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Tasty Banana Zucchini Muffins

Featured in Fresh Bread Made Simple.

These fluffy muffins pair ripe banana sweetness with freshly shredded zucchini, creating a perfectly moist and healthy breakfast or snack option. They’re easy to prepare using simple ingredients from your pantry, like cinnamon and nutmeg, and can be customized with mix-ins like chocolate chips, nuts, or raisins. The muffins stay good for up to 3 days at room temp or can be frozen for up to 3 months. Each serving is packed with healthy ingredients and clocks in at 180 calories.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:23:50 GMT
Soft and Moist Banana Zucchini Muffins Pin it
Soft and Moist Banana Zucchini Muffins | thefamilycooks.com

Garden-fresh zucchini meets sweet ripe bananas in these irresistibly moist breakfast muffins. Each tender bite delivers hearty nutrition wrapped in homestyle comfort. The aromatic spices and wholesome ingredients transform ordinary produce into an extraordinary morning treat that's perfect any time of day.

During peak zucchini season, this recipe became the perfect solution for utilizing abundant garden harvests. The neighborhood kids would specifically request these muffins, never suspecting they contained vegetables.

Key Ingredients Guide

  • Zucchini: Select firm, medium zucchini for optimal texture and moisture.
  • Bananas: Use well-ripened fruit with dark speckles for natural sweetness.
  • All-purpose flour: Standard AP flour creates ideal muffin structure.
  • Spices: Freshly ground cinnamon and nutmeg enhance flavor depth.
  • Brown sugar: Either variety works; dark adds richer caramel notes.
  • Vegetable oil: Keeps muffins moist without competing flavors.

Preparation Steps

Step 1: Zucchini Preparation
Clean zucchini and remove ends. Keep skin on. Grate using medium holes. Place in clean kitchen towel and squeeze thoroughly to remove excess moisture - expect about 1/2 cup liquid.
Step 2: Banana Preparation
Remove peels and mash bananas in large bowl until mostly smooth. Small lumps are acceptable. Measure after mashing. Use room temperature fruit for easier mixing.
easy Banana Zucchini Muffins Recipe Pin it
easy Banana Zucchini Muffins Recipe | thefamilycooks.com

An old family baking tip: properly drained zucchini should feel nearly dry. The kitchen towel should show green stains from thorough squeezing.

Baking Chemistry

The specific leavening combination serves distinct purposes. Baking soda reacts with acidic ingredients like banana and brown sugar, while baking powder provides consistent rise during baking, resulting in perfect texture.

delicious Banana Zucchini Muffins Recipe Pin it
delicious Banana Zucchini Muffins Recipe | thefamilycooks.com

This time-tested recipe proves that simplicity yields the best results. These muffins blend practicality with comfort, making them ideal for any occasion - from quick breakfasts to thoughtful gifts. The magic lies in quality ingredients and careful technique.

Frequently Asked Questions

→ Why should I squeeze out the zucchini water?
To make sure your muffins don’t turn out too wet and to keep the texture just right.
→ Can this recipe work with gluten-free flour?
Totally! Swap the all-purpose flour for a gluten-free mix, and you’re good to go.
→ How do I know if my bananas are ripe enough?
Look for bananas with plenty of brown spots—they’ll give you the best sweetness.
→ Can I freeze them after baking?
Yes! Just wrap them individually, freeze, and thaw when needed. You can also microwave them to reheat.
→ What mix-ins can I try?
Go ahead and toss in things like chocolate chips, raisins, pecans, or walnuts—use about half a cup of your favorite option.

Quick Banana Zucchini Muffins

Delightful muffins made with sweet bananas and grated zucchini, spiced with warm cinnamon and nutmeg. A perfect pick-me-up for any time of day!

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes

Category: Breads

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Dry Ingredients

01 1 teaspoon of baking powder
02 1 1/2 cups of all-purpose flour — it's the base for your muffins
03 1/2 teaspoon of baking soda
04 1 teaspoon of ground cinnamon — gives a cozy flavor
05 1/2 teaspoon of salt
06 1/4 teaspoon of ground nutmeg — a little bit goes a long way here

→ Wet Ingredients

07 1 cup of shredded zucchini, squeezed dry — this is our special twist!
08 2 large ripe bananas, mashed until creamy
09 1/2 cup of brown sugar
10 1/2 cup of vegetable oil
11 1 teaspoon of vanilla extract
12 2 large eggs
13 1/4 cup of white sugar

→ Optional Mix-ins

14 1/2 cup of chocolate chips
15 1/2 cup of raisins
16 1/2 cup of chopped pecans or walnuts

Instructions

Step 01

Grate the zucchini, then wrap it tightly in a clean kitchen towel. Squeeze out all the extra water—this step is key for the best muffins!

Step 02

Grab a big mixing bowl and whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg until they're well combined.

Step 03

Grab another mixing bowl and mash the bananas until smooth. Toss in the squeezed zucchini, both sugars, oil, eggs, and vanilla. Stir it all up until it’s smooth and mixed.

Step 04

Pour the wet mixture into the dry ingredients. Mix gently until there are no dry spots left—overmixing can make muffins dense! If you’re using any extras like nuts, chocolate chips, or raisins, fold them in now.

Step 05

Pour the batter into your prepped muffin cups, filling each one about 2/3 full. Bake at 350°F for 18-20 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer them to a cooling rack.

Notes

  1. Keep them in an airtight container, and they’ll stay fresh for about 3 days.
  2. Want to save them? These freeze well for up to 3 months.
  3. Riper bananas mean sweeter, tastier muffins!
  4. The zucchini makes these muffins moist without adding a veggie-like taste.

Tools You'll Need

  • 12-slot muffin pan
  • A grater for shredding zucchini
  • Mixing bowls (you’ll need at least two)
  • A whisk and a spatula
  • A clean towel or some cheesecloth to drain the zucchini

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe uses eggs.
  • It contains wheat or gluten.
  • If you add nuts, it may contain tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 8 g
  • Total Carbohydrate: 25 g
  • Protein: 3 g