Banana Zucchini Muffins Recipe

Aug 10, 2012 @ 10:44 AM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 208
Daily Value: 10%
Servings: 12

Low-Sodium
Vegetarian

Fat	6g	9%
Saturated	3g	17%
Trans	0g	0%
Carbs	38g	13%
Fiber	1g	6%
Sugars	22g	0%
Protein	3g	5%
Cholesterol	29mg	10%
Sodium	20mg	1%
Calcium	8mg	1%
Magnesium	15mg	4%
Potassium	165mg	5%
Iron	1mg	5%
Zinc	0mg	2%
Vitamin A	206IU	4%
Vitamin C	3mg	6%
Thiamin (B1)	0mg	9%
Riboflavin (B2)	0mg	7%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	8%
Folic Acid (B9)	39µg	10%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	0g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Anne Dolce

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.

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.