Zucchini Banana Muffins and Bread
Use up your garden zucchini with this healthy Zucchini Banana Bread...it is perfect for breakfast or a snack!
Yesterday I mentioned my garden has actually really taken off this year, and it's no lie - I'm having a hard time keeping up with all of the zucchini, kale, and cucumbers right now! I've been sneaking them into every little meal or baked good (loving these Zucchini Bars with Cream Cheese Frosting right now!)that I can and today I have a new bread and muffin recipe to share with you!
I absolutely love this recipe for Zucchini Banana Bread and Muffins for so many reasons. For one, not only does it use fresh zucchini, but it has ripe bananas in it too. So I get to use up those brown bananas in my kitchen AND the zucchini in my garden. Winning!
Another reason? This recipe can be made into muffins, bread, or both! I used to think that most bread recipes could be made into muffins and I've found that isn't necessarily true. Sometimes, while it will bake up beautifully in a bread pan, recipes just don't work the same as muffins, and vice versa. This one worked great as both bread and muffins.
Ingredients
Ripe Bananas
Zucchini
Vegetable Oil
Eggs
Vanilla Extract
Baking Powder and Soda
Cinnamon - adds a warmth of spice to the muffins.
Flour - I've made these using white whole wheat flour and all-purpose flour, both with good results.
Variations
Different Oil - you can use coconut oil, canola oil, or any neutral flavored oil, or melted butter instead of vegetable oil.
Step by Step Instructions
Photo 1. In a large mixing bowl, add the mashed banana, eggs, brown sugar, vanilla, and oil.
Photo 2. Whisk well until combined.
Photo 3. Add the baking soda, baking powder, salt, and cinnamon and whisk to combine.
Photo 4. Add the flour.
Photo 5. Fold in the flour until combined.
Photo 6. Add the zucchini.
Photo 7. Mix in the zucchini until just combined. You can also fold in chocolate chips, if you are adding them.
Photo 8. Divide the batter between two greased 12-muffin pans or one 12-muffin pan and 1 loaf pan. You can also line your muffin pans with liners instead of greasing.
Photo 9. I added chocolate chips to my zucchini banana bread loaf.
Photo 10. Bake at 350 degrees F for 18-20 minute for muffins or 45-55 minutes for bread. Always use a toothpick to test for doneness, especially when making bread.
This will be, without a doubt, my new go-to zucchini bread recipe. I'm pretty sure I'll have fresh zucchini on hand for another month or so now, and I always (always!) have ripe bananas either on my counter or in the freezer.
We ate through the loaf in a matter of two days, and I froze all of the muffins to have as a quick and easy snack for myself, Lars, or Marc whenever we need one.
Expert Tips
Storage - store the muffins in an airtight container at room temperature for 2-3 days. You can also freeze these muffins in a freezer bag for up to 3 months.
Zucchini - I don't find it necessary to squeeze and excess moisture out of the zucchini before adding it to the batter. In addition, I leave the skin on when shredding it, as it is. good source of fiber.
I hope you give this zucchini banana bread and muffin recipe a try out - you will love it!
Recipe FAQs
I haven't done this, but you could try to use cup-for-cup gluten free flour.
It's easy! You can use a stand up grater or an attachment on a food processor. I always use the smaller sized opening for small shreds. This makes sure you can't even tell there's zucchini in the muffins and it lends to super moist baked goods.
Nope. It's thin and tender and has no flavor, so you won't notice the zucchini aside from the color.
I have not tried this and I think the results would be much different than the original recipe. The muffins would be more dense. Instead, you could use white whole wheat flour, which I have done numerous times.
Other Zucchini Recipes To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Zucchini Banana Muffins
Ingredients
- 2 cups mashed banana about 4 very large or 5 medium ripe bananas
- 1 cup brown sugar
- ¾ cup canola or coconut oil
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups white whole wheat flour or all-purpose flour would work too
- 2 cups finely grated zucchini
- 1 cup chocolate chips optional....I added ~½ cup to our loaf of bread
Instructions
- Preheat oven to 350 degrees F.
- Grease a 8.5" x 4.5" loaf pan and 12-muffin pan with cooking spray. Alternately, you can make two loaves or 24 muffins.
- In a large bowl, whisk together mashed banana, brown sugar, oil, and eggs until well combined.
- Add baking soda, baking powder, cinnamon, and salt, and whisk until well combined.
- Add flour and stir in with a spatula.
- Fold in grated zucchini.
- Fill muffin tin up ~¾ of the way. Pour remaining batter into loaf pan.
- Place muffin pan and loaf pan in oven.
- Bake muffins for 20-22 minutes, or until tops spring back.
- Bake loaf for 50-55 minutes, until top is golden brown and it springs back.
- Let cool completely.
- Serve and enjoy!
- Note: these also freeze well!
