Ingredients
▢2 cups shredded zucchini (about 1½ 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
1. Preheat oven to 350°F. Line a muffin tin with liners.
2. Wrap shredded zucchini in a clean towel and squeeze out excess moisture.
3. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
4. In another bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
5. Add wet ingredients to dry and stir just until combined.
6. Fold in zucchini gently without overmixing.
7. Spoon batter into muffin liners, filling each about ¾ full.
8. Bake for 22–26 minutes or until toothpick comes out clean with a few crumbs.
9. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Do not skip squeezing the zucchini—this prevents soggy muffins.
Store at room temperature in an airtight container for 2–3 days or freeze up to 3 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg