Glazed Zucchini Banana Muffins

By Sarah On July 28, 2015 | Updated: August 12, 2026

Perfectly spiced and drizzled with a creamy vanilla glaze, these zucchini banana muffins are extra moist from both mashed banana and shredded zucchini.

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We’re fully on a zucchini bender around here these days and I don’t know about you, but I couldn’t be happier about this state of affairs.

Especially since the latest item in our obsession is these muffins which combines zucchini bread AND banana bread all into one glorious muffin.

Absolutely dripping with vanilla glaze too, I might add. Our summer zucchini obsession knows no bounds.

Yep, don’t even bother asking, the addition of both ripe mashed banana and shredded zucchini transforms these muffins into pretty much the softest texture you’ll ever sink your teeth into.

Plus it gives the illusion that you’re eating vegetables for breakfast. This is the stuff of winners.

These Muffins Feature…

A super soft and moist texture
A lightly spiced brown sugar flavor
Shredded zucchini and mashed banana
Crunchy walnuts and creamy vanilla glaze

Making the Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Banana
Vegetable oil
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Spices
Salt
Zucchini
Walnuts
Powdered sugar
2% or skim milk

Quick Bread Instructions

You can easily convert this recipe to quick bread following the instructions below.

Scrape the batter into a greased or parchment paper-lined 9×5 loaf pan, and bake at 350F 40-50 minutes until a toothpick comes out clean. Allow bread to cool completely before glazing and slicing.

Tips for Perfect Zucchini Muffins

Choose ripe banana – ripe banana will mash into a smooth paste and bring a subtle banana flavor to the muffins.
Grate zucchini – use the large holes of a box grater to grate the zucchini and pack into 1 cup for measuring.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour for the most accuracy.
Toast nuts – if you choose to use walnuts in these muffins, take the extra few minutes to toast them on the stovetop until fragrant. This gives them much better flavor and texture.
Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.
Cool before glazing – let the muffins cool completely before glazing so the glaze doesn’t melt off.

Recipe Variations

Try these ideas for a different twist on these muffins.

Add chocolate – add semisweet, dark, or white chocolate chips to the batter.
Make it fruity – add 1 cup fresh blueberries, raspberries, or diced strawberries. Toss fruit with 1 tablespoon flour before folding into batter.
Top with a streusel – try adding a brown sugar or oatmeal streusel topping.
Try another glaze – try a maple, citrus, or cream cheese glaze.

Storing and Freezing Instructions

Allow muffins to cool completely, top with glaze, and store in an airtight container at room temperature up to 4 days.

To freeze muffins, allow to cool completely, and do not top with glaze. Wrap muffins well and freeze up to 2 months. Thaw muffins at room temperature, top with glaze once thawed, and store up to 4 days.

Seriously, get these muffins in your life while zucchini is still hot! One of these alongside your hot coffee for breakfast is a summer experience that everyone needs.

And now with that, I need another.

More zucchini baking!

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