Light, tender, and moist these Zucchini Banana Bread Muffins combine the natural sweetness of ripe bananas with the hidden nutrition of grated zucchini, making it a delicious and nourishing baked good. Packed with fiber, vitamins, and antioxidants, it's perfect for breakfast or as a snack. Add dark chocolate chips or walnuts for extra indulgence, or keep it simple and wholesome. This easy-to-make recipe is a great way to use up extra zucchini and enjoy the end of summer’s harvest.

Zucchini is not just for making a primavera, so if you’re looking for a creative way to use up those late-summer zucchini, this is a recipe you need to try ASAP. These Zucchini Banana Bread muffins might just become your new favorite twist on a classic. Combining the natural sweetness of ripe bananas with the subtle flavor and moisture of zucchini, these muffins are perfect for breakfast, a snack, or even dessert. Plus, it's a great way to sneak in extra veggies without even noticing!

Why Make This Zucchini Banana Bread?

Moist and Flavorful: Zucchini is a great ingredient in baking as it keeps the batter light, moist, and tender. The combination of ripe bananas and freshly grated zucchini keeps these muffins tender without needing excess added fat or sugar.

Nutrient-Packed: Naturally sweetened and nutrient-packed, these muffins rely on the natural sweetness of ripe bananas and honey, allowing you to reduce added processed sugar for a healthier option. Meanwhile, the zucchini not only keeps the bread moist but also adds a boost of vitamins, minerals, and fiber, making it a wholesome food to have on hand.

Customizable: Add walnuts or dark chocolate chips for a little extra indulgence, or keep it simple with just the basic ingredients.

Let's Talk Nutrition

Zucchini: Nutrient-rich vegetable that offers a plethora of benefits. Packed with antioxidants like lutein and zeaxanthin, which help protect cells from oxidative stress and support eye health. Zucchini is an excellent source of vitamin C and vitamin A, essential for vision and skin health. High in fiber, zucchini promotes healthy digestion and maintains gut health.

Honey: Honey is a natural sweetener that brings more to the table than just flavor. It is rich in antioxidants, including flavonoids and phenolic compounds, which help fight inflammation and protect cells from damage caused by free radicals. Honey is also known for its antibacterial properties.

Bananas: A nutrient powerhouse, bananas are known for their high potassium content, which is essential for maintaining healthy blood pressure and supporting proper muscle and heart function. Bananas are also a great source of dietary fiber, helping regulate digestion, improve gut health, and maintain blood sugar levels.

Whether you’re looking for something to grab and go alongside your morning coffee, packing one (or two!) for a quick snack, or as an after-meal sweet yet healthier snack, these Zucchini Banana Bread Muffins will become a staple in your baking routine. Give this simple, wholesome recipe a try for your late summer baking!

How to Make: Ingredients and Steps

Ingredients -

Zucchini: This recipe calls for the zucchini to be grated and then strained to get rid of excess liquid. Don’t skip this step!

Bananas: Extra ripe bananas with the brown/black speckles and spots. Two to three bananas are used in this recipe. This is dependent on the size of the bananas and how much of a ‘banana’ taste you like. I used 2 medium to large sized bananas.

Olive Oil: A neutral flavor oil such as olive oil, or any oil of your choice such as avocado, vegetable, or canola.

Honey: Lends a floral sweetness that blends perfectly with the bananas. Male syrup can be substituted.

Eggs: Liquid egg substitute can be used as a substitute.

Vanilla Extract: No substitution.

All Purpose Flour: Allows for a light, soft texture when baked. White whole wheat, or whole wheat flour can be used but this will change the texture of the muffins slightly.

Baking Soda: Leavening agent that activates with the acidity from the bananas to help the muffins rise and stay tender.

Baking Powder: Leavening agent to help the muffins remain light and fluffy.

Cinnamon: A warm spice; a slight spicy sweet flavor.

Nutmeg: A warm spice adding a slightly nutty flavor.

Salt: Rounds out and balances the flavors.

Optional Add-Ins:

Chopped Walnuts

Dark Chocolate Chips

Steps -

1. Preheat the oven to 350 degrees Fahrenheit and place a baking rack on the middle rack. Line a muffin tin with cupcake liners and set aside.

2. Grate the zucchini and place into either a clean washcloth or cheesecloth. Gently squeeze out the excess water and set aside.

3. In a large bowl, mash the bananas into a puree with a hand mixer. A fork will work just fine as well. Then, add the olive oil, honey, eggs, and vanilla extract. Mix on low to medium speed until smooth and fully combined.

4. Whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Add to the wet ingredients and mix until just combined. Gentle fold in the zucchini with a spatula, along with the chopped walnuts and chocolate chips if using. For these muffins, its imperative not to overmix.

5. Divide the batter evenly into the muffin tins and bake 22 to 25 minutes, or until a toothpick comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Can I Make a Loaf Instead?

Yes! If you prefer a Zucchini Banana Bread Loaf, grease a 9”x5” loaf pan. For ease, line with two pieces of parchment paper, one lengthwise and the other across, to easily remove from the pan.

Storing:

These muffins (or loaf) can be kept at room temperature, covered, up to 3 days. They keep in the refrigerator for up to 1 week - if they last that long!

Perfect for meal prep: These muffins freeze well, so you can make a big batch and have it on hand for quick breakfasts or snacks. Simply set out at room temperature to thaw or place in the microwave.