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zucchini banana bread muffins

Zucchini Banana Bread Muffins Freshly Baked
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These zucchini banana bread muffins are a moist and delicious way to use up ripe bananas and garden-fresh zucchini. They’re perfect for a quick breakfast, snack, or even dessert!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1 cup grated zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, gently squeeze any excess moisture from the grated zucchini.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the mashed bananas, grated zucchini, and nuts (if using).
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For a sweeter muffin, add 1/4 cup of chocolate chips. You can also freeze the muffins for longer storage.

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