Can I use frozen zucchini?

Yes, you can use frozen shredded zucchini. Be sure to thaw it completely and squeeze out as much liquid as possible before adding it to the batter.

My muffins sunk in the middle. What happened?

This often happens if they are underbaked. Make sure you bake them until a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter. Overmixing the batter can also contribute to sinking.

How do I know when the bananas are ripe enough?

Look for bananas that have a lot of brown spots on the peel. They should be very soft and easy to mash. The browner they are, the sweeter and more flavorful they will be for baking.

Can I add nuts or chocolate chips?

Absolutely. Chopped walnuts or pecans are a classic addition. Chocolate chips are also delicious. You can fold about half a cup to one cup of your favorite add-ins into the batter along with the zucchini.

How long do these muffins last?

Stored properly at room temperature, they are best eaten within two to three days. In the refrigerator, they can last up to five days. They can be frozen for several months.

Do I need to peel the zucchini?

No, you do not need to peel the zucchini. The skin is very thin and softens completely during baking. Leaving it on is easier and adds a little extra fiber and color.

Why is squeezing the water out of the zucchini important?

Zucchini has a high water content. If you do not squeeze out the excess moisture, it can make the muffin batter too wet, resulting in dense or soggy muffins.

Easy Spiced Banana Zucchini Muffins (Incredibly Moist!)

Description

These Banana Zucchini Muffins are incredibly moist and wonderfully spiced! They combine fresh garden zucchini and sweet ripe bananas for a truly irresistible baked good that is perfect any time of day!

Ingredients

2 cups (about 160 grams) shredded zucchini, from about 1 and a half medium sized zucchini
2 cups (260 grams) all purpose baking flour
2 teaspoons (6 grams) ground cinnamon spice
1 teaspoon (5 grams) baking powder leavener
1 half teaspoon (2 grams) baking soda (sodium bicarbonate)
1 half teaspoon (3 grams) fine sea salt
2 ripe bananas, mashed (about 1 cup or 240 grams)
1 cup (200 grams) white granulated sugar
2 big eggs, brought to room temperature
1 cup (220 grams) neutral tasting liquid oil
2 teaspoons (10 ml) pure vanilla flavoring

Instructions

Get your oven hot, setting it to 350 degrees Fahrenheit (175 degrees Celsius). Put paper cups inside a standard muffin pan.
Carefully wrap the shredded zucchini in a paper towel or a clean cloth. Press gently to get rid of extra water. Keep it separate for now. (Leaving the green skin on is fine, but peeling is okay too. If you use a very big zucchini, take out the seeds before grating it.)
In a big mixing bowl, whisk together the flour, cinnamon spice, baking powder leavener, baking soda, and fine sea salt.
In a different medium sized bowl, put in the mashed bananas, white granulated sugar, big eggs, neutral tasting liquid oil, and pure vanilla flavoring. Mix everything well until it’s all one smooth mixture.
Pour the wet mixture into the bowl with the dry ingredients. Stir just enough until everything is mixed together.
Gently fold in the shredded zucchini.
Spoon one third of a cup of batter into each paper cup in the muffin pan.
Bake for 22 to 26 minutes. You’ll know they are done when a toothpick pushed into the center comes out with just a few crumbs on it, but no wet batter. The tops should look nicely rounded and golden brown.
Let the muffins cool in their pan for about 10 minutes. After that, move them onto a wire rack so they can cool down completely.

Notes

Cooling: Allowing the muffins to rest in the hot pan for about 10 minutes after baking helps them set properly before you move them. Transferring them to a wire rack then lets air circulate around them, ensuring they cool completely and don’t get soggy bottoms.

Nutrition

Serving Size: 1 muffin
Calories: 340
Sugar: 25g
Sodium: 200mg
Fat: 18g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg