January 8, 2011

Zucchini Muffins

These are a favorite muffin at our house. I always freeze zucchini out of my garden so that I can use it all winter long. Most recipes that call for zucchini call for 2 cups. So I blend it up and freeze it in 2 cup portions. It is so easy to pull out of the freezer, thaw and use in any recipe I choose.

Zucchini Muffins

1 cup canola oil
2 cups sugar
3 eggs
2 Tbls vanilla
2 cups zucchini, peeled, grated
1 smashed banana
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt

1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/2 tsp. cinnamon

Mix together the oil and sugar. Add eggs one at a time beating after each addition. Add vanilla, grated zucchini and smashed banana. Sift together the flour, cinnamon, soda, baking powder and salt. Combine the dry ingredients with the wet ingredients gently until the mixture is just moist. Do not over mix. Fill cupcake cups 3/4 full. Sprinkle streusel on top. Bake in a 375 degree oven for 20-25 minutes.
You can also make this into bread. It should make two loaves. Cook in 350 degree oven for 45-50 minutes.