Zucchini Banana Muffin Recipe
I think zucchini have to be one of my favourite veggies to grow in my garden. They are really easy to look after and have so many ways to be eaten!
Zucchini, also known as courgettes are a common type of summer squash, related to cucumbers and melons. Although considered a vegetable by many, according to their botanical classification zucchini are actually a fruit! They are best when harvested around 15-20cm before the seeds get big and they become a bit more fibrous. But zucchini have a way of hiding and suddenly you find one and it's 2 feet long! These ones are best for baking. Stay tuned to the end for a yummy muffin recipe.
Zucchini are high in vitamins, minerals, and powerful antioxidant and anti-inflammatory phytonutrients. It also contains a significant amount of fiber and lots of water. Zucchini are packed full of nutrients including Vitamin A, Vitamin C, manganese, potassium, and carotenoids. In the kitchen, zucchini are one of the most versatile fruits! They can be eaten raw, made into zoodles, roasted, used in soups or stir-frys, or even used for baking. The next time you have zucchini, consider trying out a new dish with this great ingredient!
Zucchini Banana Muffins
3 ripe bananas
1 cup pitted dates (chopped)
1 tsp apple cider vinegar
1/4 cup coconut oil (melted)
2 cups almond meal
1 tbsp cinnamon
2 tsp baking soda
1 tsp sea salt
1 1/2 cup shredded zucchini
1 cup nuts of your choice (optional, walnuts are great!) You can also add blueberries
Preheat the oven to 350'F
In a large bowl mash bananas, then add eggs, apple cider vinegar and coconut oil and mix to combine.
In a smaller bowl mix the dry ingredients together, then add to the banana mixture.
Stir in the shredded zucchini and dates.
Prepare a muffin tray with coconut oil or line with muffin liners.
Pour batter into each cup evenly.
Bake for 25 minutes or until toothpick comes out clean.