Last weekend I went home to Gettysburg and stopped at one of the many local produce stands. Among all of the fall pumpkins, quash, and apples, I came across the last of some summer zucchini. I wasn’t sure what I was going to make with it, then I got back to my apartment I realized I had some brown bananas that need to be used. I decided to make a zucchini banana hybrid bread.
Mix up sugar eggs, vanilla, coconut oil, and zucchini.
Then add in the dry ingredients, flour, baking soda, cinnamon, and salt.
Scoop the batter into greased muffin tins.
Then I made a super easy topping of brown sugar, cinnamon, and coconut to go on top.
Toss them in the oven, and prepare for your house to smell amazing.
Once they’re golden brown take them out of the oven and let them cool.
Pour yourself a nice cold mug of milk and enjoy!
These muffins are a great combination of two traditional breads, zucchini and banana, they’re sweet with a touch of cinnamon and a hint of coconut.
Zucchini Banana Bread Muffins with Coconut Brown Sugar Cinnamon Topping
Makes 12 muffins
For the batter:
1 cup grated zucchini
1 brown banana – mashed
1/2 cup coconut oil – melted
1 cup sugar
2 teaspoons vanilla
1-1/2 cups flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping:
1/8 cup brown sugar
1/4 cup unsweetened shredded coconut
1 teaspoon cinnamon
– Preheat oven to 350 °F
– Stir the zucchini, banana, coconut oil, sugar, vanilla, and eggs in a large bowl
– Combine the flour, cinnamon, baking soda, and salt in a separate bowl
– Gradually mix the dry ingredients into the wet ingredients
– Mix together the brown sugar, shredded coconut, and cinnamon in a small bowl
– Bake for 15-17 minutes, until slightly browned around the edges
– Remove from oven and allow to cool