Banana Zucchini Muffins

When my brother came to visit last weekend he brought me a fairly large zucchini from a farm he works at outside of Philadelphia.  I roasted some of it for the twins by just adding some olive oil and salt.  I decided to grate a cup of the zucchini I had on hand and add it to my Banana Muffin recipe that I acquired from my mom years ago.  Every time I make these they remind me of when I was young and my mom would make her banana bread.  I remember when there was a fresh baked loaf in the house, I would cut a piece (or two), warm a slice up and spread some butter on it; simply delicious.
I have always had a love for baking and more importantly baking for others.  Everyone always love receiving bake goods.  Who doesn’t, right?  There is something so satisfying with every bite of a sweet, moist treat that makes me smile.  A simple gesture of sending a basket of fresh baked goods to someone can just brighten someones day.  I usually always make more to send to my family or for my husband to take to his office.  In certain recipes such as this, I love to make an extra batch and freeze it.  Its great to have on hand should last minute guests arrive and you don’t have time to bake.
The twins love bananas.  We always have them in the house.   At least once a day they are having a banana.   So when I had some bananas that needed to be used I decided to bake these.  These are moist and satisfying treat for breakfast or with some vanilla ice cream for dessert.  This recipe can be made as muffins or as bread.

Banana Zucchini Muffins

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins


  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas, mashed
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven at 350 degrees. Line muffin pan with liners or spray with cooking spray.
  2. In a medium bowl sift flour, baking powder, baking soda and salt. Set aside.
  3. Using an electric mixer cream shortening and sugar. Add eggs and beat well.
  4. Gradually add in dry ingredients alternating with bananas and zucchini stirring well after each addition. Stir in nuts.
  5. Pour batter evenly into muffin pan, filling about 2/3 full.
  6. Bake for 30-35 minutes. Cool on wire rack.


This can also be made in a 9×5 greased loaf pan.

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  1. Hi Mary! Please let me know how you like the muffins after you try them. With zucchini being so bountiful right now, its a nice added touch to these muffins. I hope you enjoy them as much as I do.

  2. A pity I ate all my banana this morning. I really wanted to bake them since I still have zucchine in the fridge.. Will buy banana first thing in the morning and will bake them.. thank you for sharing.. ‘michelle from Vienna’

  3. Yummy, moist muffins! I tried these and my 1 year old and 3 yr old gobbled them up!! I actually made mini muffins and only baked 10-15 minutes.

    1. I brought these to the party, and they were a huge hit! My husband and I didn’t even get to eat one before they were all gone. 🙂 Thanks again for the recipe!

  4. Made these today, used margerine instead of shortening. Really tasty and my 5yr old loves them. Thank you so much.

  5. I have a lot of fresh zucchini from garden and wanted to make these muffins. I added 1 tsp of cinnamon and nutmeg to the dry ingredients as i like a spicy muffin and the smell in my house is amazing!!! I can’t wait to try them.

  6. Thanks for sharing your recipe, I was looking for something to use up some bananas and zucchini tonight. These were quick and easy and I like that you didn’t load them up with sugar. I added some cinnamon and ginger and they came out really tasty.

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