Our four zucchini plants are beginning to produce, and if the things I have read on the Internet are true (namely that one to two plants produce 5 to 10 zucchini a week), we are looking at 10 to 20 zucchini a week. I have been on the search for recipes to use up the zucchini and not feel like we are drowning in it. I also wanted the recipes to be freezer-friendly.
Here is our first zucchini-friendly recipe that turned out to be a big hit for the kids. I love the recipe because it is chock full of fruits and vegetables. This is loosely adapted from a recipe I found on food.com.
Zucchini Banana Applesauce Raisin Muffins
1 cup zucchini, shredded (about 2 small zucchinis)
1 cup bananas, mashed (about 2 small, ripe bananas)
3 eggs
1/2 cup canola oil
1/2 cup natural applesauce (no sugar added)
1/2 cup sugar
1 cup prune juice (I use this to replace much of the sugar. Trust me, you can’t taste the prune taste, but you could substitute for another juice like apple juice)
1 cup whole wheat flour
1 cup white flour
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 tsp. vanilla extract
1 cup raisins
-Shred zucchini and set aside
-Mash banana and set aside
-In a large mixing bowl, mix eggs, sugar, prune juice,applesauce, oil and vanilla
-In a smaller bowl, mix both flours, baking powder, baking soda, cinnamon, salt and raisins
-Mix dry ingredients into wet ingredients
-Add zucchini and bananas to the rest of the mix and stir well
-Spray 2 muffin tins with non-stick cooking spray and fill each 3/4 full
-Bake at 350 degrees for 20 minutes, until a toothpick comes out clean
Enjoy!
I shared this post at Tempt My Tummy Tuesdays and Try a New Recipe Tuesdays.
Wow! What a great way to get your kids to eat fruits and veggies! I definitely am going to try this recipe! Please feel free to stop over and link it up with my “Try a New Recipe Tuesday.” I’d love to have you join us. 🙂
Thanks for linking up! 🙂 Hope to see you again next week.