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)

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Preheat oven to 350°F (175°C) and line a muffin pan with liners.
Rinse and trim zucchini ends, then shred with a fine grater. Squeeze out excess moisture with a towel and set aside.
In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, mash bananas until smooth. Add sugar, eggs, vegetable oil, and vanilla extract. Stir until combined.
Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
Fold in shredded zucchini until evenly distributed.
Scoop about ⅓ cup batter into each muffin liner.
Bake for 22–26 minutes, until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Add ½ cup chopped walnuts or pecans for crunch.

Mix in ½ cup chocolate chips for a sweeter muffin.

Use a gluten-free flour blend for a gluten-free version.

Swap eggs for flax eggs and use plant-based oil to make vegan.

Store in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or freeze up to 3 months.