If you belong to a CSA or visit any of the local farmers markets, then most likely you have some zucchini in your fridge. I keep finding myself with an overabundance of it, thanks to our weekly CSA box from Dreyer Farms. Since I’m usually up by 7 on the weekends (when do children start sleeping in??), I thought I’d use up the zucchini and an overripe banana to make some muffins. I used a low-fat banana bread muffin recipe I had and just tweaked it a bit by adding in some shredded zucchini. This was super easy to whip up and they were ready in plenty of time for breakfast. Try this out if you’re looking to use up any of summer’s bounty!
Zucchini Banana Muffins
Makes 24 mini muffins or 12 regular sized muffins
1/2 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1 ¼ t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. allspice
1 ripe banana, mashed
1 cup zucchini, shredded
½ cup applesauce
1 t. vanilla
1 cup golden raisins
Preheat oven to 375 degrees. Lightly grease muffin tins.
Stir together flours, sugar, baking powder, baking soda, cinnamon, and allspice. Set aside.
In another bowl stir together egg, banana, zucchini, applesauce, and vanilla. Add wet to dry and stir until just combined. Stir in raisins.
Scoop into muffin tins. This will make about 24 mini muffins or 12 regular sized muffins.
Bake in preheated oven, about 10-12 minutes for mini muffins and 18-20 minutes for regular sized muffins. The muffins are done when a toothpick inserted in the center comes out clean.