1cupshredded zucchini(1 medium zucchini or ½ pound zucchini)
2cupsall purpose flourspooned and leveled (see note)
1 and ½teaspoonscinnamon
¾cupbrown sugar(make sure it's vegan)
1cupmashed banana(2 very ripe bananas)
1tablespoonapple cider vinegar
Preheat the oven to 425 degrees F. Line a muffin tin with papers or spray with non-stick cooking oil.
Mash two very ripe bananas using forks or a potato masher. It should be mostly pureed, but some banana chunks can remain. Shred the zucchini coarsely using a grater (think the size of hashbbrowns or shredded carrots).
Combine dry ingredients in a medium mixing bowl: flour, baking soda, cinnamon, salt, brown sugar. Whisk to combine.
Add the mashed banana, canola oil and apple cider vinegar to the dry ingredients. Stir until mostly combined. Fold in the shredded zucchini.
For larger muffins, divide the mixture between 9 muffin tins. Fill all 12 muffin tins for slightly smaller muffins. Bake in the 425 degree oven for 5 minutes, then reduce heat to 350 degrees. Bake for another 15 minutes, or until a toothpick inserted in a muffin comes out clean.
Remove muffins from the oven and let rest for 1 minute. Turn the muffins out onto a cooling rack. Enjoy!
Choose very ripe bananas, the kind that is almost black. These will be the sweetest and easiest to mash.
Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.