There’s something totally refreshing about going out in the garden and choosing a vegetable that you can turn into a bun. These are the BEST banana and zucchini buns I’ve ever tasted!
INGREDIENTS
BANANA AND ZUCCHINI ROLLS
2 cups (256g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup (200g) granulated sugar
2 eggs, at room temperature
1 cup (218g) vegetable oil
2 teaspoons vanilla extract
2 ripe bananas
2 cups grated zucchini, drained
INSTRUCTIONS
Heat oven to 350°F and prepare a muffin tin with extra-large muffin 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 make the mash. Add the sugar, eggs, oil and vanilla. Stir well (I often just use a fork) until thoroughly mixed.
Add the flour, baking soda, baking powder, cinnamon and salt. Stir until well combined.
Add the shredded zucchini and stir until incorporated.
*I’d rather not peel the green skin off my zucchini, but you can. If you have a very large zucchini, remove the seeds before grating.
Add 1/3 cup of batter to each muffin topping.
Bake for 22-26 minutes, or until a toothpick inserted is removed with a few crumbs, but not the wet dough. The top should be golden brown.