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