Zucchini Banana Muffins

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These Zucchini Banana Muffins are a healthy way to start the day. If you prefer, you can make loaves instead. Both versions are tasty!
Banana Zucchini Muffins

We are on the road driving to a family reunion. I’m totally excited because I get to meet my brand new niece Alyssa. I am going to be in new baby heaven!
My husband was able to tether the internet on his phone to my laptop so I’d have internet access in the car. I have absolutely no idea how in the heck that works, but isn’t it cool!!
Recipe for Banana Zucchini Muffins
I am sharing a recipe that I came up with last year when we had LOTS of zucchini. My son was getting a little tired of all my zucchini baking and asked if I could just make regular muffins. I asked him what kind he would like. He wanted banana. Being the sneaky mom that I am, I still had to add some zucchini. I peeled it first, and not one of my kids could tell it was there. Zucchini banana muffins were born. I just made them again two days ago and they were just as good as I remembered. Very moist from the banana and peeled zucchini, and slightly tangy from the sour cream.They are a great way to sneak veggies into your diet! You can bake them into loaves if you prefer. Just as tasty. Hope you like them as much as we do. 🙂
This Banana Zucchini Bread is a delicious way to eat your vegetables!

Banana Zucchini Bread 
Zucchini Banana Muffins
Author: Kara
Serves: 18-20 muffins
  • 2 cups flour (can use half whole wheat flour)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup sour cream (I used fat free)
  • 1 tsp vanilla
  • 1 cup mashed banana (about 3 bananas)
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chopped nuts, optional
  1. Combine dry ingredients in a small bowl and set aside. Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts. Stir in dry ingredients just till moistened. Spoon into well greased or paper lined muffin tins. Bake at 325° for about 25 minutes.
  2. To make bread instead, bake in a well greased 9×5″ pan at 325° for 55-60 minutes.



  1. Just made the muffins! I doubled the recipe and substituted half the sour cream for greek yogurt. I added a total of 7 bananas and 1 tsp baking soda. The muffins are so light and fluffy it’s crazy! Will make again and again!

    • So glad to hear you liked them Lisa! We didn’t get much zucchini this year, so I didn’t get a chance to make them. Hopefully next season!

  2. Two of my favorite breads combined. They are like The Hoff of muffins!

  3. I gave your blog an award! Come by and check it out! http://usandthem1971.blogspot.com/2010/07/my-first-award.html

  4. These look great. I’d love for you to link them with my tasty tuesday meme this week if ya can.

  5. Thanks for being a blogging inspiration to me! I have chosen you for the Versatile Blogger Award!

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