Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

I’m lucky that my boys have palates as big as their appetites, and they’ll eat (almost) anything I put in front of them. But that doesn’t mean that it’s easy to get them to eat their vegetables on a consistent basis.

Although I’m always up for a challenge, Zucchini Banana Muffins help take a bit of pressure off when it comes to getting in our daily dose of veggies!

While zucchini is often spiralized as a low carb substitute for pasta, this recipe is pure carb perfection. Instead of using zucchini to take something away, it’s adding moisture into a favorite baked good.

Finely shredded zucchini, which is barely noticeable, is folded into a tried and true buttermilk banana bread recipe that can be bulked up with your choice of chopped nuts and/or chocolate chips.

The result is golden brown, super moist Zucchini Banana Muffins that are perfect for an afternoon pick-me-up, breakfast on-the-go or afternoon snack.

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