The garden was loaded with zucchini when we returned from vacation. I gave some away and have pulled out all my zucchini recipes to try and use some up. For tea today I had a zucchini cranberry muffin which is one of my favorites.
The blue willow salt & pepper shakers were a gift from my sister ~ I just love them!Zucchini Cranberry Muffins
1 c. canola oil 1 c. whole wheat flour
4 eggs 1 tsp cinnamon
2/3 c. sugar ½ tsp sea salt
2 c. grated zucchini 1 ½ tsp baking soda
1 c. craisins ¾ tsp baking powder
2 ½ c. unbleached flour
Combine oil, eggs, and sugar. Add zucchini and craisins. Combine dry ingredients, then add to wet ingredients; stir just to mix. Fill muffin cups and bake at 350 degrees for 15 to 20 minutes (depending upon the size of your muffins).
There were also blueberries ready, so last night my daughter helped me pick them and today I baked a pie for our dessert.
*Sorry about the way this came out...I can't seem to get it to line up properly!
Tomorrow, blueberry pancakes and maybe stuffed zucchini for dinner...