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Export 9 ingredients for grocery delivery
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.
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