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Zucchini Banana Bread Muffins

Zucchini Banana Bread Muffins
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These Zucchini Banana Bread Muffins are moist, naturally sweet, and packed with wholesome ingredients. Combining fresh zucchini and ripe bananas, they offer a perfect balance of nutrition and indulgence. Easy to prepare and versatile, these muffins are ideal for breakfast, snacks, or an on-the-go treat, loved by both kids and adults.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas (mashed)
  • 2 large eggs
  • 1/3 cup vegetable oil or melted butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Fresh Ingredients

  • 1 cup grated zucchini (with skin, do not squeeze)

Optional Ingredients

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup mini chocolate chips (for variation)

Instructions

  1. Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Whisk in the eggs, vegetable oil or melted butter, brown sugar, and vanilla extract until fully combined and creamy.
  2. Add the Shredded Zucchini: Gently fold in the grated zucchini by hand to evenly distribute it without releasing too much moisture.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender.
  5. Add Optional Nuts or Chocolate Chips: If using, gently fold in chopped walnuts, pecans, or chocolate chips for added texture and flavor.
  6. Bake to Perfection: Divide the batter evenly into a prepared muffin tin lined with paper cups or greased. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Notes

  • Use very ripe bananas for maximum natural sweetness and flavor.
  • Do not squeeze the zucchini; keep its moisture for moist muffins.
  • Measure flour by spooning and leveling to avoid dense texture.
  • Mix gently and avoid overmixing to maintain a tender crumb.
  • Start checking doneness at 18 minutes to prevent overbaking.

Nutrition

Keywords: zucchini muffins, banana bread muffins, healthy snacks, gluten free variation, breakfast muffins, vegetable muffins, kid-friendly, easy baking

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