The Largest Zucchinis I Have Ever Seen

My wonderful neighbor brought by these bad boys recently.  She knows how much I love my vegetables apparently!  (My finger is in the picture for size comparison.)

I was initially very appreciative, but then I realized there are only two of us and these zucchinis could serve fifty.  I immediately had to put my creative thinking cap on and figure out how to use them up because food does not go to waste in this house!

 

My plan? 

To eat tons of Zucchini Oatmeal Pancakes

 

To have regular hearty bowls of Zucchini Bread Oatmeal

 

To use the zucchini for later meals by chopping them up and freezing them…

 

And last but certainly not least, to make several batches of these fantastic Zucchini Banana Muffins… 

(P.S.  They are amazing fresh out of the oven with a little smear of REAL butter!)

Zucchini Banana Muffins

Servings: Makes 12 medium sized muffins

Prep Time: 10-15 minutes

Cook Time: 18 minutes

Ingredients:

  • 2 tablespoons butter
  • 1/4 cup sugar
  • 1/4 cup all natural unsweetened applesauce
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 medium extra ripe bananas
  • 2 cups shredded zucchini

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a muffin pan with cooking spray or line the pan with muffin liners.
  3. Measure out all ingredients and put in a large mixing bowl.
  4. Use a hand mixer to blend ingredients together until mixed well.
  5. Spoon mixture into muffin pan about 3/4 full.
  6. Bake in oven for about 18 minutes.
  7. Let cool and enjoy!

You should go make these delicious and unknowingly healthy muffins pronto! 

 

And just a side note:  For those of you that have never had zucchini bread, muffins, etc., you cannot taste the zucchini at all.  If anything, the zucchini adds moisture to your baked goods and some hidden extra veggies to your daily intake.  All the more reason to love these zucchini recipes!  ;)

 

Questions:

  • Have you ever made zucchini baked goods?
  • What are some of your favorite recipes with zucchini?  Link me up!
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Comments

    • Ashley says

      Oh you have to try it! It’s so yummy! And I love knowing I’m eating veggies in a baked good and not even tasting it.

  1. Pam says

    Take the largest one in the photo, keep the fattest part and make it at least 18 inches long–we got one like that out of our garden once after we came back from a short vacation. You have to get those babies fast or they turn into monsters. We love zucchini bread, so I would often shred the extras, drain the excess liquid in a collander, and then freeze recipe quantities in ziploc freezer bags.

  2. Christelle says

    I love zucchini everything!! And growing up we always had a garden and we grew zucchini, they grew sooo BIG, those are small compared to the ones we use to grow, we had to old them with 2 arms they were too big to carry in your hands, so I never knew how small zucchini’s were at the store because we never bought them. I will always remember the first time I had to go out and purchase a zucchini, it was at a fruit/veggie stand, I asked for a zucchini, and he brought me this puny little thing, and I asked for the biggest one he had and he told me that was it! I could not believe how small zucchinis are normally, I have no idea how my parents got ours to grow so big. I wish I had pictures of them to show you!

    • Ashley says

      Wow that’s crazy! I grew up in AZ, so not many people were able to grow gardens since it’s so hot. Needless to say, a zucchini in the grocery stores are all I ever knew until I moved out here to UT!

  3. Renee says

    Just found your blog. Love it! I recently made my first batch of zucchini muffins and couldn’t believe how good they were. I used Sheryl Crow’s recipe from her book “If it Makes You Healthy” – I found the recipe online for you here: http://www.epicurious.com/recipes/food/views/Zucchini-Muffins-365229

    When I made them, I didn’t have my glasses on and mis-read the brown sugar as 1/2 c instead of 1/3 c. I’d probably keep it at 1/2 c since they weren’t super sweet.

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