Zucchini Update

Top photo:

Zucchini Carrot Muffins

Made from homegrown zucchini and carrots (recipe will follow)

These are YUMMMM.

Next photo:

Zucchini ribbons

We didn't have these yesterday but they are good.

Slice the zucchini with a potato peeler.

Steam lightly.

Add salt, pepper, butter and fresh parmesan cheese.

Delish.

Last photo:

Shredded zucchini in ziplocks.

Which will be placed in the freezer.

Ready for more zucchini carrot muffins  (again ymmmm)

And some other zucchini ideas I have.

Such as a zucchini frittata.

Shhh. Don't tell my family.

And the zucchini raspberry jam.

Meh.

It's okay.

In a pinch.

On fresh hot, homemade bread.

Now here's the recipe that even an almost 17 yr old girl will eat:

Zucchini Carrot MuffinsDry ingredients:

1 3/4 c. flour (I mix 1/2 white, 1/2 whole wheat pastry flour)

1 c. brown sugar

1/4 c. ground flax seed

1 1/2 t. baking soda

1 1/2 t. cinnamon

3/4 t. salt

Mix together.

In a separate bowl:

Wet ingredients:

2/3 c. buttermilk (I actually use powdered buttermilk)

1 egg

1/2 c. salad oil

1 1/2 c. shredded zucchini

1/2 c. shredded carrot.

Mix wet ingredients.

Then fold the wet and dry ingredients together.

Don't overmix the muffins.

Just like your mama taught you.

Or they will be tough.

Then the yummmyness:

I chop up some pecans (a handful-who knows-I didn't measure)

Then mix the chopped nuts with some brown sugar.

A streusel of sorts (without the butter)

Then I sprinkle it on top of the muffins before,

Placing them in a 350 oven and baking for 30-40 min. depending upon your oven.

You can thank me later.