We have a little garden and it is starting to produce wonderful vegetables, green beans, cucumbers and I have even picked a few tomatoes but I have never planted zucchini before and I probably never will. I was talking with my mother in law today and she said if you have friends then you will never have to plant zucchini. Always my mother or friend or neighbor has given me plenty of zucchini to get just what I want out of it. I don't like zucchini in very many savory dishes but I do love it in the form of cake, bread or cookie. Last week a friend gave me some zucchini and I had some ripe bananas and I thought the two would go great together. Found a recipe on allrecipes, it was for bread and I adapted it for muffins and here ya go! Below I also attached some other zucchini recipes and I still have a few on my Pinterest Board I would love to try.
Banana-Zucchini Muffins
INGREDIENTS:
3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
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3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries (optional)
1/2 cup chopped walnuts (optional)
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DIRECTIONS:
| 1. | Preheat oven to 325 degrees F , Line or grease muffin tins. |
| 2. | In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans. |
| 3. | Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 22-25 min for regular sized muffins or 10-12 min for mini muffins. |
Yields 12 regular muffins plus 36 mini muffins
To make it into bread pour batter into 2 greased and floured loaf pans and bake for 50 min.



1 comment:
My stomach is seriously growling. This blog is painful at times!
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