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


I shared this post at Tempt My Tummy Tuesdays and Try a New Recipe Tuesdays.

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