These banana zucchini muffins are moist and fluffy with the perfect amount of sweetness. Shredded zucchini adds moisture plus a hidden veggie boost!

A plate of banana zucchini muffins ready to serve, with soft, fluffy texture and golden tops.

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Zucchini Banana Bread Muffins

My kids love these zucchini banana muffins and I do too because they’re soft, flavorful, and a great way to sneak in extra veggies. If you’ve tried my zucchini chocolate chip muffins or classic zucchini bread, you know how well zucchini works in baked goods.

Banana zucchini muffins are perfect for busy mornings or after-school snacks and combine the best of both banana bread and zucchini muffins. I like to rotate them with chocolate chip banana bread muffins plus they are freezer-friendly!

Ingredient Notes

Banana zucchini muffin ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Zucchini: Use unpeeled shredded zucchini for moisture, about 2 small or 1 large. Be sure to squeeze out any excess liquid so the muffins don’t turn out soggy.
  • Bananas: Ripe, spotty bananas add natural sweetness and keep the muffins soft.
  • Sweeteners: A blend of honey and brown sugar offers balanced sweetness without being overpowering.
  • Coconut oil: Adds a subtle richness. Melted butter or a neutral oil also work well here.
  • Flour: All-purpose flour gives a light texture (see notes if using whole wheat).
  • Warm cinnamon: A generous sprinkle of cinnamon adds cozy flavor throughout.
  • Leavening: Baking soda and baking powder help the muffins rise perfectly.

How to Make Banana Zucchini Muffins

Start by shredding your zucchini and then squeeze out the excess moisture using a clean towel or paper towels. This step is key to making sure your muffins bake up soft, not soggy.

Hands squeezing shredded zucchini in a paper towel over a bowl for banana zucchini muffins.

In a large bowl, whisk together the mashed bananas, honey, brown sugar, coconut oil, eggs, and vanilla until smooth and well blended.

Wet ingredients—mashed banana, honey, brown sugar, eggs, and oil—being whisked together in a large glass bowl.

In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir with a wooden spoon just until combined. Then gently fold in the squeezed zucchini until evenly mixed.

Banana zucchini muffin batter being stirred in a large bowl with grated zucchini just folded in.

Spoon the batter into a lined muffin tin, filling each cup about ⅔ full. Bake at 375°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before enjoying.

Freshly baked banana zucchini muffins in a muffin tin, golden and ready to cool.

Baking Tips

  • Shred and squeeze the zucchini: See all my tips on how to shred zucchini.
  • No need to peel your zucchini: The skin is soft and blends right in when grated. It saves time and adds color and nutrients, unless you’re baking for picky eaters who might spot the green flecks!
  • Frozen bananas: Bananas with brown spots are best for sweetness and moisture. If using frozen bananas, thaw and drain off any excess liquid before mashing.
  • Mini muffins: For mini muffins, start checking for doneness around 10 minutes.
  • Easy scooping: Use an ice cream scoop to neatly portion the batter into muffin cups.

Variations and Add-Ins

  • Flour swaps: Use white whole wheat or kamut flour, reducing the total by ¼ cup. You can also swap 1 cup of flour for old-fashioned oats.
  • Oil alternatives: Coconut oil gives a light flavor, but you can substitute applesauce, canola oil, or light olive oil.
  • Add-ins: Stir in chocolate chips, chopped nuts, dried cranberries, or fresh blueberries for extra texture and flavor.
Close-up of a banana zucchini muffin on a plate showing the bits of zucchini.

Love quick breads and muffins? Make apricot muffins, easy breakfast muffins or this crowd-pleasing lemon blueberry zucchini bread, too!

More Easy Muffin Recipes

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Banana zucchini muffins in tin pan.

Banana Zucchini Muffins

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 24
These banana zucchini muffins are moist and fluffy with the perfect amount of sweetness. Shredded zucchini adds moisture plus a hidden veggie boost!
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Ingredients 

  • 3 ½ cups shredded unpeeled zucchini (about 2 small or 1 large zucchini)
  • ½ cup coconut oil , melted and cooled
  • ¾ cup light brown sugar , packed
  • ½ cup honey
  • 3 large eggs , at room temperature
  • 1 Tablespoon vanilla extract
  • 4 cups all-purpose flour , fluffed and leveled
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt , or table salt
  • 1 ¼ cup mashed banana (about 3 medium brown bananas)
  • 1 cup chocolate chips , optional

For serving: Butter and honey

Instructions

  • Preheat the oven to 375°F. Line 2 muffin tins with paper liners. Spray with nonstick spray.
  • Place 3 1/2 cups zucchini in a cheese cloth or a paper towel. Squeeze out as much water as possible.
  • In a large bowl, whisk together 1/2 cup melted coconut oil, 3/4 cup brown sugar, 1/2 cup honey, 3 eggs, and 1 Tablespoon vanilla.
  • In a separate bowl, whisk together 4 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined, being careful not to overmix. Fold in the zucchini, 1 cup mashed bananas, and chocolate chips, if using.
  • Fill the muffin liners 2/3 of the way full. If adding chocolate chips, you can also sprinkle some evenly over the top of the muffins.
  • Bake 18 to 20 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool completely.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Flour: You can use white whole wheat or kamut flour; reduce total flour by 1/2 cup for best texture. Swapping in 1 cup of oats also works well.
Oil: Coconut oil can be replaced with applesauce, canola oil, or light olive oil.
Add-ins: Stir in chocolate chips, chopped nuts, or dried fruit if desired.
Storage: Store in a zip-top bag at room temperature up to 3 to 4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.
Freezing: Add to a freezer bag or container and store in freezer up to 2 months. To reheat, place muffin in microwave 15 to 30 seconds, or until warm.

Nutrition

Serving: 1muffin, Calories: 221kcal, Carbohydrates: 37g, Protein: 4g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 24mg, Sodium: 161mg, Potassium: 143mg, Fiber: 1g, Sugar: 19g, Vitamin A: 93IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.