#COOKING WITH CLORIS--ZUCCHINI BANANA CHOCOLATE CHIP MUFFINS

If it’s summer, it must be zucchini season, and that means zucchini muffins and breads galore. Add banana and chocolate chips, and your kids won't even realize they're eating a veggie!

Zucchini Banana Chocolate Chip Muffins

Ingredients:

1 large egg

1/2 cup light brown sugar, packed

1/3 cup canola or vegetable oil

1/4 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/2  teaspoon baking powder

1/2  teaspoon baking soda

1/4 teaspoon salt, or to taste

1 cup mashed ripe bananas (from about 2 medium/large bananas)

1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)

1 cup semi-sweet mini chocolate chips

Preheat oven to 350F. Spray 12-cup muffin tin with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the first six ingredients, whisking to combine.

Sift flour, baking powder, baking soda, and salt. Add to bowl, stirring to combine.

Stir together the bananas, zucchini, and chocolate chips. Stir to combine with other ingredients.

Divide batter into muffin tin cups. Back 22-24 minutes or until tops spring back.

Allow muffins to cool in tin about 15 minutes before turning out on a wire rack to cool completely before serving.

#COOKING WITH CLORIS--ZUCCHINI CARROT SLAW

Zucchini is one of those garden vegetables that just keeps on producing until the first frost hits. It’s now that time of year when if you planted zucchini in the spring, you’re slipping out of your house after midnight to hide them in neighbors’ mailboxes. If so, why not include this recipe for zucchini carrot slaw? Or make some for yourself.

Zucchini Carrot Slaw

(serves 4)

Ingredients:

1 med. zucchini

2 carrots

2 tablespoons sour cream

2 tablespoons Italian dressing

1/4 cup dried cranberries

1/4 cup pistachio nuts

In a food processor or using a hand grater, shred zucchini and carrots.

Mix together sour cream and Italian dressing. Fold into zucchini and carrots. Add cranberries and pistachios.

Chill well before serving.

COOKING WITH CLORIS--MARGARITA MARINATED VEGGIES

I love marinated veggies. Today Cloris offers us a yummy recipe with a margarita touch.  -- AP

MARGARITA MARINATED VEGGIES

1 medium zucchini
2 medium tomatoes
1 medium cucumber
3/4 cup small mozzarella balls
1/2 cup olive oil
1/4 cup red wine vinegar

juice of one lime
2 T. dried, minced onions

Wisk together vinegar, oil, and lime juice. Cut the veggies into bite-sized chunks and place in bowl. Add mozzarella balls and minced onions. Pour oil/vinegar mixture over veggies. Stir to coat veggies. Cover and chill for at least 2 hours before serving.

Serves 4

Thanks, Cloris! I know our readers will love this one as much as I do.


Readers, remember to post a comment to the blog this week, and you're automatically entered in a drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- CHERRY CHOCOLATE ZUCCHINI MUFFINS

Zucchini is the gift that keeps on giving. Sick of it yet? Fear not. Today Cloris offers up a zucchini muffin with a twist. -- AP

CHERRY CHOCOLATE ZUCCHINI MUFFINS

Ingredients:
3 eggs
3/4 cup vegetable oil
3 teaspoons vanilla extract
3 cups all purpose flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups grated zucchini
3/4 cup chocolate chips
1/2 cup dried cherries

Beat eggs, then stir in oil and vanilla. Mix all dry ingredients together. Gradually add dry ingredients to egg mixture. Mix until smooth. Fold in chocolate chips and cherries.

Coat muffin tins with non-stick spray. Fill tins 3/4 full. Bake 20-25 minutes at 350 degrees.

Makes 15-18 muffins.

Thanks, Cloris! Eating your veggies never tasted so good. How about the rest of you? Any great zucchini recipes? Post a comment to be entered in the drawing for a free book from our Book Club Friday guest author. -- AP