Banana Zucchini Cupcakes

These Banana Zucchini Cupcakes are an unbelievably moist homemade treat that’s somewhere between classic banana muffins and your favorite frosted cupcake.

Every summer I tell myself I’m going to stay ahead of zucchini season.

Every summer I fail.

Someone always leaves a giant vegetable on my porch,  or I buy one at the store because I swear I have a plan for it. Before long, I’m staring into the refrigerator, wondering how one vegetable has completely taken over my life. Fortunately, this recipe is exactly why I don’t mind.

These Banana Zucchini Cupcakes started because I couldn’t decide if I wanted banana muffins or cake. So naturally, I landed somewhere in the middle. They have all the cozy flavor of homemade banana muffins but the soft, fluffy texture of a cupcake topped with a thick layer of cream cheese frosting. I have absolutely no regrets.

The best part? Your kids will probably never know there’s a vegetable hiding inside. Mine certainly didn’t. The zucchini simply melts into the batter and disappears, leaving behind moisture instead of chunks. If you’ve ever had banana zucchini muffins, you’ll know exactly what I mean.

This recipe has become one of my favorite afternoon snack recipes. They’re wonderful with coffee in the morning, tucked into lunch boxes for the kids, or enjoyed after dinner when you swear you only wanted one bite. Somehow that frosting changes your plans.

Ingredients

Ripe bananas

Shredded zucchini, drained

Vegetable oil

Brown Sugar

Granulated Sugar

Eggs

Vanilla extract

All-purpose flour

Baking soda

Baking powder

Salt

Cinnamon

Nutmeg

Cream Cheese Frosting

How to Make Banana Zucchini Cupcakes

1. Preheat the oven to 350°F. Line a muffin tin with muffin cups or cupcake liners. If you prefer, place the liners on parchment paper while you prepare the batter.
2. In a large bowl, whisk together oil, granulated sugar, and brown sugar.
3. Add the eggs one at a time, stirring well after each addition. Stir in the vanilla.
4. Fold in the mashed ripe bananas and shredded zucchini.
5. In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix the batter.
7. If using chocolate chips, gently fold them into the batter.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
9. Bake for 20 to 24 minutes. The cupcakes are finished when a toothpick inserted comes out with only a few moist crumbs attached.
10. Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting

Ingredients

Cream cheese, unsalted butter, vanilla extract, salt, powdered sugar.

Directions

1. Beat the cream cheese and butter until smooth and fluffy.
2. Mix in the vanilla and salt.
3. Gradually beat in the powdered sugar until the frosting is light and creamy.
4. Spread or pipe the frosting onto the cooled cupcakes.

Recipes Notes

Use very ripe bananas for the best flavor. The darker the peel, the sweeter the bananas become.

Squeeze out only the excess moisture from the zucchini. Leaving a little moisture behind helps create the soft texture everyone loves.

For an extra treat, fold in semi-sweet chocolate chips or drizzle the finished cupcakes with a little honey or maple syrup before serving.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for 2-3 days. Because the cream cheese frosting contains dairy, refrigeration is the safest option.

For longer storage, freeze the unfrosted cupcakes in an airtight container or freezer bag for up to three months. Thaw at room temperature before frosting and serving.

Print

Banana Zucchini Cupcakes

These Banana Zucchini Cupcakes are an unbelievably moist homemade treat that's somewhere between classic banana muffins and your favorite frosted cupcake.

Ingredients

Banana Zucchini Cupcakes

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 mashed banana
• 2 tsp vanilla extract
• 1 large egg
• 1.5 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup finely shredded zucchini lightly squeezed with a towel to remove excess moisture

Cream Cheese Frosting

• 8 ounces cream cheese
• 1/4 cup softened butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, mash the banana until mostly smooth. Add the granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg. Whisk until smooth.

3. Add the flour, cinnamon, baking soda, baking powder, and salt. Stir just until combined. Do not overmix.

4. Fold in the shredded zucchini

5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

7. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.

8. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until light and fluffy. Add a little milk if needed to reach your desired consistency, then frost the cooled cupcakes.

More Zucchini Recipes You’ll Love

Greek Zucchini Slices 

Cheddar Parmesan Zucchini Muffins 

Cinnamon Roll Zucchini Muffins 

Cranberry Walnut Zucchini Muffins 

One thing I’ve learned after years of baking is that there’s no such thing as too many bananas or too much zucchini. You always think you’ve made enough…until someone walks by and casually grabs “just one more.” I would love to hear how this recipe turned out for you and your family!  Please comment below this blog post or tag me on social media and let me know how it worked out for you!  You can find me on Facebook and Pinterest.