Fruit and veggie packed vegan zucchini banana muffins are perfect for as a snack, healthy dessert, or grab-and-go freezer treat.
There are only a few valid reasons to turn the oven on during the summer:
- To make zucchini bread
- To make zucchini banana bread muffins
- Other reasons that I don’t understand
I made it well known in my vegan zucchini bread blog post that I love zucchini bread. A slice of moist, cinnamon-laden zucchini bread is a sign that summer is here.
This past weekend I was looking at the pile of leftover shredded zucchini I had after making zucchini corn fritters, thinking that I might as well make a loaf of vegan zucchini bread. Then I realized I had a few almost-too-ripe bananas sitting on the shelf… and a muffin pan caught my eye…
Aha! What’s better than zucchini bread?
Zucchini + banana + muffins!
A hand-held, pre-portioned serving of fruit & veggie packed dessert? Sign me up!
Tell me more about these vegan zucchini banana muffins
- Loaded with sweet cinnamon and banana flavor
- 100% egg and dairy free
- No applesauce needed, just classic baking ingredients
- Quick & easy to make
Now, zucchini in bread may sound a bit strange if you’ve never tried it before. Zucchini is packed with moisture and not super flavorful, so it makes a very moist, soft muffin. It also adds a little bit of nutrition, which is always a good thing.
Can I make zucchini banana bread instead of muffins?
Instead of muffins you can make one medium loaf of zucchini banana bread. Pour the batter into a well-oiled loaf pan and bake for 50-60 minutes at 350 degrees Fahrenheit.
Recipe notes and tips
When making the batter for these muffins, you may notice that the batter is thicker than a usual muffin recipe. The shredded zucchini and banana provide much of the liquid in the recipe, which is released during baking.
I recommend using the spoon and level method in all of my baking recipes. Since it isn’t standard to weigh flour in the US, this will give you the most consistent measure. To do this, use a spoon to add flour to your measuring cup. Once full (don’t shake or pat it down), use the back of a knife to sweep off the excess flour.
Start the temperature at 425 degrees, then reduce the heat to 350 degrees after 5 minutes. This method makes the zucchini bread poof up like classic bakery-style muffins. Just don’t forget to set a timer to lower the heat, or your muffins may burn.
These portable muffins land somewhere between healthy dessert and sweet breakfast treat. Store in the fridge to make them last longer, or freeze them for a much-later snack.
Zucchini Banana Bread Muffins
- 1 cup shredded zucchini (1 medium zucchini or 1/2 pound zucchini)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3/4 cup brown sugar (make sure it's vegan)
- 1 cup mashed banana (2 very ripe bananas)
- 1/3 cup canola oil
- 1 tablespoon apple cider vinegar
- Preheat the oven to 425 degrees F. Line a muffin tin with papers or spray with non-stick cooking oil.
- Mash two very ripe bananas using forks or a potato masher. It should be mostly pureed, but some banana chunks can remain. Shred the zucchini coarsely using a grater (think the size of hashbbrowns or shredded carrots).
- Combine dry ingredients in a medium mixing bowl: flour, baking soda, cinnamon, salt, brown sugar. Whisk to combine.
- Add the mashed banana, canola oil and apple cider vinegar to the dry ingredients. Stir until mostly combined. Fold in the shredded zucchini.
- For larger muffins, divide the mixture between 9 muffin tins. Fill all 12 muffin tins for slightly smaller muffins. Bake in the 425 degree oven for 5 minutes, then reduce heat to 350 degrees. Bake for another 15 minutes, or until a toothpick inserted in a muffin comes out clean.
- Remove muffins from the oven and let rest for 1 minute. Turn the muffins out onto a cooling rack. Enjoy!