Banana Zucchini Muffins: Moist, Flavor-Packed Goodness in Every Bite

Banana Zucchini Muffins: Moist, Flavor-Packed Goodness in Every Bite


Ingredients

  • 2 cups shredded zucchini (about 1 ½ medium zucchini)
  • 2 cups (256 g) all-purpose flour
  • 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 (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract

 


Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with liners.
  • Wrap the shredded zucchini in a paper towel or clean cloth and squeeze to remove excess moisture. Set aside.
  • In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  • In a separate medium bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
  • Combine wet ingredients with dry ingredients, stirring until just mixed.
  • Fold in shredded zucchini.
  • Distribute the batter evenly among the muffin cups, filling each about ⅔ full.
  • Bake for 22-26 minutes, or until a toothpick inserted comes out with a few crumbs but no wet batter. Muffin tops should be golden brown.
  • Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
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