ahead?

Definitely. I’ll bake a batch ahead, then freeze extras individually. Thaw on the counter or pop in the microwave for a warm treat later.

### 5. Can I make mini muffins?

Yes! I turn them into mini bites often—bake for 14–16 minutes in mini liners. I check with a toothpick to make sure they’re done.

Conclusion

I find these Banana Zucchini Muffins perfect for satisfying my muffin cravings in a slightly indulgent but wholesome way. Every bite is soft, flavorful, and satisfying. I hope you enjoy baking and sharing them as much as I do!