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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12
Servings
213
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10  baby zucchini, grated finely
  • 1 1/2  Cup  all-purpose flour, plus more for dusting
  • ripe bananas
  • 1/3  Cup  melted butter
  • 1  Cup  sugar
  • 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.

Nutritional Facts

Total Fat
10g
14%
Sugar
6g
7%
Saturated Fat
2g
8%
Carbohydrate, by difference
31g
24%
Protein
3g
7%
Calcium, Ca
13mg
1%
Fiber, total dietary
3g
12%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
81mg
12%
Selenium, Se
6µg
11%
Sodium, Na
164mg
11%
Water
2g
0%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.