Banana Zucchini Muffins – Moist Banana & Zucchini Muffins

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Banana Zucchini Muffins
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Intro

Hi, I’m Dulcia. These Banana Zucchini Muffins are one of my favorite ways to use ripe bananas and summer zucchini. They bake up moist, tender, and lightly spiced, and they are great for breakfast, school lunches, or a quick snack.

Origins

Muffins that combine fruit and vegetables have been popular in home baking for decades, because they stretch ingredients and boost moisture. Zucchini muffin recipes became common in the mid 20th century, and pairing zucchini with banana adds natural sweetness and a tender crumb. For more about zucchini, see the Wikipedia entry. For general nutrition guidance, check the USDA site.

Ingredients

  • 2 cups shredded zucchini (about 1 1/2 medium zucchini)

  • 2 cups (256 g) all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 ripe bananas, mashed (about 1 cup)

  • 1 cup (200 g) granulated sugar

  • 2 large eggs, room temperature

  • 1 cup (218 g) vegetable oil

  • 2 teaspoons vanilla extract

I keep the ingredient list simple so you can make these with pantry staples. If you like, use half brown sugar for a deeper flavor.

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.

  2. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.

  3. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt.

  4. In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.

  5. Add the wet ingredients to the dry ingredients. Stir until just combined.

  6. Fold in the shredded zucchini.

  7. Fill each cupcake liner with about 1/3 cup of batter.

  8. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. The muffin tops should be rounded and golden brown.

  9. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

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Banana Zucchini Muffins

Banana Zucchini Muffins

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  • Author: Dulcia
  • Total Time: 37-41 mins
  • Yield: 12 muffins 1x
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Description

Moist banana and zucchini muffins spiced with cinnamon.

Ingredients

Scale
  • 2 cups shredded zucchini (about 1 ? medium zucchini)
  • 2 cups (256 g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ? teaspoon baking soda
  • ? teaspoon kosher salt
  • 2 ripe bananas, mashed (about 1 cup)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350?F (175?C) and line a muffin tin with liners.
  2. Wrap the shredded zucchini in a paper towel or clean towel and squeeze out any excess water; set aside.
  3. In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt.
  4. In a separate medium bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla; stir until fully combined.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fold in the shredded zucchini.
  7. Fill each cupcake liner with about ? cup of batter.
  8. Bake for 22?26 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter and the tops are rounded and golden brown.
  9. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prep Time: 15 mins
  • Cook Time: 22-26 mins

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Tips

  • Squeeze the zucchini well. Removing excess moisture prevents soggy muffins and a gummy crumb.

  • Use ripe bananas, the sweeter the better. Overripe bananas add moisture and flavor.

  • Do not overmix. Stir until the dry ingredients are just incorporated for tender muffins.

  • If you want a lighter texture, swap 1/2 cup of oil for 1/2 cup unsweetened applesauce.

Variations

  • Add 1/2 cup chopped walnuts or pecans for crunch.

  • Fold in 1/2 cup chocolate chips for a sweeter treat.

  • Swap cinnamon for 1 teaspoon pumpkin pie spice for autumn flavor.

FAQ

Q: How many muffins does this recipe make?
A: It yields about 12 standard muffins when filled with roughly 1/3 cup batter each.

Q: Can I freeze these muffins?
A: Yes. Once fully cooled, wrap individually and freeze up to 3 months. Thaw at room temperature or warm briefly in a low oven.

Q: Do I need to peel the zucchini?
A: No, leave the skin on. I shred the whole zucchini and squeeze out excess moisture.

Conclusion

I hope you try these Banana Zucchini Muffins soon. They are an easy, reliable bake that uses simple ingredients. For more recipes, visit my site (https://www.dulciarecipes.com/) or try my Cinnamon Roll Cheesecake for a special treat (https://www.dulciarecipes.com/cinnamon-roll-cheesecake/). Happy baking, Dulcia

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