Ingredients
– 2 cups shredded zucchini (about 1 ½ medium zucchini)
– 2 cups all-purpose flour (256 grams)
– 2 teaspoons ground cinnamon
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon kosher salt
– 2 ripe bananas, mashed (about 1 cup)
– 1 cup granulated sugar (200 grams)
– 2 large eggs, room temperature
– 1 cup vegetable oil
– 2 teaspoons vanilla extract
Instructions
1-Preheat oven to 350°F and line a muffin pan with liners.
2-Wrap shredded zucchini in a paper towel or clean towel and squeeze out excess water; set aside.
3-In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
4-In a separate bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla extract; stir well to combine.
5-Add the wet ingredients to the dry ingredients and stir until just combined.
6-Fold in the shredded zucchini.
7-Fill each muffin liner with about ⅓ cup of batter.
8-Bake for 22-26 minutes, or until a toothpick inserted comes out with some crumbs but no wet batter, and the tops are rounded and golden brown.
9-Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use the fine side of a grater for finely shredded zucchini to avoid noticeable texture or flavor.
💧 Squeezing out excess moisture from zucchini can help prevent sogginess.
🍌 Riper bananas enhance sweetness and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 to 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 335
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg