Have a garden? Love getting fresh produce from the farmer’s market? Always looking for new ways to use up some veggies (or get them into your kid’s diet)? Giant zucchini’s seems to be plentiful this year, and when they start growing it’s like they multiply overnight. Here’s a great recipe that incorporates some garden fresh vegetables, fiber, and healthy fat – canola oil utilized in Coasun’s shortening alternative, alongside flaxseed meal with the addition of some nuts and seeds. (Recipe adapted from Bob’s Red Mill).
Recipe & Method:
1 ½ cup all purpose flour
¾ cup flax seed meal
¾ cup oat bran
1 cup brown sugar
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups zucchini, shredded
2 hard pears peeled and shredded
¾- 1 cup inclusions (optional) (I used ¼ c. pumpkin seeds, ¼ c. hazelnuts, ¼ c. raisins/cranberries)
½ cup milk (I used unsweetened vanilla almond milk)
½ cup Coasun’s shortening alternative
1 egg, beaten
1 teaspoon vanilla extract
- Pre-blend dry ingredients for 1 minute on speed ‘stir’ in your KitchenAid mixer
- Cut Coasun’s shortening alternative into dry ingredients on speed ‘Sitr’ for 2 min.
- Stir in zucchini, pears and nuts
- Combine milk, egg and vanilla and add to mixer bowl
- Fill muffin cups ¾ full. Bake at 350 degrees F for 20 to 25 minutes.