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Zucchini Banana Bread Muffins

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These Zucchini Banana Bread Muffins combine the best of banana bread and zucchini bread into a moist, naturally sweet treat. They’re packed with hidden veggies, making them a nutritious and delicious snack or breakfast option.

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup grated zucchini (excess moisture squeezed out)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup brown sugar or maple syrup
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chocolate chips, chopped walnuts, or raisins

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add eggs, brown sugar or maple syrup, oil, and vanilla extract. Mix until well combined.
  4. Stir in the grated zucchini.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  7. If using, gently fold in chocolate chips, walnuts, or raisins.
  8. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
  9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not peel the zucchini; just wash and grate it.You can use whole wheat flour for a denser, healthier version.To freeze, wrap individually and store for up to 3 months.Use flax eggs and maple syrup for a vegan version.Mini muffins can be baked for 12–14 minutes.

Nutrition

Find it online: https://cookibly.com/zucchini-banana-bread-muffins/