Banana Pecan Zucchini Muffins

Almost a year ago, I shared this recipe for a vegan zucchini bread, all spiced up and filled with walnuts.   That recipe calls for two whole cups of shredded zucchini making it a perfect bread when you have a garden full of giant zuccs.

This banana pecan zucchini muffin recipe is much simpler, calling for only one zucchini and adds a banana for extra flavor and moisture. The original recipe came from a farmer friend in Vermont, who made her own adaptation of the version posted on Taste of Home. On Caitlin's recommendation, I swapped out vegetable oil for coconut oil and halved the sugar. I also split the entire recipe in half (the original makes two loaves or 24 muffins).

The moisture in these muffins is perfect. They are just a bit spicy with the cinnamon and you could easily add nutmeg and/or cloves if you want to really spice things up. I dig the pecans as well, and as always you can opt to leave them out or swap them for walnuts. 

Vegetables always make for pretty muffins!

Banana Pecan Zucchini Muffins
Adapted from Taste of Home
Makes 12 muffins

2 eggs
1/2 c. sugar
1/2 c. coconut oil
1 very ripe banana, mashed
1 1/2 c. flour
3/4 t. baking soda
3/4 t. baking powder
1 t. cinnamon
3/4 c. zucchini, peel on, shredded
1/2 c. chopped pecans


Preheat oven to 350°. Line muffin tin with paper cups.

Combine flour, baking soda, baking powder, and cinnamon in a bowl and set aside.

Beat eggs in a medium bowl. Add sugar and oil. Mix in mashed banana. Add dry ingredients and stir just until combined. Fold in zucchini and pecans.

Fill muffin cups and bake 20-25 minutes.