Zucchini Muffins

I found this recipe when I was looking for something to bake with my zucchini.  The blend of fruits and spices created a wonderfully flavorful and moist batch of muffins, which did not last long!

1 large very ripe banana

1/4 cup crushed pineapple

1/4 cup canola oil

1/2 cups sugar

2 teaspoons vanilla extract

1 cup grated zucchini

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon allspice

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 350 F. Lightly grease muffin tins. 

In a mixing bowl, mash the banana well, until no large chunks are left. Add the crushed pineapple, canola oil, sugar, and vanilla and mix well. Mix in the zucchini.

Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.

Transfer batter to the prepared tins and bake for 20-22 minutes. Test for doneness with a toothpick or knife. 

Makes approximately one dozen muffins.  

I found the recipe here, then made slight changes.  

Spaghetti Sauce

I made this meatless spaghetti sauce tonight and it was good!  I will be making it again.  The recipe is from www.newstartclub.com. 

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz.) tomato sauce
• 3/4 c. tomato paste
• 1 c. water
• 1 can (4 oz.) mushrooms (opt.)
• 2 tbsp. parsley flakes or 1/4 c. fresh parsley, chopped
• 1 1/2 tbsp. Agave or 3 tbsp. date butter
• 1/4 c. chopped green pepper
• 1 1/2 tsp. sweet basil
• 1 tsp. oregano
• 1/2 tsp. onion powder
• 1/4 tsp. thyme
• 1/2 tsp. salt

Instructions

1. Simmer first 3 ingredients in a small amount of water.
2. Add remaining ingredients and simmer for 30 minutes, stirring occasionally.

Yields 4 cups or 8 servings.