Description

These perfectly balanced muffins combine the natural sweetness of overripe bananas with the moisture of fresh zucchini for a soft, tender crumb. By precisely controlling the vegetable’s hydration, this recipe ensures a reliable, professional-quality bake every time.

Ingredients

2 cups shredded zucchini (about 1.5 medium)
2 medium overripe bananas, mashed (about 1 cup)
256g all-purpose flour
218g vegetable oil
200g granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
Wrap the shredded zucchini in a clean kitchen towel and squeeze firmly to remove all excess liquid.
In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt for 30 seconds.
In a separate medium bowl, combine the mashed bananas, granulated sugar, eggs, vegetable oil, and vanilla extract until fully emulsified.
Add the wet mixture to the dry ingredients and stir with a spatula until just combined, then fold in the squeezed zucchini.
Fill each muffin liner with 1/3 cup of batter and bake for 22–26 minutes until the internal temperature reaches 205°F or a toothpick comes out clean.

Notes

For the most consistent results, always use a kitchen scale to weigh your flour and oil. If you are using frozen shredded zucchini, ensure it is completely thawed and very thoroughly squeezed dry, as it tends to release more moisture than fresh produce.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American