The Zucchini Situation

When my zucchini supply outstrips my zucchini consumption (as is often the case in the summer), I catch up by making yet more muffins. As with other muffins, these freeze well. It's easy to put a couple of frozen muffins on a cookie sheet, pop them into a 400°F oven for 10 minutes, and enjoy breakfast before heading off to work.

Lemon-Banana-Zucchini Muffins

makes 18 muffins

3/4 C oat bran

3/4 C whole wheat pastry flour

3/4 C all-purpose flour

1/2 C toasted wheat germ

2 t cinnamon

2 t baking powder

1 t baking soda

1/2 C sugar

1/2 C olive oil

2 eggs

1 C mashed banana (about 2 medium bananas)

2 T lemon juice

2 t lemon zest

1 t vanilla

2 C shredded zucchini (or similar summer squash)

1 C dried cranberries

1. Preheat oven to 400°F.
2. Prepare muffin pan (baking cups or coat with cooking spray)
3. In large bowl, combine bran, both flours, wheat germ, cinnamon, baking powder, and baking soda.
4. In small bowl, whisk together sugar and olive oil. Whisk in eggs. Add mashed bananas, lemon juice, lemon zest, and vanilla. Mix well.
5. Fold banana mixture into flour mixture.
6. Gently fold zucchini, then cranberries, into batter.
7. Divide batter among the muffin cups.
8. Bake muffins until golden brown -- about 20 minutes.