Preheat oven to 350. Lightly butter or spray pans/cups.

Shred zucchini and place on paper towel to absorb extra moisture

In bowl, combine all dry ingredients. Then add banana, egg, sour cream, and vanilla. Mix until there's just a few dry streakes.

Gently incorporate zucchini and walnuts into batter. Do not over mix.

Bake until golden and a toothpick comes out clean. (Standard cupcake sizes take approximately 15 minutes and micromuffins about 8)

Allow to cool before enjoying so your treat doesn't fall apart.