Step 1

Preheat oven to 350°F and prepare a muffin pan with extra large cupcake liners.

Step 2

Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to the grating.)

Step 3

In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.

Step 4

In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.

Step 5

Add the dry ingredients, and stir until just combined.

Step 6

Add in the shredded zucchini and stir until incorporated.

Step 7

Add ⅓ cup of batter to each cupcake liner.

Step 8

Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.