Banana Zucchini Muffins Recipe


Nutrition

Cal/Serving: 210
Daily Value: 10%
Servings: 12

Low-Sodium
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat6g9%
Saturated3g17%
Trans0g0%
Carbs38g13%
Fiber2g6%
Sugars22g0%
Protein3g6%
Cholesterol29mg10%
Sodium20mg1%
Calcium11mg1%
Magnesium18mg5%
Potassium216mg6%
Iron1mg6%
Zinc0mg2%
Phosphorus46mg7%
Vitamin A260IU5%
Vitamin C7mg12%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg8%
Niacin (B3)1mg6%
Vitamin B60mg9%
Folic Acid (B9)41µg10%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Anne Dolce

Banana bread is my absolute favorite thing to bake, and I like making banana muffins even more. One night, feeling creative, I spotted some extra zucchini in the fridge and decided to throw it in. The results were very pleasing.

Click here to see Sensational Summer Squash Recipes.

2
Ratings4

INGREDIENTS

  • 10 baby zucchini, grated finely
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 4 ripe bananas
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vaniilla extract
  • Pinch of salt

DIRECTIONS

Preheat the oven to 350 degrees.

Squeeze the grated zucchini in a paper towel to get rid of excess water, and lightly dust in some flour.

In a large bowl, mash together the bananas and the melted butter. Add the sugar, egg, vanilla extract, and salt, and mix well. Add the zucchini and stir. Last, add the flour and stir well to incorporate, about 3 minutes, scraping the bowl as you go. Fill a 4-by-8-inch loaf pan or a dozen cupcake foils with batter. Bake until the tops are golden brown and a toothpick comes out clean from the center, about 45 minutes.

Recipe Details

Servings: 12

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