Make things Monday: zucchini and banana muffin baking

Fall is here, the rain has started. I am not ready for it I have to say, but it does put me in the mood to bake something. It was an afternoon when baby girl was napping and my 6 year old was at school and the 4 year old and I needed something to do together. We had a couple of bananas that were overripe and just begging to be baked into something delicious. We didn’t have enough to make a whole batch of banana bread or muffins, but combined with some zucchini we had left over from last year’s garden (frozen) was just perfect.

mixing batter


pouring batter



  • 2 whole medium, ripe bananas
  • 2 cups zucchini, shredded
  • 1 cup sugar
  • ⅔ cups vegetable oil or unsweetened applesauce (or combo of two)
  • 2 whole eggs
  • 1 cups whole wheat flour, not sifted
  • 1 cups flour, not sifted
  • 2 and ½ teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • ½ teaspoons cinnamon


You may preheat the oven to 350F now, if you wish.

First drain all the excess liquid from zucchini, then mix with bananas, sugar, oil/applesauce and eggs.

Add in the dry ingredients and mix until consistent.

Pour the batter into muffin trays, loaf pans, or mini versions. If they need to be greased, do so before pouring!

Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Let cool for about 5 minutes and then enjoy!

What is your favorite fall recipe?

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