Zucchini Banana Bread Muffins Recipe

Give it up, my sweet friend! You cannot resist the temptation of this recipe. I am literally OBSESSED with these Zucchini Banana Bread Muffins. I dream about them. If you love sneaking veggies into treats, you should also try these Banana Zucchini Muffins.

Come to Mama, you gorgeous, green-speckled, secretly healthy little wonders! We are taking two of the best things—banana bread and zucchini—and smashing them together into muffin perfection.

This is the ultimate kitchen magic trick. We get moist, sweet, incredible muffins. And we sneak in a whole garden harvest of green veggies. It’s a win-win that will make you feel like a superhero.

Recipe Overview

• Cuisine: American
• Category: Breakfast, Snack
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Servings: 12 muffins

Do You Love This Recipe Too?

My love for these muffins started as a mission. I had one sad banana and a giant zucchini on my counter. I also had a toddler who looked at green things like they were tiny aliens.

I threw it all together in a bowl, crossed my fingers, and prayed. Friends, the result was pure joy. My kid ate three in a row. I ate four. We were both covered in crumbs and happiness. Now, I bake a batch every single week. It’s our non-negotiable snack.

My Shopping List for This Recipe

This is the beautiful part. You probably have most of this in your pantry right now! The star players are simple: a ripe banana, a fresh zucchini, and some basic baking staples. Let’s dig in.

Let’s Get Your Ingredients Ready

Grab your bowls and your favorite muffin tin. Here is everything you need to make the magic happen. Measure it all out first—it makes the process so smooth!

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ⅓ cup melted coconut oil (or vegetable oil)
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup mashed ripe banana (about 2 medium)
• 1 cup finely grated zucchini (do not drain the moisture!)
• ½ cup chocolate chips (optional, but highly recommended!)

Bringing This Recipe to Life (Step-by-Step)

Are you ready? This is the fun part. We are going to mix, scoop, and bake our way to muffin heaven. I promise it’s easy. Follow these steps and you’ll be a pro.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well. This is key for easy removal!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
3. In a large bowl, whisk the eggs. Add the melted oil, both sugars, and vanilla. Whisk it until it’s all smooth and combined.
4. Stir in the mashed banana and the grated zucchini. The secret is to use all that natural zucchini juice. It makes the muffins incredibly moist.
5. Gently fold the dry flour mixture into the wet zucchini mixture. Mix just until no dry streaks remain. Do not overmix! A few lumps are totally fine.
6. Fold in the chocolate chips if you’re using them. (You should use them. Trust me.)
7. Divide the batter evenly among the 12 muffin cups. They should be about ¾ full.
8. Bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before eating one. I dare you.

Fun Variations to Try Next Time

Once you master the basic recipe, get creative! Here are a few of my favorite twists to keep things exciting. For a fruity twist, you might love these Moist Cherry Banana Bread Muffins.

Recipe

Zucchini Banana Bread Muffins Recipe

Make Zucchini Banana Bread Muffins Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 15 min | Cook: 22 min | Total: 37 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ⅓ cup melted coconut oil (or vegetable oil)
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup mashed ripe banana (about 2 medium)
• 1 cup finely grated zucchini (do not drain the moisture!)
• ½ cup chocolate chips (optional, but highly recommended!)

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well. This is key for easy removal!

2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.

3

In a large bowl, whisk the eggs. Add the melted oil, both sugars, and vanilla. Whisk it until it’s all smooth and combined.

4

Stir in the mashed banana and the grated zucchini. The secret is to use all that natural zucchini juice. It makes the muffins incredibly moist.

5

Gently fold the dry flour mixture into the wet zucchini mixture. Mix just until no dry streaks remain. Do not overmix! A few lumps are totally fine.

6

Fold in the chocolate chips if you’re using them. (You should use them. Trust me.)

7

Divide the batter evenly among the 12 muffin cups. They should be about ¾ full.

8

Bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9

Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before eating one. I dare you.

Notes

Enjoy your homemade Zucchini Banana Bread Muffins Recipe!

Did You Make This?

Leave a review and tag us on social media!

Nutty Delight: Swap the chocolate chips for ½ cup of chopped walnuts or pecans. The crunch is amazing.

Lemon Zing: Add the zest of one lemon to the wet ingredients. It brightens up the whole flavor profile beautifully.

Double Chocolate: Replace ¼ cup of the flour with unsweetened cocoa powder for a chocolatey version. You can still add the zucchini—no one will know!

How to Store, Freeze, and Reheat

These muffins are perfect for make-ahead meals and snacks. Here’s how to keep them tasting fresh.

Store cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, keep them in the fridge for up to a week.

To freeze, wrap each cooled muffin individually in plastic wrap. Then, place them all in a large freezer bag. They will keep for up to 3 months. Thaw at room temperature or pop one in the microwave for 20-30 seconds. It’s like having a warm, fresh muffin anytime!

NUTRITION INFORMATION

• Serving Size: 1 muffin (without chocolate chips)
• Calories: ~180
• Fat: 7g
• Carbohydrates: 27g
• Fiber: 1g
• Sugar: 14g
• Protein: 3g

A Quick Q&A on This Recipe

Do I really not drain the zucchini?

NO! Do not drain it. I repeat, DO NOT DRAIN IT. That natural moisture is what makes these muffins so perfectly tender and prevents them from being dry. It’s the best kitchen hack ever.

Can I make this into a loaf instead?

Absolutely! Pour the batter into a greased 9×5 inch loaf pan. Bake at 350°F for about 55-65 minutes. Just keep an eye on it and do the toothpick test. You’ll have amazing zucchini banana bread.

My bananas aren’t ripe. What can I do?

Been there! If you need ripe bananas fast, place unpeeled bananas on a baking sheet. Bake them at 300°F for 15-20 minutes, until the skins are black. Let them cool, then scoop out the soft insides. It’s a total game-changer for emergency baking.

See? I told you this recipe was a game-changer. It solves so many problems. What to do with extra zucchini? Check. How to get more veggies into your kids? Check. Need a grab-and-go breakfast that doesn’t taste like cardboard? Double check. If you’re a fan of banana and cherry together, don’t miss the recipe for Moist Cherry Banana Bread Muffins.

These muffins are my pride and joy. They are proof that healthy food can be the most delicious food. Every single bite is packed with love, banana sweetness, and a secret garden harvest. Now go make them! Your kitchen is about to smell incredible.

I am bouncing in my seat just thinking about you baking these. I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!