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Best Homemade Banana Zucchini Muffins

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.

zucchini banana bread

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. One of the best muffin recipes we have. (affiliate links present)

Loaves outsides are always overdone for me in order to get the middle just right. 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.
  • I always revert to easy muffins because loaves take longer to bake.
banana zucchini muffins

Banana zucchini muffins

  1. Flour
  2. Baking soda
  3. Baking Powder
  4. Zucchini
  5. Ripe bananas – the browner the better
  6. Oil
  7. Eggs
  8. Sugar
  9. 1/2 cup Chocolate chips and/or chopped walnuts would be optional

You can bake these in your oven, or make air fryer muffins in just a few minutes. Either way they turn out incredible.

banana zucchini muffin recipe

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 these green veggies 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!

  1. You MUST eliminate a lot of the moisture created after you’ve shredded it!
  2. To do this wrap it in a few paper towels and press down.
  3. If you’re using 1 cup or more fold it up and gently squeeze over your sink.
  4. You’ll be amazed how much moisture comes out!
grating zucchini

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.
how to make zucchini bread

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.
best zucchini bread

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??

Then try our Pumpkin banana bread or blender muffins in the morning for breakfast.

zucchini banana muffins

Additional add ins:

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!!

Zucchini Banana Bread Recipe

Zucchini Banana Muffins

Time needed: 18 minutes.

Banana Zucchini Muffins

  1. Prepare

    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.

  2. Shred zucchini

    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.

    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.

  3. Bake

    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.

  4. Cool

    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.

best banana muffins

Try our apple carrot muffins next. They combine vegetables and fruit in them too.

Want to see a few of my favorite things you might want to write on your Christmas list this year??!! 😉 Take a peek and see how many you might already have…twinsies!

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the typical mom

Banana Zucchini Muffins

Banana zucchini muffins that are so moist you'll get addicted! Best banana dessert or breakfast and the trick to making the best zucchini recipes.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana, bread, muffins, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 179kcal
Author The Typical Mom

Ingredients

Instructions

  • 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.
  • 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.
Nutrition Facts
Banana Zucchini Muffins
Amount Per Serving (2 oz)
Calories 179 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 62mg3%
Potassium 182mg5%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 60IU1%
Vitamin C 4.5mg5%
Calcium 23mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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