Banana Zucchini Muffins

Banana Zucchini Muffins
Staff Writer
`
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.

Click here to see Sensational Summer Squash Recipes.

12
Servings
207
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
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
34g
26%
Protein
4g
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
6mg
1%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Folate, total
53µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
34mg
5%
Selenium, Se
10µg
18%
Sodium, Na
37mg
2%
Water
4g
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.