INSTRUCTIONS
- Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a 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 flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.
- Add in the shredded zucchini and stir until incorporated.
- *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 grating.
- Add 1/3 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 golden brown.