GIANT ZUCCHINI SEEDS RECIPES

Name: Banana Zucchini Muffins
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 14
Cuisine: American
Ingredients: 2 cups (256g) all purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; ½ teaspoon salt; 1 cup (200g) granulated sugar; 2 eggs, (room temperature); 1 cup (218g) vegetable oil; 2 teaspoons vanilla extract; 2 ripe bananas; 2 cups shredded zucchini, (drained)

BANANA ZUCCHINI MUFFINS - I AM BAKER

Banana Zucchini Muffins - i am baker image

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!

Provided by Amanda Rettke - iambaker.net

Categories Breakfast Dessert

Total Time 41 minutes

Prep Time 15 minutes

Cook Time 26 minutes

Yield 14

Number Of Ingredients 11

Ingredients

2 cups (256g) all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup (200g) granulated sugar
2 eggs, (room temperature)
1 cup (218g) vegetable oil
2 teaspoons vanilla extract
2 ripe bananas
2 cups shredded zucchini, (drained)

Steps:

Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.
In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.
Add the flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.
Add in the shredded zucchini and stir until incorporated.
*I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
Add 1/3 cup of batter to each cupcake liner.
Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be golden brown.

Nutrition Facts : Calories 287 kcal, ServingSize 1 serving

JUICY TURKEY BURGERS WITH ZUCCHINI (SO MOIST!) - SKINNYTASTE

Juicy Turkey Burgers with Zucchini (So Moist!) - Skinnytaste image

My trick to making the juiciest turkey burgers EVER is by adding grated zucchini! A huge bonus if you want your kids to eat more veggies – they'll never know!

Provided by Gina

Categories Dinner Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 7

Ingredients

6 oz grated zucchini (when squeezed 4.25 oz)
1 lb 93% lean ground turkey
1/4 cup seasoned whole wheat or gluten-free breadcrumbs
1 clove garlic (grated)
1 tbsp grated red onion
1 tsp kosher salt and fresh pepper
oil spray

Steps:

Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 ounces each, not too thick so they cook in the center.
STOVE: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If grilling: Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
Air Fryer Directions:

Nutrition Facts : ServingSize 1 burger, Calories 161 kcal, CarbohydrateContent 4.5 g, ProteinContent 18 g, FatContent 7 g, CholesterolContent 65 mg, SodiumContent 385 mg, FiberContent 1 g, SugarContent 1 g

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