Description

Soft, moist, and naturally sweet, these banana zucchini muffins are perfect for sneaking veggies into your breakfast. With the sweetness of ripe bananas and the moisture of fresh zucchini, they’re a wholesome treat for kids and adults alike—great for breakfast, snacks, or lunchboxes.

Ingredients

Scale

2 cups shredded zucchini (about 1½ medium zucchini)
2 cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
1 cup granulated sugar
2 large eggs, room temperature
1 cup vegetable oil
2 tsp vanilla extract
2 ripe bananas (about 1 cup mashed)

Cook Mode Prevent your screen from going dark

Instructions

reheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners.
Shred zucchini and squeeze out excess water with a towel.
In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, mash bananas, then mix in sugar, eggs, oil, and vanilla.
Gently stir wet ingredients into dry until just combined (do not overmix).
Fold in the shredded zucchini evenly.
Fill each muffin liner about ⅔ to ¾ full.
Bake for 22–26 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Cool muffins in pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Use very ripe bananas for the best flavor and moisture.

Always squeeze zucchini to prevent sogginess.

Reduce sugar to ¾ cup for a less sweet version.

Add chocolate chips, nuts, or oats for extra flavor and texture.

Freeze individually for easy grab-and-go snacks.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Muffins
Method: Baking
Cuisine: American