Zucchini Banana Muffins
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Zucchini Banana Muffins

Last updated on May 21, 2023 by Liza Hawkins

These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack. Soft and pillowy, with plenty of moisture from over-ripe bananas an zucchini, you’ll have a hard time not eating them all in one fell swoop!

(But, if you do have lots leftover, they freeze well for later.)

Zucchini Banana Muffins

Zucchini Banana Muffins on a rack

Digging in the fridge, I realized I managed to forget about three zucchini from my next to last CSA bag. Whoops.

Zucchini, apples, carrots, kiwi, parsnips and lettuce from a local CSA

They were in my crisper drawer, and had rolled to the back where I’d overlooked them for nearly two weeks.

Despite being a little shriveled, they were otherwise fine, so I figured they’d be perfect with the brown over-ripe bananas on my counter for muffins.

The batter turned out perfect.

Zucchini Banana Muffin batter in muffin cups

Besides being perfect for easy breakfasts, my kids loved zucchini bread and muffins in their school lunches growing up, as an alternative to sandwiches. 

Zucchini bread and most muffins also freeze well, so make a few batches and have breakfast/snack/lunch prep ready to go straight from the freezer!

Zucchini Banana Muffins
Yield: 24

Zucchini Banana Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack!


  • 3 large eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 3 medium zucchini, peeled & grated
  • 3 over-ripe bananas, mashed


  1. Preheat the oven to 325°F and place 24 liners in cupcake pans.
  2. Use a hand-held mixer to combine the eggs and oil in a large bowl. Once they look light yellow and creamy, add the sugar and vanilla and continue beating for 2 minutes.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and continue mixing with the hand-held mixer until they're combined — the mixture will be thick.
  4. Add the mashed bananas and shredded zucchini, and continue mixing until everything's just combined — about 30 seconds.
  5. Fill each liner just over halfway with the batter. Bake them for about 20 minutes, or until the tops bounce back when you gently press on them.
  6. Remove the muffins from the pan and let them cool completely on a wire rack.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 171mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g


Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!

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