Ingredients
2 ½ cups zucchini
2 ¼ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed, ripe banana
1 ¼ cup granulated sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees F and place liners in a standard muffin tin.
Drain zucchini by wrapping in a clean tea towel or paper towel and squeezing to remove the excess liquid.
In a large bowl, add banana and mash well. Add sugar, eggs, oil, and vanilla and mix until smooth.
In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet and mix until just combined.
Gently fold in the zucchini until just combined.
Scoop batter into the lined muffin tin (about ¼-⅓ cup in each) and bake for 24-26 minutes, or until an inserted toothpick comes out clean.
Allow muffins to cool for an easier time removing the liners.
