Ingredients
Method
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- Wrap the shredded zucchini in a clean towel or paper towel and squeeze out any excess moisture; set aside.
- Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a large bowl.
- Combine the mashed bananas, sugar, eggs, oil, and vanilla in a separate medium bowl and stir until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just incorporated.
- Gently fold the shredded zucchini into the batter.
- Fill each muffin liner with 1/3 cup of batter.
- Bake for 22 to 26 minutes until the tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
Moisture Control: I cannot stress enough how important it is to squeeze every bit of liquid out of your zucchini, because skipping this step usually leads to a soggy muffin center.
Mixing Tip:
I always make sure to stir the batter until the flour just disappears: overworking the dough is the quickest way to end up with tough muffins instead of tender ones.
Banana Ripeness: I prefer using bananas that are covered in brown spots since they mash more easily and provide a much deeper sweetness than firm yellow ones.
Storage Hack: These muffins stay incredibly moist for several days in a sealed container, but I often freeze a batch and just pop one in the microwave for twenty seconds when I need a quick breakfast.
Flavor Variation: I sometimes swap out half the granulated sugar for brown sugar if I want a slightly richer, more molasses-like flavor that pairs perfectly with the cinnamon.
Serving Suggestion: My favorite way to enjoy these is slightly warm with a thin layer of cream cheese or salted butter spread right over the top.