Soft, warmly spiced, and secretly packed with vegetables — I reach for this banana zucchini muffin recipe whenever I have an overripe banana and a zucchini situation that needs resolving.
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For more zucchini muffin recipes, check out my Blueberry Zucchini Muffins, Zucchini Carrot Muffins, and Chocolate Zucchini Muffins.
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My toddler is an enthusiastic muffin tester and a deeply suspicious vegetable inspector. Somehow he's never connected the two. These banana zucchini muffins have passed every inspection — dozens of them — and he still has no idea. I'm choosing to see this as a parenting win.
These easy zucchini banana muffins are made in one large bowl, naturally sweetened with ripe banana and pure cane sugar, and loaded with whole grains from whole wheat pastry flour. Greek yogurt keeps them incredibly moist and tender, the zucchini melts into the batter leaving only pretty green flecks, and the warm cinnamon flavor is exactly what you want in a handheld breakfast or snack. They're great fresh, they meal prep beautifully, and they freeze like a dream — which means you can make a double batch and be set for weeks.
For more ways to use up that zucchini: Zucchini Cake, Crispy Zucchini Fritters, and The 20 Best Zucchini Recipes.
How to Prep the Zucchini
Do you need to squeeze zucchini for banana muffins? Yes — lightly. Shred and measure 1 cup of zucchini first, then wrap in a clean kitchen towel and give it a firm press to remove the initial moisture. You don't need to wring it bone dry — just one good squeeze removes the obvious excess and keeps the batter from getting gummy.
How to shred: Use the large holes on a box grater or a food processor with a shredding attachment. No peeling needed — the skin is thin and melts into the batter, leaving only pretty green flecks.
How much zucchini: 1 cup shredded = about 1 medium zucchini.
Measure first, then squeeze: The recipe calls for 1 cup of shredded zucchini measured before squeezing.
Why Overripe Bananas?
The spottier, the better. As bananas ripen, their starches convert to sugar — which means a deeply spotted, almost-black banana is sweeter, more flavorful, and moister than a yellow one. It's the difference between a muffin that tastes like banana bread and one that just tastes like a muffin with a mild banana note. Don't use fresh yellow bananas for this recipe.
No ripe bananas on hand? Ripen them fast: place unpeeled bananas on a baking sheet and bake at 300°F for 15–20 minutes until the skin turns black. Let cool before mashing. The texture will be perfect.
Wondering about frozen bananas? Yes, you can use them, as long as they were overripe when frozen. Thaw completely and drain the excess liquid before mashing.
Important Ingredients and Substitutions
Whole wheat pastry flour — Adds whole grain nutrition and a slightly nutty depth without making the muffins dense. All-purpose flour substitutes 1:1 for a lighter texture.
Greek yogurt — Adds tenderness, subtle tang, and moisture. Plain whole milk (4%) or 2% both work. Sour cream substitutes 1:1.
Avocado oil — Neutral flavor. Canola, melted coconut oil, or melted butter all substitute 1:1.
Pure cane sugar — The recipe uses cane sugar as the primary sweetener. Brown sugar can substitute for a slightly more caramel-forward flavor, or use a mix of both.
Eggs — Bring to room temperature before using for smoother incorporation.
Recipe Variations
One of the reasons I make these so often is that they're easy to adapt to what I have on hand or what the toddler is craving. Here are a few of my favorite twists:
- Chocolate Chip — Fold ½ cup of semi-sweet or dark chocolate chips into the batter before baking. The most requested variation by a mile.
- Nutty — Add ½ cup of chopped walnuts or pecans for crunch and healthy fats.
- Extra Banana — Use 1½ bananas for a more pronounced banana flavor and extra natural sweetness. Reduce sugar by 2 tablespoons to compensate.
- Gluten-Free — Use a 1:1 GF flour blend. Let the batter rest for 30 minutes before scooping and cool entirelty before enjoying for best results.
- Dairy-Free — Use coconut yogurt in place of Greek yogurt and the recipe is naturally dairy-free.
How to Make Banana Zucchini Muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 400°F and line a muffin tin with muffin liners.
Step 1: In a large bowl, whisk the oil, Greek yogurt, mashed bananas, vanilla, egg, milk, and sugar until well combined.
Step 2: Place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
Step 3: Stir the squeezed zucchini and mashed bananas into the wet ingredients.
Step 4: Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined. If using the optional mix-ins, stir them in.
Step 5: Divide the muffin batter evenly among the muffin cups.
Step 6: Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for another 13-15 minutes or until a toothpick inserted into the center comes out clean.
Chelsea's Recipe Pro-Tips
- Use very ripe bananas — The spottier, the better. Under-ripe bananas produce a muffin that tastes more like plain batter than banana. If in doubt, bake them first (see the Why Overripe Bananas section above).
- Measure the zucchini before squeezing — The recipe calls for 1 cup of shredded zucchini measured before squeezing. Squeeze after measuring.
- Squeeze firmly but not obsessively — Give the zucchini a good firm press in a kitchen towel to remove the initial moisture. You don't need to remove every drop — just the obvious excess.
- Don't overmix — Once the flour goes in, stir gently until just combined. A few streaks of flour are fine. Overmixing develops gluten and makes muffins dense and rubbery.
High-Altitude Adaptations
Ensure dreamy, fluffy, healthy banana zucchini muffins even at high altitude by making the following adjustments. This recipe was tested and developed in Fort Collins, CO at approximately 5,000 feet.
At 5,000+ feet:
- Increase flour by 2 tablespoons for more structure
- Decrease baking soda and baking powder to ½ teaspoon each
- Reduce sugar by 2 tablespoons to prevent gummy centers
- Bake at 385°F instead of 375°F
At sea level: Follow the recipe as written.
Serving Suggestions
These banana zucchini muffins are a complete grab-and-go breakfast on their own, but for a more filling morning, pair them with a Green Date Smoothie or a Protein Coffee for a post-workout combo that actually holds you over. For a weekend brunch spread, serve alongside Scrambled Eggs with Cottage Cheese — the savory-sweet combo works really well.
Storage Directions
- Storing: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
- Freezing: Cool completely, then freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 20–30 seconds.
- Reheating: For an extra cozy treat, pop the muffins in the toaster oven for 2-3 minutes or the microwave on low heat for 20-30 seconds until warm.
Banana Zucchini Muffin Recipe FAQs
Yes, lightly. Measure 1 cup of shredded zucchini first, then give it a firm press in a kitchen towel to remove the initial excess moisture. You don't need to wring it dry — just one good squeeze is enough to prevent gummy muffins.
Yes, as long as they were overripe when frozen. Thaw completely and drain the excess liquid before mashing.
This is almost always caused by too much moisture from the zucchini (not squeezing firmly enough), underripe bananas that release more liquid during baking, underbaking, or overmixing the batter. Squeeze the zucchini firmly, use very ripe bananas, check doneness with a toothpick in the very center, and fold the batter gently once the flour goes in.
Yes — fold in ½ cup of semi-sweet or dark chocolate chips before baking. They don't need to be floured first — the batter is thick enough to hold them in place.
Yes. Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 55–65 minutes, checking at 55 minutes. This is essentially a Banana Zucchini Bread — same flavors in loaf form.
Yes — toddler-approved and made with wholesome, age-appropriate ingredients. The zucchini is completely undetectable once baked. My own toddler eats them without knowing there's a vegetable in them. Skip any add-ins (chocolate chips, nuts) for very young kids if preferred.
A toothpick inserted into the very center (not the edge) should come out clean. The tops should be golden brown and spring back lightly when pressed. Start checking at 18 minutes.
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Recipe Card
Banana Zucchini Muffins
Ingredients
- ½ cup avocado oil or vegetable or melted coconut oil
- ½ cup Greek yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 2 large eggs brought to room temperature
- ¼ cup milk whole or 2%
- 1 cup cane sugar or ½ cup each white and packed brown sugar
- 2 cups shredded zucchini
- 1 cup mashed overripe bananas from about 2 large bananas
- 2 cups (250g) whole wheat pastry flour or all-purpose flour
- ¼ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup Optional mix-ins ½ cup mini chocolate chips, fresh or frozen blueberries or blackberries
Instructions
- Preheat the oven to 400°F and line a muffin tin with 12 muffin liners.
- In a large bowl, whisk the oil, Greek yogurt, vanilla, egg, milk, and sugar until well combined.
- Place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
- Stir the squeezed zucchini and mashed bananas into the wet ingredients.
- Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined. Stir in the optional mix-ins, if using.
- Divide the muffin batter evenly among the muffin cups.
- Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Refrigerating: Cool the muffins to room temperature before transferring them to an airtight container and storing for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Freezing: The cooled muffins can be stored in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30-60 minutes.
- Reheating: For an extra cozy treat, pop the muffins in the toaster oven for 2-3 minutes or the microwave on low heat for 20-30 seconds until warm.
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- Use extra overripe bananas. Overripe bananas are extra soft and sweet, adding moisture and sweetness to the muffins. The more brown and spotted, the better!
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- Don't overmix. Doing so will overdevelop the gluten, making the muffins dense and tough. Stir in the dry ingredients until just combined. A few streaks of flour are okay!
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- Fill the muffin cups. For the best rise and domes, fill the muffin cups almost to the top.
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- Cool in the pan before transferring to a wire rack. 5-10 minutes of cooling time allows the muffins to firm up, making them easier to move.
