Preheat the oven to 350 degrees. Grate zucchini using a box cheese grater. Place grated zucchini between 2 paper towels or in a dish towel, lightly squeeze to release excess moisture.
Whisk together the dry ingredients in a bowl.
Place the eggs, banana, maple syrup, vanilla, and zucchini in a separate mixing bowl and mix together using a stand mixer or a hand mixer for about 1 minute or until fully combined.
With the mixer running, slowly add in the dry ingredients until fully combined. Stir in desired add-ins, if using any.
Pour batter into a lightly greased bread pan lined with parchment paper or spoon into a muffins pan lined with paper cups, filling cups 2/3 full.
Bake for 35 to 40 minutes, until the middle, is set and a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees. Grate zucchini using a box cheese grater. Place grated zucchini between 2 paper towels or in a dish towel, lightly squeeze to release excess moisture.
Whisk together the dry ingredients in a bowl.
Place the eggs, banana, maple syrup, vanilla, and zucchini in a separate mixing bowl and mix together using a stand mixer or a hand mixer for about 1 minute or until fully combined.
With the mixer running, slowly add in the dry ingredients until fully combined. Stir in desired add-ins, if using any.
Pour batter into a lightly greased bread pan lined with parchment paper or spoon into a muffins pan lined with paper cups, filling cups 2/3 full.
Bake for 35 to 40 minutes, until the middle, is set and a toothpick inserted into the center comes out clean. Allow to cool before serving. Enjoy!