Got zucchini? Try these super moist + tasty banana zucchini muffins loaded with all the good things.

Anyone else have an over-abundance of zucchini in the garden? Please remind me to only plant one zucchini plant next year.

We’ve been eating zucchini for days over here, so I whipped up a batch of banana zucchini muffins. They turned out great, so I decided to share.

Banana Zucchini Muffin Recipe Deets:

❤️ almond flour, arrowroot, + coconut flour… is my go-to flour mix for gluten free + paleo muffins. You can sub tapioca starch for the arrowroot.

❤️ banana… naturally sweetens these muffins.

❤️ zucchini… adds moisture and a dose of sneaky vegetables to the muffins.

❤️ eggs… as a binder + for extra protein

❤️ coconut sugar… gives a rich, caramel flavor but can totally be omitted if you want to keep these muffins sugar free.

❤️ ghee, butter, or coconut oil… are my fats of choice for baking. You could use avocado oil as well.

❤️ vanilla… for flavor

❤️ mini chocolate chips… because why not? If you prefer leave to out the chocolate chips, you could add in fresh blueberries or chopped nuts instead.

The list of ingredients is pretty simple. What you end up with is a crazy good muffin that’s PERFECT for breakfast, snacking, or dessert. And PERFECT for using up some of that garden zucchini.

These muffins are absolutely kid-approved. No one even notices the zucchini. And they freeze well for later. Simply defrost at room temperature or put in the oven for a few minutes.

A note about baking with zucchini:

While shredded zucchini adds moisture to these muffins, too much moisture can leave you with a soggy muffin. The trick to successfully baking with zucchini is to squeeze as much water out as you can.

After shredding your zucchini, place into a nut milk bag or a clean tea towel + squeeze and wring out. Don’t be shy, squeeze, squeeze, squeeze.

Got more zucchini?

Asian Zucchini Noodles

Crustless Garden Vegetable Quiche

Pesto Chicken with Zucchini Noodles

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Healthy Banana Zucchini Muffins (gluten free + paleo)

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Author: Katja Heino
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 12 muffins 1x

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Ingredients

Scale

2 cups shredded zucchini (about 2 medium zucchinis)
1 and 3/4 cup almond flour ( I use THIS blanched brand)
1/2 cup arrowroot powder or tapioca starch (like THIS or THIS)
2 tbsp coconut flour (I use THIS brand)
1 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup mashed banana (about 1 and 1/2 bananas)
1/4 cup butter, ghee, or coconut oil, melted
1/4 cup coconut sugar (I use THIS brand)
1 tsp vanilla extract
1 tsp apple cider vinegar (I use THIS raw brand)
1/3 cup mini chocolate chips plus more for sprinkling on top

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Instructions

Preheat oven to 350°F. Line muffin tin with 12 muffin liners. Set aside.
Place shredded zucchini in a nut milk bag or clean tea towel and squeeze out as much of the water as you can. Set aside.
In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking soda, and salt.
In another bowl, whisk together eggs, mashed banana, fat of choice, coconut sugar, vanilla, and apple cider vinegar. Fold in shredded zucchini. Then fold in chocolate chips.
Scoop mixture into 12 prepared muffin cups and bake for 22-24 minutes, until golden and centers are set. Enjoy!