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zucchini banana bread muffins

Zucchini Banana Bread Muffins Display
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These zucchini banana bread muffins are a delicious and moist treat, perfect for breakfast or a snack. Combining the sweetness of banana bread with the subtle flavor of zucchini makes for a delightful and healthy muffin.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup mashed ripe bananas (about 2-3 medium)
  • 1/2 cup grated zucchini, squeezed to remove excess moisture
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in chopped walnuts or chocolate chips, if using.
  6. Fill each muffin liner about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra moist muffins, add a tablespoon of Greek yogurt to the batter. You can also sprinkle some coarse sugar on top before baking for a sweet, crunchy topping.

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