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Zucchini Banana Bread Muffins

Zucchini Banana Bread Muffins
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These Zucchini Banana Bread Muffins are a moist, nutritious snack blending the natural sweetness of ripe bananas with the subtle earthiness of fresh zucchini. Perfect for breakfast, a midday treat, or sharing with loved ones, they offer a healthy, easy-to-make option packed with fiber, vitamins, and warm spices.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1 cup grated zucchini (excess moisture squeezed out)
  • 2 large eggs
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Sugar

  • 1/2 cup brown sugar

Optional Add-Ins

  • 1/2 cup chopped nuts (walnuts, pecans, or almonds)
  • 1/2 cup chocolate chips

Instructions

  1. Prep Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups. Grate the zucchini and thoroughly squeeze out excess moisture using a clean kitchen towel. Mash the ripe bananas until smooth and set both aside.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
  3. Combine the Wet Ingredients: In another bowl, beat the eggs, then add brown sugar, vegetable or canola oil, mashed bananas, and vanilla extract. Mix until smooth and fully incorporated.
  4. Bring Wet and Dry Together: Gently fold the grated zucchini into the wet ingredients. Gradually incorporate the dry ingredients, folding with a spatula or wooden spoon just until combined. Avoid overmixing to keep muffins tender. If using, fold in optional nuts or chocolate chips now.
  5. Bake the Muffins: Spoon the batter evenly into the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overmix the batter to ensure light, fluffy muffins.
  • Squeeze out excess liquid from zucchini to prevent soggy texture.
  • Use ripe bananas for better natural sweetness and flavor.
  • Room temperature eggs and oil combine more smoothly with other wet ingredients.
  • Start checking muffins for doneness at 18 minutes to avoid drying out.

Nutrition

Keywords: zucchini muffins, banana bread muffins, healthy muffins, vegetable muffins, easy baking, nutritious snack

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