Photo byTammy Adams

If you’re on the lookout for a delicious, nutritious, and easy-to-make snack, look no further than banana zucchini muffins.

There is just something so satisfying about going out to the garden, picking a couple of zucchini, and making something so sweet and satisfying.

If you grow a garden, you know it seems there are zucchini galore and this is the perfect recipe to use some of that bounty. These delightful treats combine the natural sweetness of ripe bananas with the lovely flavor of zucchini, resulting in a moist and flavorful muffin that’s perfect for any time of day.

Banana zucchini muffins strike a wonderful balance between sweetness and healthiness. The bananas provide natural sweetness, reducing the need for added sugar, while the zucchini adds moisture and a touch of green goodness. This combination ensures that the muffins stay soft and tender without becoming overly sweet or dense. Plus, the zucchini is virtually undetectable in the final product, making these muffins a great way to sneak some veggies into your diet and add lots of vitamins A and C.

One of my most prized kitchen possessions is the muffin tin in the picture above. It was my great grandmothers. My mother inherited it and then she gave it to me. Lots of memories in that pan. 😊

You can easily customize the recipe to suit your preferences or dietary needs. Want to add some extra texture and flavor? Try tossing in a handful of chopped nuts (walnuts and pecans are my fav), raisins, or chocolate chips. For a gluten-free version, simply use your favorite gluten-free flour blend. You can even experiment with different spices like cinnamon, nutmeg, or ginger to give your muffins a unique twist.

Best of all, these muffins are so easy to make and freeze for a later time. Perfect for a school breakfast or after-school snack with a glass of milk.

So why not give them a try? Your taste buds—and your body—will thank you!

Banana Zucchini Muffins

Banana zucchini muffins are a wonderful balance between sweetness and healthiness which make the perfect snack right out of your garden.Print Pin Recipe EmailCourse: BreakfastCuisine: AmericanAuthor: TammyPrep Time30minutes minsCook Time26minutes minsTotal Time56minutes mins

INGREDIENTS

• 2 cups Shredded zucchin
• 2 cups All purpose flour
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 2 tsp Groud Cinnamon
• 1/2 tsp Salt
• 1 cup Sugar
• 2 eggs Room tempurature
• 1 cup Vegetable oil
• 2 tesp Vanilla extract
• 2 ripe Bananas smashed

INSTRUCTIONS

• Preheat oven to 350°F and prepare a muffin pan with liners.
• Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.
• In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
• In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well until fully combined.
• Add the dry ingredients, and stir until just combined. Add in the shredded zucchini and stir until incorporated.
• Add ⅓ cup of batter to each cupcake liner which is about half full.
• Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.

NOTES

I leave the skin on the zucchini when I shred them to add fiber to the recipe. Muffin liners are a must to keep the muffins from sticking.

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