Banana Zucchini Muffins
There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!
Servings: 14 servings
Calories: 287kcal
Ingredients
Banana Zucchini Muffins
- 2 cups shredded zucchini, about 1½ medium zucchini
- 2 cups (256 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
- 2 ripe bananas (about 1 cup mashed)
Instructions
- Preheat oven to 350°F and prepare a muffin pan with liners.
- Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to the grating.)
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.
- Add the dry ingredients, and stir until just combined.
- Add in the shredded zucchini and stir until incorporated.
- Add ⅓ cup of batter to each cupcake liner.
- Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.
Nutrition
Calories: 287kcal