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Zucchini Banana Bread Muffins

Zucchini Banana Bread Muffins
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Delicious and wholesome Zucchini Banana Bread Muffins combine the natural sweetness of ripe bananas with the subtle moisture of fresh zucchini, resulting in soft, tender muffins perfect for breakfast, snacks, or anytime treats. Easy to make and customizable, these muffins offer a healthy twist on a classic favorite with moist texture and rich flavor.

Ingredients

Scale

Wet Ingredients

  • 3 overripe ripe bananas, mashed
  • 1 cup grated fresh zucchini (squeeze excess moisture if watery)
  • 2 large eggs (room temperature)
  • 1/3 cup vegetable oil (or substitute applesauce)
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Optional Add-ins and Variations

  • 1/2 cup chopped walnuts or pecans (nutty upgrade)
  • 1/2 cup semisweet or dark chocolate chips (choco delight)
  • 1/2 teaspoon nutmeg, ginger, or cloves (spiced twist)
  • Substitute brown sugar with 1/2 cup honey or maple syrup (sweetener swap)

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Grate zucchini finely and set aside. Mash ripe bananas in a large bowl until smooth.
  2. Mix Wet Ingredients: Whisk together mashed bananas, grated zucchini, eggs, vegetable oil, vanilla extract, and brown sugar until fully combined and smooth, forming the moist base.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, and salt to ensure even distribution for uniform rise and flavor.
  4. Incorporate Dry into Wet: Gradually fold dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to maintain muffin tenderness and lightness.
  5. Fill Muffin Cups and Bake: Divide batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool for a few minutes in the tin before transferring to a wire rack.

Notes

  • Use ripe bananas for the sweetest, most flavorful muffins.
  • Squeeze excess moisture from zucchini to prevent soggy muffins.
  • Do not overmix batter to keep muffins fluffy and tender.
  • Use room temperature eggs and oil for better mixing and texture.
  • Check muffins at 18 minutes by inserting a toothpick to avoid overbaking.

Nutrition

Keywords: zucchini banana bread, healthy muffins, moist banana muffins, zucchini muffins, quick breakfast, gluten-free option

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