Now that the garden is thriving, despite the current heat, we have lots and lots and lots and…. well you get the picture… of zucchini, squash, and cucumbers. People are starting to hide when I come to their door because I always take a bag of garden goodies. Maybe a little too often. Remember the Alton Brown show with neighbor and all the eggplant???? So I have been baking. Zucchini muffins, zucchini bread… zucchini anything I can find. And when we come back from vacation I really need to find some recipes for summer squash. So, since I have so much fresh squash, I thought I would share with you. And you don’t have to hide because it is just the recipes, not the veggies.

Zucchini Muffins

zucchini muffins

zucchini muffins

    2 cups AP flour
    1 cup sugar
    1 tsp baking soda
    1/4 tsp baking powder
    1/1/2 tsp cinnamon (I always add more)
    1/2 cup chopped walnuts
    1/2 tsp salt
    2 large eggs
    1/2 cup canola oil
    1 Tbl vanilla extract
    2 cups unpeeled shredded zucchini

Preheat oven to 375 degrees.
Blend together the dry ingredients and walnuts in a large bowl. In a small bowl beat the eggs until foamy, add oil and zucchini and beat to combine. Blend liquid ingredients into dry ingredients mixing just to moisten dry ingredients.
Spoon batter into prepared muffin cups (with or without paper) filling each about 3/4 full. Bake 15 – 20 minutes or until knife or toothpick comes out clean. Cool on wire rack 5 – 7 minutes. Turn out on rack to cool completely, or eat warm out of the oven. 23 – 24 regular muffins. 12 – 13 jumbo muffins. (If making jumbo muffins, will need to bake a little longer 20 – 25 minutes.)
You can also make mini muffins (bake 8 – 10 minutes)
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I am also baking for our vacation to the Blue Ridge Parkway – someplace cooler than Louisiana. So here is the recipe for the
Mini Banana Nut Muffins.

mini muffs

mini muffs

    I cup AP flour
    1 cup whole wheat flour
    1/2 cup sugar (but you may want to add a touch)
    2 Tsp baking powder
    1/2 tsp baking soda
    1/2 tsp nutmeg
    1/8 tsp salt
    1/8 tsp allspice
    1 egg
    1/2 cup buttermilk (if none, use 1 1/2 tsp vinegar and milk to make 1/2 cup)
    1/2 cup mashed banana (about 1 nice sized fruit)
    1/2 cup oil

Preheat oven to 400 degrees. Spray mini muffin pan or line with paper. In large bowl mix all dry ingredients. Mix well. In small bowl beat egg, add buttermilk, banana and oil. Mix well. Add to dry ingredients and mix just to moisten the dry ingredients.
Spoon batter into muffin cups – about 2/3 full.
Bake 10 – 15 minutes or until light golden brown and toothpick comes out clean. Remove from pan and cool.

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