I don't know how I made it this far through Summer and now we are into Fall, without posting a Zucchini recipe! I have a load of zucchini in my tiny garden ....it's almost scary!! My builder called me to report I had a six foot zucchini while I was on vacation.....well, it turns out it was about 2 feet....hahaha! I swear you go to bed and you have a 6 inch zucchini and the next morning it is 15 inches long!! It has been a plentiful Summer!
This is one of the delicious recipes I have made and shared with family and friends! I will have more coming in the next week or so, my lap top is giving me a rough time, so a new one is on it's way!
- 2 cups All Purpose Flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- zest of 1 lemon
- 1/2 cup chopped pecans
- 1/2 cup sweetened dried cranberries
- 2 large eggs, beaten
- 1/2 cup milk
- 1/2 tsp. Lemon extract
- 1/3 cup vegetable oil
- 1 cup shredded zucchini, packed
Preheat your oven to 400°F. Use paper cups to line a 12-well muffin pan.
Combine the flour, sugar, baking powder, salt and zest in a large bowl. Stir in the pecans and cranberries.
In a smaller bowl, combine the eggs, milk and oil.
Gently add the wet ingredients and mix.
Stir just until barely combined and then gently fold in the zucchini.
Spoon the batter into the pan.
Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.
Remove from oven and turn out onto a cooling rack. Serve warm or with a little butter.
Store, well-wrapped, for 3 days at room temperature. Freeze for up to a month.