Banana Zucchini Muffins

Banana Zucchini Muffins
Staff Writer
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Anne Dolce

Banana Zucchini Muffins

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.

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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.

Nutrition

Calories per serving:

148 kcal

Daily value:

7%

Servings:

12
  • Carbohydrate, by difference 20 g
  • Protein 3 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 3 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Calcium, Ca 4 mg
  • Carotene, beta 1 µg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 4 g
  • Folate, DFE 2 µg
  • Folate, food 10 µg
  • Folate, total 10 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 33 µg
  • Magnesium, Mg 22 mg
  • Niacin 1 mg
  • Phosphorus, P 53 mg
  • Potassium, K 68 mg
  • Selenium, Se 1 µg
  • Sodium, Na 34 mg
  • Starch 7 g
  • Tocopherol, gamma 1 mg
  • Water 16 g
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