Thursday, September 3, 2009

mmmmmm what to do with all that zucchini

Even in my weed riddled garden I had tons of zucchini. Sarah helped me shred and freeze it in 4 cup portions. Now I can make these all winter long. Oh, did i mention i got about 3 gallons of wild blueberries, ya, they are in the freezer too. I made almost 3 dozen muffins yesterday and there are 4 left!

Banana Zucchini Blueberry Muffins


Blue-Ban-Zuke muffins

this will make about 1 1/2 dozen big muffins

2 very ripe bananas, smooshed well
2 cups zucchini shredded (you can use carrots and zucchini too)
1 cup oil
1 1/2 cup brown sugar
2 tsps vanilla
3 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
3 tsps cinnamon
1 tsp salt
1-2 cups blueberries (we like lots)
mix oil and bananas together, add sugar, zucchini, vanilla then the dry ingredients

bake 350 degrees for 12-18 minutes, I use a stoneware muffin tin so its about 18 minutes, just check the center with a knife

i sprinkle raw sugar on the top before baking
you can also add craisins, raisins, nuts etc if you like

muffins freeze well. If you can hold off the vultures, make a double batch (or triple) and freeze some.


randi said...

It is that time when the zucchini is just too much, isn't it! Thanks for the recipe--I need it! :)

renee ~ heirloom seasons said...

You can send me some of your zucchini, ours are very unproductive this year... very strange.
I loved your comment on my blog the other day. Thanks so much for visiting!