Banana Zucchini Muffins

Anne Dolce


  • 10  baby zucchini, grated finely
  • 1 1/2 Cup  all-purpose flour, plus more for dusting
  • ripe bananas
  • 1/3 Cup  melted butter
  • 1 Cup  sugar
  • egg, beaten
  • 1 Teaspoon  vaniilla extract
  •  Pinch of  salt

Banana bread is my absolute favorite thing to bake, and I like making banana muffins even more. One night, feeling creative, I spotted some extra zucchini in the fridge and decided to throw it in. The results were very pleasing.

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Preheat the oven to 350 degrees.

Squeeze the grated zucchini in a paper towel to get rid of excess water, and lightly dust in some flour.

In a large bowl, mash together the bananas and the melted butter. Add the sugar, egg, vanilla extract, and salt, and mix well. Add the zucchini and stir. Last, add the flour and stir well to incorporate, about 3 minutes, scraping the bowl as you go. Fill a 4-by-8-inch loaf pan or a dozen cupcake foils with batter. Bake until the tops are golden brown and a toothpick comes out clean from the center, about 45 minutes.


Calories per serving:

210 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 70g 108%
  • Carbs 455g 152%
  • Saturated 41g 207%
  • Fiber 19g 75%
  • Trans 2g
  • Sugars 258g
  • Monounsaturated 18g
  • Polyunsaturated 5g
  • Protein 35g 70%
  • Cholesterol 349mg 116%
  • Sodium 384mg 16%
  • Calcium 128mg 13%
  • Magnesium 220mg 55%
  • Potassium 2,594mg 74%
  • Iron 12mg 67%
  • Zinc 4mg 26%
  • Phosphorus 547mg 78%
  • Vitamin A 645µg 72%
  • Vitamin C 87mg 144%
  • Thiamin (B1) 2mg 113%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 15mg 76%
  • Vitamin B6 2mg 105%
  • Folic Acid (B9) 490µg 122%
  • Vitamin B12 1µg 10%
  • Vitamin D 2µg 1%
  • Vitamin E 3mg 16%
  • Vitamin K 8µg 10%
Have a question about nutritional data? Let us know.
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