Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 cup / 240ml)
  • 1 cup (120g) finely shredded zucchini, squeezed dry
  • ½ cup (110g) light brown sugar, packed
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (190g) whole wheat flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mash the bananas until smooth. Stir in the brown sugar, oil, egg, and vanilla until the mixture is velvety. Fold in the shredded zucchini until evenly distributed.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt until uniform.
  4. Pour the dry ingredients into the wet base. Using a spatula, gently fold the batter together until just combined; do not overmix.
  5. Divide the batter evenly among 12 lined muffin cups.
  6. Bake for 20–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.