Banana Zucchini Muffins

Banana Zucchini Muffins
Staff Writer

Anne Dolce

Banana Zucchini Muffins

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, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 6g 9%
  • Carbs 38g 13%
  • Saturated 3g 17%
  • Fiber 2g 6%
  • Trans 0g
  • Sugars 22g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 3g 6%
  • Cholesterol 29mg 10%
  • Sodium 32mg 1%
  • Calcium 11mg 1%
  • Magnesium 18mg 5%
  • Potassium 216mg 6%
  • Iron 1mg 6%
  • Zinc 0mg 2%
  • Phosphorus 46mg 7%
  • Vitamin A 54µg 6%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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