Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that leftover zucchini. These muffins are bursting with flavorful banana and cinnamon. You won’t even taste the zucchini!
So why not combine the two and have the most epic muffin for summer?
That’s exactly what happened here and these zucchini banana muffins are the absolute best way to use up leftover zucchini. I think you’ll love these as much as I do!
Tender banana muffins with zucchini
I adore all things banana and have several recipes for banana bread and banana muffins. It’s one of my absolute favorite fruits. I’ve even used it in cupcakes! With today’s recipe, I tried something new. I added shredded zucchini to the banana muffin batter and the result was phenomenal.
The best part is you can’t even taste the zucchini and wouldn’t even notice it unless you see the little green specks in the muffin.
One thing to note: the recipe doesn’t call for milk. It’s not needed. The mashed banana, shredded zucchini, oil, and eggs add enough moisture to the batter to omit any extra liquid.
Be sure not to overfill the muffin pan. Fill each cavity only 2/3 of the way full. This is important because of the way the muffins are baked. If the muffin pan is too full, the batter could potentially spill over.
Start them in a 425°F oven for the first 5 minutes of baking and reduce the temperature to 350°F for the remaining baking time. The initial high temp will help create a lovely “bakery style” muffin top.
You don’t need a ton of equipment to make these muffins
Mix the dry ingredients in a large bowl and mix the wet ingredients in a large liquid measuring cup. Then add the wet ingredients to the dry ingredients. This limits the number of dirty dishes you’ll have.
Who can say no to easy cleanup? Certainly not me!
So what’s the best way to shred zucchini?
I love to use my mandoline! It’s much more efficient than those box graters which are not sharp and end up breaking off chunks of zucchini during the process. My mandoline came with three shredding blades. I like to use the middle size of the three so that my zucchini is shredded fine.
I do hope you enjoy this zucchini banana muffins recipe as much as I do! Do you have a favorite way to use leftover zucchini? I’d love to hear about it.
More muffins you’ll love
Zucchini Banana Muffins
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon (1/2 teaspoon) ground cinnamon
- 1/3 cup (80 milliliters) canola or vegetable oil
- 3/4 cup (157 grams) light brown sugar, packed
- 1 and 1/2 cups (341 grams) mashed ripe banana, about 3 bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (145 grams) shredded zucchini, about 1 medium zucchini
- banana chips, optional
- Preheat the oven to 425° Spray 14 muffin cups with cooking spray or line with paper liners; set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Stir with a whisk to combine. Make a well in the center; set aside.
- In a separate bowl or large liquid measuring cup, whisk the oil, sugar, banana, and vanilla together until well combined. Add the eggs and whisk to combine. Pour the mixture into the center of the dry ingredients. Use a silicone spatula to fold the batter together just until the dry ingredients are moistened. Gently fold in the zucchini
- Spoon the batter into the prepared muffin pan; filling each cup 2/3 full. Top each with a banana chip if desired. Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately and cool for 10 minutes before serving.
Make ahead tip
- Muffins will stay keep for up to 1 week stored in an airtight container at room temperature.They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight.