Our garden is bursting with vegetables so we’re creating lots of easy zucchini recipes and this zucchini banana bread recipe is one of our favorites.
We made banana zucchini muffins for dessert tonight because why not??!! I will say that I prefer muffins and/or mini bundts over bread because they get done quicker, are already “cut” into servings, and ensure that the middle is always done. (loaves outsides are always overdone for me in order to get the middle just right). (affiliate links present)
Ok so I got sidetracked, back to our zucchini muffin recipe!
- We always seem to have a few brown or browning bananas at the house, that is why I came up with this list of overripe banana recipes a while back.
This is what you’ll need to make our banana zucchini muffins
- Baking soda
- Baking Powder
- Ripe bananas – the browner the better
- 1/2 cup Chocolate chips and/or chopped walnuts would be optional
Do you grow zucchini in your yard?? Are you overwhelmed right about now and need new zucchini recipes? We’re here to help!
We moved recently and have a garden so now we have tons of zucchini to use too! We’ve always made our zucchini pineapple bread recipe but thought we’d try something new since bananas needed to be used as well. These came out delicious!
THIS is the key to making the best zucchini muffins!
- You MUST eliminate a lot of the moisture created after you’ve shredded it!
- To do this wrap it in a few paper towels and press down.
- If you’re using 1 cup or more fold it up and gently squeeze over your sink.
- You’ll be amazed how much moisture comes out!
If you’ve never incorporated zucchini into recipes it just gives it a nice moistness to it. The flavor isn’t overwhelming at all in my opinion.
Not in the weird way you might think.
- Here’s a tip when baking with it though: remove the moisture and gently fold it into the batter at the end.
After your shredded zucchini is a bit more moisture free you’ll be ready to bake with it.
This is the key to the best moist zucchini bread recipe, and any type of muffins. Believe me, there’s still plenty of moisture inside.
What happens if you don’t reduce the moisture in your zucchini?
- It will weigh down your recipe a lot and it may not rise at all.
- Still, the more you add the more dense your muffins will be. So, if you want them fluffier don’t add quite as much.
2nd tip: Don’t add your shredded zucchini until you’ve mixed together all the other ingredients. This will keep the pieces in tact and won’t release as much moisture into the batter too.
If you’re looking for a few more easy brunch menu ideas these are great!
Interested in a few other breakfast and/or brunch recipes??
- Pumpkin zucchini muffins
- Savory breakfast muffins
- Rum bundt cake for the holidays
- Sour cream blueberry banana muffins
- Pumpkin banana bread or blender muffins
Additional add ins:
- Mini chocolate chips (seen below)
- Chopped nuts
Like I said, if you want fluffier muffins decrease the amount of bananas from 3 to 2 and reduce the zucchini to 3/4 of a cup. That way they will rise a bit more as seen here.
My opinion, the recipe as is below is PERFECTION!!
Basic steps to follow:
- Preheat oven to 350 degrees
- Prepare muffin tin with muffin cups or spray with muffin pan cooking spray so they’ll slide out.
- Mix dry ingredients together with your all purpose flour
- In a different bowl mix your brown sugar, mashed bananas and other wet ingredients
- Then combine the two into batter, it will be a bit lumpy and that is okay as long as dry items are well incorporated
- On top of a paper towel start grating zucchini
- Fold it over so you can press down and absorb as much liquid as you can
- Then fold this in gently and fill your muffin cups 3/4 of the way full
- Bake and when toothpick inserted comes out clean they are ready to enjoy
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Banana Zucchini Muffins
- 1 egg
- 1/3 c oil we used vegetable oil
- 1/4 c sugar white
- 1/2 c brown sugar
- 1/4 c banana yogurt Greek style, could use any whole fat yogurt or sour cream
- 1.5 tsp vanilla
- 1 c all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 c zucchini grated and wrung out in paper towels before measuring
- 3 bananas as brown as possible, mashed
- Preheat your oven to 350 degrees. Whisk together your egg, oil, sugar, brown sugar, vanilla and yogurt or sour cream in a bowl. Set aside.
- In another bowl mix together your flour, baking soda and powder so they're combined. Pour this into your egg bowl and gently stir just until combined.
- Mash your bananas and add to your bowl.
- Lay out 2 paper towels on the counter and grate your zucchini on top until it looks like you have about a cup.
- Fold over the paper towel and allow it to absorb the water. Put over sink and squeeze, more liquid will probably come out that way too.
- Unfold your paper towel and measure out 1 cup of this shredded zucchini. Add this to your bowl too.
- Gently fold in your bananas and zucchini. Mix will be lumpy.
- Add muffin papers to your muffin pan and fill 3/4 of the way full until all of your mix is gone. This will make a total of 12 normal sized muffins.
- Bake for 18 minutes or until the middle of muffins spring back when gently touched in the center. Do not over bake or they will dry out.
- Remove from oven and take out of pan so they do not continue to bake in hot pan. Put on cooling rack and enjoy warm or cold.