Zucchini, Banana, and Flaxseed Muffins

Ingredients


nonstick cooking spray
1 3/4 cups all-purpose flour
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 t. baking soda
1 t. baking powder
1/2 t. coarse salt
1 t. ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 t. vanilla extract


Preparation


1. Preheat oven to 350.  Lightly coat 12 standard muffin cups with cooking spray (there was enough batter for about 15 muffins actually).  In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.  Add zucchini and banana and stir to combine.  In a small bowl, whisk together milk, egg, and vanilla.  Add milk mixture to flour mixture and stir until combined (do not overmix).


2. Divide batter among muffin cups.  Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.  Let muffins cool completely in pan on a wire rack, about 30 minutes.  Store in air-tight container, up to 3 days, or freeze.

*Recipe from Everyday Food Issue 85.

- Sarah

Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini **
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. 

** Grating zucchini is actually quite easy.  You just use a cheese grater - skins, seeds and all. **

- Sarah


*Recipe from Paula Deen