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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 bananas and cinnamon. You won’t even taste the zucchini!

Zucchini muffins on wooden board with the wrapper peeled away from the one in front.

I love “sneaking” zucchini into baked goods. These chocolate zucchini cupcakes and classic zucchini bread are just a couple of examples of this. But I also love banana muffins.

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!

They bake up soft, spongy, and not overly sweet! 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.

Why this recipe works

  • 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.
  • Fill each cavity only ⅔ 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.
  • The muffins bake at 425°F for the first 5 minutes of baking then reduced to 350°F for the remaining baking time. The initial high temp will help create a lovely “bakery-style” muffin top.

You will adore these tender banana muffins with zucchini. They will make a great grab-and-go breakfast or afternoon snack.

Zucchini banana muffins stacked with a bite taken out of the top one so the fluffy inside is visible.

Ingredient notes

  • Banana: Make sure to use very ripe bananas. They’ll give the muffins the best flavor. Spotty brown skin = perfect for baking!
  • Zucchini: You will need to shred the zucchini but there’s no need to peel it first. I love to use a box grater for this!
  • Flour: I developed the recipe using all-purpose flour. I can’t guarantee how the muffins will turn out if you decide to use a different flour.
    • However, a gluten free blend that is formulated to be a 1-to-1 replacement for all-purpose flour should work fine.
  • Oil: I prefer canola or vegetable oil. But, you can use any flavorless oil.
Overhead of zucchini banana muffins with one broken open.

How to make banana zucchini muffins

You don’t need a ton of equipment to make these muffins! This limits the number of dirty dishes you’ll have.

Who can say no to easy cleanup? Certainly not me!

  1. Mix the dry ingredients.
  2. Mix the wet ingredients.
  3. Add the wet ingredients to the dry ingredients.
  4. Transfer the batter to a muffin pan and bake.

Step by step instructions

  1. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  2. Make a well in the center. To do this, use a spatula to push the dry ingredients to the outer edges of the bowl so there is a small hole in the middle. This where you’ll add the wet ingredients.
  1. Use a separate bowl or large measuring cup to whisk the oil, sugar, mashed banana, eggs, and vanilla together until well combined. Stir in the zucchini.

Use a box grater to grate the zucchini. It will be much thinner and

  1. Pour the wet ingredients into the well in the center of the dry intredients.
  2. Fold the ingredients together just until no dry streaks of flour are visible.

Quick Tip: Don’t overmix the batter or the muffins will be dense and tough. Mix only until fully combined.

  1. Spoon the batter into a 12-cup muffin pan lined with paper liners.
  2. Press a banana chip on top of each filled cup.
  1. Bake the muffins at 425°F for 5 minutes then reduce the temperature to 350°F and continue to bake until cooked through, about 10-15 minutes.
Zucchini banana muffins topped with banana chips on a muffin pan.

Jen’s best tips

  • This recipe is great with cocoa powder! Whisk 3-4 tablespoons into the dry ingredients.
  • Skip the banana chip on top and opt for coarse sugar instead! Just sprinkle a bit over the batter before baking.
  • ½ cup unsalted butter thay’s melted can replace the oil. Keep in mind, the muffins will not be as moist as if using oil.
  • Add nuts! ½-⅔ cup of chopped nuts are great additions to this recipe.
  • Don’t overmix the batter. Muffin batter should look “chunky” and not perfectly smooth. Overmixing causes too much gluten to develope and this will lead to tough muffins.
  • Don’t overbake. Overbaked muffins will be dry! Start checking for doneness about 5 minutes early.

Storing & Freezing

Banana zucchini muffins are always best on the day they are made. However, you can store them to eat later.

To store: Place them in an airtight container and keep them at room temperature for up to 3 days or in the refrigerator for up to 1 week.

To freeze: The muffins can also be frozen for up to 3 months. Allow them to thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use whole wheat flour?

No, not with this recipe. The liquid to dry ratio is specifically formulated with all-purpose flour. You may wish to make my whole wheat banana muffins instead. Simply add 1 cup of finely shredded zucchini to the batter.

Can I bake the batter in a bread pan?

Yes! Use a greased 9×5 inch loaf pan and bake at 350°F for 40 to 50 minutes. Tent loosely with aluminum foil if the top is getting too brown during baking.

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Zucchini muffins on wooden board with the wrapper peeled away from the one in front.

Zucchini Banana Muffins

Yield: 14 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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!


  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup (80 ml) canola, or vegetable oil
  • ¾ cup (157 g) light brown sugar, packed
  • 1 ½ cups (345 g) pureed ripe banana, about 3 bananas
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (145 g) grated zucchini, about 1 medium zucchini
  • banana chips, optional


  1. Preheat the oven to 425° Spray 14 muffin cups with cooking spray or line with paper liners; set aside.
  2. 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.
  3. 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. Stir in the zucchini.
  4. 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.
  5. Spoon the batter into the prepared muffin pan; filling each cup ⅔ full. Top each with a banana chip if desired.
  6. 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. Take care to not overbake as this will cause the muffins to dry out.
  7. Remove the muffins from the pan immediately and cool for 10 minutes before serving.


Oil: I don’t recommend substituting as this will compromise the muffin’s texture.

Banana: You can mash the bananas with a fork, but I find the texture of the muffin is best when the banana is pureed until completely smooth. I like to use an emulsion blender for this.

Zucchini: A box grater works best for shredding the zucchini.

Muffin liners: I’ve found that these muffins tend to stick to some paper liners. If this is what you plan to use, I recommend lightly spraying the liners with nonstick spray. Then use a small pastry brush to swirl the oil all around the bottom and up the sides of the liners.

Make ahead tip

  1. Muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or up to 1 week stored in the refrigerator.
  2. They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. You may wish to warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.

Mix it up!

  • Whisk 3-4 tablespoons of unsweetened cocoa powder into the dry ingredients.
  • Instead of adding a banana chip on top, sprinkle the batter with coarse sugar. As the muffins bake, the sugar melts slightly, creating a lovely crunchy texture on top.
  • Use ½ cup melted unsalted butter in place of oil.
  • Mix in ½ – ⅔ cup of chopped nuts. Use any that you prefer!

To Make Zucchini Banana Bread: Spread prepared batter into a greased 9×5 inch loaf pan. Bake at 350°F for 40 to 50 minutes. Tent loosely with aluminum foil if the top is getting too brown during baking. Bake times will vary so keep a close eye on the bread. It’s done when a toothpick inserted into the center comes out with a few moist crumbs. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

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Nutrition Information:
Yield: 14 Serving Size: 1 muffin
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 215mgCarbohydrates: 36gFiber: 2gSugar: 16gProtein: 4g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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  1. These muffins were incredible!! Super moist and delicious without any butter or topping. I had some strawberry jam in my fridge that a friend gifted me so I added that to a bite & it was heavenly!

  2. Great way to use a zucchini. I would never consider myself a baker, if I want to make something I Google a recipe and give-it-a-go. It’s why I am so happy that this recipe came up first in my Google search. I didn’t modify this at all (maybe I added a little bit more zucchini than the recipe called for). I had an extra zucchini from my first “hello fresh” box and a few sad little bananas from a long past grocery shop full of promise. I did top these with a little turbinado raw sugar for and added sparkly facade to what had all the markings of a one foot in the bin spare veggie muffin. They smell fantastic and tasted delish. Big thanks to both; you for creating/posting, and search optimization.

  3. So I just made these and made a few changes to the recipe … based on comments I’d read on a completely different vegan zucchini-banana muffin recipe (oops!). I actually made these a tad healthier and they came out great! My husband, one-year-old, and dad were all fans — in spite of my slip-up!

    I used whole wheat flour instead of all-purpose; swapped the sugar for a 1/2 c. pure maple syrup; added about 1/3 c. milk.

    Came out super yummy! Will definitely be adding to my weekly baking schedule from now on. Perfect to sneak in some extra greens for my little one.

  4. Excellent, love them, thank you! I did add 1 tsp baking powder. Turned out perfect.

  5. Great way to use up old bananas AND sneak some zucchini into some picky bellies 😉 I’ve also added chopped nuts (about 2/3 cup), and made a chocolate variation by increasing the oil to 1/2 cup and adding 1/2 cup cocoa powder. I didn’t have the banana chips so I just sprinkled some rolled oats on top.

    1. Thanks for sharing your feedback, Heather! I’m happy to hear the muffins were a success.

  6. Lesley G. says:

    I chose this recipe because it had the least amount of sugar and it looked super easy to make. I made them for my son so I wanted to sneak in as much healthy stuff as possible. I ended up adding a cup of quick oats, 1/4 cup of flax seed, 4oz of unsweetened applesauce, and a extra tbsp of oil. They turned out perfect. So for any of those Mama’s wanting to add more here ya go!

  7. Love love love!!! Made these as mini muffins but made so much have a loaf cooking as well. Muffins turned out perfect, still waiting on the loaf to finish baking.
    I substituted the sugar with date paste and worked out perfect ? great way to use up my Tromboncino zucchini’s
    Thanks ?

  8. We’ve made this recipe probably 10 times now and my son loves them! I apparently have to send one every day he goes to school. When I don’t have enough bananas I add a very ripe pear or two and it tastes delicious ? thanks for the recipe!

  9. Kid approved! Made them for my kids cause I had 9 baby bananas that were over ripe to eat. My 3 year old daughter ate two back to back and wanted more so ate one right after dinner ? recipe was perfect I didn’t need to change a thing

    1. Thanks for commenting, Courtney! I’m so glad the family enjoyed the muffins!