You might notice a trend with my Tasty Tuesdays: zucchini.
This year's garden seems to be mass-producing zucchini. Maybe it's the soil, because our neighbors have some massive-sized yellow zucchini. As in, almost the length of my leg. I.kid.you.not.
We are trading zucchini for variety, but let's be honest...they all taste the same!
So, now it's time to just gather zucchini recipes and get a-cookin'...or, in this case, a-bakin'.
(They're not that bad for you, so go ahead and eat 2 or 3 with your morning coffee. That's what I do.) ;o)
1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar1 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups shredded zucchini
1/2 cup milk
2 Tbsp. canola oil
2 Tbsp. honey (raw or regular)
1 egg (or 1/4 cup egg substitute)
Preheat oven to 400. Spray 12-cup muffin pan, or line with 12 muffins paper-thingys.
Mix all dry ingredients in a medium bowl. Mix remaining ingredients in another bowl. Add wet ingredients to dry, and mix just until combined.
Spoon batter into the 12muffin cups. Bake for 15 minutes. Cool in pan for 5 minutes, then remove and allow the muffins to cool on a wire rack. Or eat right away, preferably with a cup o' joe.