Ingredients
The following ingredients have 14 Servings
- 2 cups shredded zucchini, (about 1½ medium zucchini)
- 2 cups (256 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 eggs, (room temperature)
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
- 2 ripe bananas ((about 1 cup mashed))
Instruction
- Preheat oven to 350°F and prepare a muffin pan with extra large cupcake liners.
- Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to the grating.)
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.
- Add the dry ingredients, and stir until just combined.
- Add in the shredded zucchini and stir until incorporated.
- Add ⅓ cup of batter to each cupcake liner.
- Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.