Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

I’m lucky that my boys have palates as big as their appetites, and they’ll eat (almost) anything I put in front of them. But that doesn’t mean that it’s easy to get them to eat their vegetables on a consistent basis.

Although I’m always up for a challenge, Zucchini Banana Muffins help take a bit of pressure off when it comes to getting in our daily dose of veggies!

While zucchini is often spiralized as a low carb substitute for pasta, this recipe is pure carb perfection. Instead of using zucchini to take something away, it’s adding moisture into a favorite baked good.

Finely shredded zucchini, which is barely noticeable, is folded into a tried and true buttermilk banana bread recipe that can be bulked up with your choice of chopped nuts and/or chocolate chips.

The result is golden brown, super moist Zucchini Banana Muffins that are perfect for an afternoon pick-me-up, breakfast on-the-go or afternoon snack.

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Breakfast

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

Print Recipe

Ingredients 

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• ▢ 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 ½ cups)
• ▢ ¼ 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)

Instructions 

• 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 ½ 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 ¾ 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:

• No buttermilk? No problem! Check out our handy Buttermilk Substitutions Guide for dairy and non-dairy alternatives.

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