Banana Zucchini Muffins

Before this recipe I had never, ever considered baking with zucchini. I'd seen the recipes and thought thanks, but no thanks. Until the day that I had two ripe bananas and a zucchini that needed to be eaten. So...I searched on pinterest and found this recipe. And I think it's delicious. It's perfect for breakfast with a little butter. I used some whole wheat flour and substituted the vegetable oil for olive oil. The result: a moist, hearty breakfast muffin. Enjoy.

Ingredients:
3 eggs

3/4 cup olive oil
2/3 cup brown sugar
2/3 cup white sugar
1 medium zucchini, grated finely
2 bananas, mashed
2 tsp vanilla
2 cups whole wheat flour
1 1/2 cups all purpose flour
1 Tbs cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat the oven to 325 degrees. Mix together the first 7 ingredients until well combined. In a separate bowl, combine the remaining ingredients. Slowly pour the dry ingredients into the wet ingredients. Mix until combined. Grease your muffin pan. Fill each with about 1/4 cup of batter. Bake for around 15 minutes or until a toothpick inserted comes out clean.

* Makes around 21 muffins at 210 calories each.