Ok guys, summer is rolling in, and that means summer squash! Here’s a fun little recipe you can make with zucchini from this week’s box. Serve at BBQs for a fun treat.
Zucchini and Carrot Muffins
Makes six standard muffins
1/2 cup sugar
2 Tbsp. canola or vegetable oil
1/2 tsp. salt
1 large egg
1 cup grated zucchini
1 cup grated carrots
1/4 cup chopped pecans or walnuts, toasted (optional)
1 cup white whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Preheat oven to 375. Prepare a pan with 6 muffin cups with paper liners or cooking spray.
In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon, and pecans.
Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups.
Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.