Hey fellow food lovers! Nyla here, ready to turn your kitchen into a comfort food paradise. I’m so excited to share a recipe that’s been a total game-changer in my house. Get ready for some seriously delicious zucchini banana bread muffins.

These aren’t your average muffins. We’re talking about bold flavors, that somehow magically complement each other. It’s a happy accident that has become a favorite.

It all started during one of my late-night kitchen experiments. I was craving something sweet but also wanted to sneak in some veggies. My first attempt at creating zucchini banana bread muffins was a success. The zucchini adds the perfect moisture and subtle flavor that makes these muffins addictive!

What makes these zucchini banana bread muffins so special is how they transform a simple snack into something incredible. They’re perfect for breakfast, brunch, or even a late-night treat. The mix of banana and zucchini is just divine.

Join me on this flavor adventure! I can’t wait to show you how to make these incredible zucchini banana bread muffins. Trust me, your taste buds will thank you.

INGREDIENTS You Need

This zucchini banana bread muffins ingredient list is all about bold flavors that actually work together! It’s packed with pantry staples, a few fresh additions, and a whole lot of love. Let’s gather our ingredients.

2 cups all-purpose flour: This gives our zucchini banana muffins the perfect structure. No worries if you don’t have all-purpose flour – I use a 1:1 gluten-free blend all the time.
1 teaspoon baking soda: For that perfect rise and fluffy texture. You can grab this during your normal shopping trip.
1/2 teaspoon baking powder: Adds extra lift to our muffins.
1/2 teaspoon ground cinnamon: This zucchini banana bread muffins gets its warmth from the cinnamon.
1/4 teaspoon ground nutmeg: A hint of spice that complements the banana.
1/2 teaspoon salt: Balances the sweetness.
3/4 cup granulated sugar: Sweetness is key!
1/2 cup packed brown sugar: Adds a deep, molasses-like flavor.
1/2 cup vegetable oil: Keeps these muffins moist.
2 large eggs: Binds everything together.
1 teaspoon vanilla extract: Enhances all the flavors.
1 cup mashed ripe bananas (about 2-3 bananas): The riper, the better! This zucchini banana bread muffins gets its signature banana flavor from this.
1 cup grated zucchini (excess moisture squeezed out): Don’t skip squeezing out the moisture!
1/2 cup chocolate chips (optional): Because chocolate makes everything better! I love adding extra chocolate chips to my chocolate chip zucchini banana muffins for that extra kick.

For a vegan variation, swap out the eggs with flax eggs for some vegan zucchini banana bread muffins.

Ingredients for making zucchini banana bread muffins

Let’s Make Some!

Ready to dive into the delicious magic of zucchini banana bread muffins? This is my favorite part – watching simple ingredients transform into something truly amazing!

Preheat and Prep: First things first, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures everything is evenly distributed.
Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Make sure it’s well combined!
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Add Bananas and Zucchini: Fold in the mashed bananas and grated zucchini. This is where the magic starts happening!
Stir in Chocolate Chips: If using, gently fold in the chocolate chips. This takes it to the next level. Check out these Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey for inspiration!
Fill Muffin Cups: Fill each muffin cup about 2/3 full. This will give them room to rise.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, these easy zucchini banana muffins usually take about 19 minutes.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Your zucchini banana bread muffins should smell absolutely incredible right now.

While your zucchini banana muffins are doing its thing, get ready for some amazing aromas! Remember, baking is all about having fun and experimenting. Don’t worry if your zucchini banana bread muffins looks slightly different – it’ll still taste amazing!

How to Serve Up This!

These zucchini banana bread muffins are so versatile! There’s so many ways to enjoy these. People literally do happy dances when these muffins hit the table.

I love to enjoy this zucchini banana bread muffins warm, straight from the oven. The chocolate chips are melty, and the aroma is just heavenly. Pair it with a cup of hot coffee or tea. It’s the perfect comforting treat.

For a fun twist, try serving these muffins with a dollop of cream cheese frosting. The tangy frosting complements the sweetness of the muffins perfectly. Add a sprinkle of cinnamon for extra flair.

These zucchini banana bread muffins are perfect for those weeknight dinners that need to be special! They’re also great for breakfast on the go. I often pack them in my kids’ lunchboxes or bring them to potlucks. These zucchini banana bread muffins reminds me of another bold flavor favorite – these parmesan zucchini muffins are the perfect savory complement to these sweet muffins.

I’ve also experimented with adding different spices to these muffins. A pinch of cardamom or ginger can add a unique twist. Feel free to get creative and experiment with your own favorite flavors! These easy zucchini banana muffins can be customized for every taste!

FAQs:

Got questions about making zucchini banana bread muffins? Don’t worry, I’ve got you covered! Here are some frequently asked questions based on my own kitchen experiments and reader inquiries.

Will kitchen newbies succeed with this zucchini banana bread muffins?

Absolutely! This recipe is super straightforward. Just follow the steps, and you’ll be enjoying warm, delicious muffins in no time. I promise!

What if I mess up my zucchini banana bread muffins? (Spoiler: it’ll still taste incredible!)

Even if they don’t look perfect, they’ll still taste amazing. Baking is all about learning and experimenting. If you’re not worried about the calories, you can enjoy these Skinny Zucchini Banana Chocolate Chip Muffins!

Can I use frozen zucchini for this zucchini banana bread muffins recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will prevent your muffins from becoming soggy.

How can I prep this zucchini banana bread muffins for busy weeknights?

You can grate the zucchini and mash the bananas ahead of time. Store them in separate containers in the refrigerator until you’re ready to bake.

Can I make these zucchini banana muffins gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve done this many times, and the muffins turn out just as delicious. If you’re loving this comfort food twist, you’ll go crazy for my banana bread recipe!

How do I store these zucchini banana bread muffins?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.

Can I add nuts to this zucchini banana bread muffins recipe?

Absolutely! Chopped walnuts or pecans would be a delicious addition. Feel free to add about 1/2 cup of chopped nuts to the batter along with the chocolate chips. Don’t forget to try these Zucchini Banana Chocolate Chip Muffins!

CONCLUSION:

Making these zucchini banana bread muffins brings me so much joy because they’re a simple way to create a little bit of happiness. The aroma, the taste, the smiles on people’s faces – it’s all worth it. For more weeknight winners that don’t sacrifice on taste, check out my other banana bread recipe!

My zucchini banana bread muffins Flavor Secrets:

Ripe Bananas are Key: Use bananas that are very ripe. The riper the banana, the sweeter and more flavorful your muffins will be.
Don’t Overmix: Overmixing the batter can result in tough muffins. Mix until just combined, and don’t worry about a few lumps.
Squeeze the Zucchini: Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This will prevent your muffins from becoming soggy.

I’ve tested so many variations of these muffins, and each one is a winner in its own way.

Chocolate Chip Zucchini Banana Muffins: Add 1/2 cup of chocolate chips for a classic twist.
Nutty Zucchini Banana Muffins: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
Spiced Zucchini Banana Muffins: Add a pinch of cardamom or ginger for a warm, spicy flavor.

For breakfast, the classic chocolate chip version is always a hit. When hosting a brunch, I love to serve the nutty version. For a cozy evening treat, the spiced muffins are perfect.

Trust your taste buds, get creative, and have fun! I’m so excited for you to try this recipe. I can’t wait to hear about your zucchini banana bread muffins adventures. Happy baking, fellow food lovers!

zucchini banana bread muffins

Print Recipe

These zucchini banana bread muffins are moist, flavorful, and perfect for a quick breakfast or snack. Combining the goodness of zucchini and banana creates a naturally sweet and healthy treat.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup granulated sugar
¼ cup packed light brown sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium)
1 cup shredded zucchini, squeezed dry
½ cup chopped walnuts or pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the granulated sugar, brown sugar, oil, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the mashed banana, shredded zucchini, and chopped nuts (if using).
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve these muffins warm with a pat of butter or a sprinkle of cinnamon sugar for an extra treat.