Monday, June 26, 2017

Cinnamon Zucchini Muffins

This breakfast or snack recipe for Cinnamon Zucchini Muffins is the best way to use up summer produce.


We had a lovely weekend hanging out with friends at a neighborhood party, a local park and an early dinner outdoors on Sunday. I chopped my hair for the new season and I'm ready to embrace all things summer.


Baking with summer produce is at the top of my list. I made a batch of zucchini muffins on Saturday morning, inspired by my last post on zucchini noodle recipes. I don't know why I was previously intimidated by zucchini muffins - chopped zucchini is so easy to bake with. If you have a spiralizer, the easiest thing to do is spiralize a zucchini and chop the spirals into small pieces. This took less than 5 minutes.


These Cinnamon Zucchini Muffins are made healthier by incorporating white whole wheat flour, yogurt, and bananas.


I topped each muffin with a light sprinkle of cinnamon-sugar, which isn't required but highly recommended.


We aren't growing zucchini in our raised garden bed this year, but buying it every week at the grocery store instead. I'll be making another match of these muffins ASAP.


Cinnamon Zucchini Muffins
Yields: 16-18 muffins

Ingredients:

1 cup all purpose flour
1/2 cup white whole wheat flour
2 ripe bananas, mashed
1/2 cup sugar
1/4 cup vegetable oil
1/4 cup plain yogurt
1 egg
1 medium zucchini, shredded or finely chopped
1 Tablespoon ground cinnamon
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt 

Muffin topping:
1 teaspoon sugar
1/2 teaspoon ground cinnamon

Directions:
*Preheat oven to 350 degrees.
*Mix wet ingredients - mashed bananas, oil, yogurt, egg, and vanilla extract.
*Mix dry ingredients in a separate bowl - flour, sugar, cinnamon, baking soda, baking powder, and salt.
*Add dry ingredients to the wet and mix until combined. Stir in chopped zucchini.
*Add batter to lined muffin tins and top each muffin with a sprinkle of cinnamon-sugar.
*Bake for 20-22 minutes.

Looking for more muffin recipes? Try my:

Thursday, June 22, 2017

15 Zucchini Noodle Recipes for Summer

One of my favorite summer vegetables is a crunchy zucchini - the easiest way to enjoy it for dinner is by making zucchini noodles. This recipe roundup includes 15 of the best healthy zucchini noodle recipes for summer.


This post contains affiliate links.

Warm weather makes me crave lighter lunches and dinners, and follow up each with a huge bowl of watermelon for dessert. Zucchini is in the summer squash "family" - it's low in calories and high in potassium {source}. We have been incorporating spiralized zucchini noodles {zoodles} in place of pasta a few times a month, but I would like to make this a weekly habit now that seasonal zucchini is available again. I use the Paderno spiralizer to "noodle" my zucchini. I have been using this spiralizer for a few years - it cuts vegetables very well and cleans easily.

This post includes 15 zucchini noodle recipes for summer from a handful of my favorite food bloggers. Check out these amazing zucchini noodle ideas by clicking on the recipe link below or the direct link to each site.  

Chicken Satay Zoodle Salad 
from Taste and See


Scallop Scampi with Zucchini Noodles 
from Garden in the Kitchen


Caprese Chicken Zoodle Bowls 
from this blog


Zucchini Noodle Pad Thai 
from Danielle's Kitchen


Lobster Scampi with Zucchini Noodles 
from Le Petit Eats


Asian Orange Sesame Zoodle Salad 
from Vitamin Sunshine


Skillet Pepperoni Pizza Zoodles 
from Make the Best of Everything


Rainbow Noodle Salad 
from Lauren Cary Cooks


Taco Zoodle Bowls 
from this blog


Stir Fry Zucchini Noodles 
from Veggie Inspired


Zoodle Bowls with Thai Peanut Chicken 
from Coffee & Crayons


Miso Zucchini Noodles 
from A Virtual Vegan


Zoodle & Grilled Corn Salad 
from Apples for CJ


Vietnamese Zucchini and Carrot Salad with Peanuts 
from Karen's Kitchen Stories


Bucatini and Zucchini Noodle Cacio e Pepe 
from Pinch and Swirl