Zucchini Banana Muffins

At this time of year you're wondering what to do with all your zucchini.  You've been eating it all summer but hate to waste it knowing that in the dead of winter you'll be craving some fresh home-grown zucchini.

The perfect solution is Zucchini Banana Muffins.  Now you can use those less than appealing bananas you have slowing turning black in your fruit basket.

I searched the internet for the perfect recipe but all I found was super healthy (with ingredients like agave nectar and whole wheat flour) or the not-so-healthy (with 1 cup of oil).  In the end I decided to take my favorite moist banana muffin recipe and add 1 cup of grated zucchini.  The muffins turned out great and were eaten by even my most vegetable-challenged child.

You can just add zucchini to your banana muffin (or bread) recipe or use my recipe below:

Zucchini Banana Muffins
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large ripe bananas, peeled and mashed
1 cup grated zucchini (peeled if you're trying to hide veggies from your kids)
3/4 cup white sugar
1 egg, slightly beaten
1/3 cup melted butter

In one bowl combine all dry ingredients.  In a large separate bowl combine remaining ingredients.  Mix in dry ingredients until moistened.  Pour into paper lined muffin tin.  Bake at 350 for 20-25 minutes or until muffins test done.  Makes 12 regular sized muffins.  For mini muffins bake 10-12 minutes; yield 40-45.