When I was growing up we had a vegetable garden of ambitious proportions. Let’s just say my parents grossly overestimated the amount of asparagus, green beans, and zucchini a family of five could eat. It took years to get over the fear of pulling weeds. The upside was that my mother baked a lot of zucchini bread to keep up with a crop that could have supplied a small town grocer.
Years ago my sister-in-law shared her mother’s banana muffins recipe and with a few tweaks here and there I’ve made it my own. The idea to add zucchini to the bananas and substitute yogurt for sour cream was born out of my hope that I could make muffins a healthy treat. And isn’t that how all our favourite recipes come about? A bit of family lore, sharing between friends and family, and new ideas.
Grease and flour 2 muffin pans. Preheat oven to 375°F.
Mash the bananas and set aside.
This is the important part to make sure your kids don't know about the zucchini: Peel it before you grate it. Set aside.
Combine flour, baking soda, and salt in a large mixing bowl.
In a separate bowl, using a hand mixer, blend softened butter, sugar, and eggs until smooth. Stir in the yogurt, bananas, and zucchini with the butter mixture. Pour the mixture into the flour combo and stir to blend.
Fill muffin pans ¾ full and bake for 22-25 minutes. Let sit to cool or eat them right away. They’re delicious either way.
Makes 24 muffins.
These freeze well and are a perfect snack for school, but be prepared for a few to disappear as soon as they’re out of the oven.