Banana Zucchini Muffins

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!


Banana Zucchini Muffins

  • 2 cups shredded zucchini, about 1½ medium zucchini
  • 2 cups (256 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas (about 1 cup mashed)


  • Preheat oven to 350°F and prepare a muffin pan with liners.
  • Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to the grating.)
  • In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  • In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.
  • Add the dry ingredients, and stir until just combined.
  • Add in the shredded zucchini and stir until incorporated.
  • Add ⅓ cup of batter to each cupcake liner.
  • Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.

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