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. 

Vegan Zucchini Walnut Bread

Zucchini is one of my favorite summer veggies. From snacking, to stir-fries, pizzas, and dessert, it's quite a versatile vegetable. I brought home a gorgeous Costata Romanesco from the farm and couldn't wait to try this quick zucchini bread recipe.

From Johnny's Selected Seeds

Costata Romanesco zucchinis are Italian and known for their ribbed, striped skin which is speckled with light green (check them out at Johnny's Selected Seeds). Whichever variety of zucchini you choose to use, be sure to have enough for two whole cups of shredded zucchini.