Banana Zucchini Muffins

Banana Zucchini Muffins

from iambaker.net
41 min
14 servings

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!

Ingredients

  • 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))

Directions

  1. 1

    Preheat oven to 350°F and prepare a muffin pan with extra large cupcake liners.

  2. 2

    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.)

  3. 3

    In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.

  4. 4

    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.

  5. 5

    Add the dry ingredients, and stir until just combined.

  6. 6

    Add in the shredded zucchini and stir until incorporated.

  7. 7

    Add ⅓ cup of batter to each cupcake liner.

  8. 8

    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.