Description

These tender banana zucchini muffins are a perfect way to use up garden produce and ripe fruit. They offer a moist, lightly spiced bite that stays fresh for days, making them an ideal breakfast or easy afternoon snack.

Ingredients

2 cups shredded zucchini, squeezed dry
2 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
Shred the zucchini using a box grater and squeeze out the excess moisture using a clean kitchen towel or cheesecloth.
In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, mash the bananas and stir in the sugar, eggs, vegetable oil, and vanilla extract until well combined.
Gently fold the wet ingredients and the shredded zucchini into the dry ingredients until just combined, being careful not to overmix.
Fill each muffin liner two-thirds full and bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

To ensure the best texture, always squeeze your shredded zucchini thoroughly; excess water can lead to soggy muffins. These treats freeze exceptionally well, making them perfect for meal prep—just thaw at room temperature or microwave for a few seconds before serving. Using very spotted bananas will provide the best natural sweetness and moisture for the crumb.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American