Yes, it's still zucchini season! And there are still so many more recipes I want to try. I ended up doubling this recipe and putting them in a container in the freezer to enjoy this winter dipped in vanilla yogurt, so good!
I added the cranberries to this recipe to boost its overall natural health support. Plus, we don't want anyone getting zucchini'ed out. The fresh cranberry season is generally October to December, and since we're early, Eden Foods' dried organic cranberries will work just fine. Also, I added the mashed banana since I had a few that were turning on us. This would be a great recipe to try with some organic raw nuts, organic pumpkin seeds or raw organic almonds (preferably chopped).
- 3 eggs
- 3/4 cup canola oil
- 1 cup Swanson Fructose
- 1 1/2 cups shredded zucchini, squeezed dry
- 2 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 1/2 cups Bob's Red Mill Whole Grain Brown Rice Flour
- 1 cup Bob's Red Mill Sweet White Sorghum Flour
- 1 tablespoon Swanson Organic Cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon Bob's Red Mill Aluminum Free Baking Soda
- 1/2 cup Eden Foods Dried Cranberries, Organic
- 1/2 cup Swanson Organic Walnuts, chopped
- Preheat oven to 325° F.
- Lightly grease 24 muffin cups with cooking spray and sprinkle with flour, or line with muffin papers.
- In a large bowl, beat eggs until light yellow and frothy. Add oil, sugar, grated zucchini, bananas, and vanilla; blend together until well-combined.
- Stir in the flour, cinnamon, baking powder, and baking soda. Mix in the cranberries and 3/4 of the nuts.
- Spoon batter into prepared muffin cups. Sprinkle with remaining nuts.
- Bake muffins for 20 to 25 minutes or until a toothpick inserted into the muffin comes out clean.
- Cool on a rack. Store uneaten muffins in an airtight container.
This recipe makes approximately 24 muffins, depending on how large you like them. Enjoy!
Sidenote: It's now tomato season! Do you like salsa?