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Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.
5 from 2 votes
Prep Time 15 mins
Cook Time 26 mins
Total Time 41 mins
Servings 16 muffins


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 1/4 cup buttermilk or buttermilk substitute
  • 2 large eggs, beaten lightly
  • 6 Tablespoons butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 2 medium zucchini
  • 1 cup chopped nuts, such as walnuts or pecans (optional)


  • Preheat the oven to 350ºF. Line two muffin tins with a total of 16 paper cups. (Alternately, grease 16 muffin cups with cooking spray.)
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  • In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
  • Shred the zucchini on the small hole of a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
  • Fold the zucchini and chopped nuts (optional) into the batter. 
  • Divide the batter among the muffin tin cups, filling each about 3/4 full. 
  • Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

Kelly's Notes: