Zucchini Banana Craisin Muffins (or Bread)

     For the first time, we have a raised bed garden. We built and planted it about a month ago, and I can't believe how much it has changed since then! I didn't expect that at all. With all that growth, we've had an abundance of zucchini. I've been trying to be creative in ways to use it. Tomorrow night, we'll be having Zucchini Gratin with our cookout. I'm so excited!

     In addition to our zucchini, I had a couple of bananas that were over ripe....you know the kind. You'd never eat it, but it makes the best banana bread. So I decided to combine them and make a zucchini banana bread and it turned out fabulous. The recipe was based off a couple of recipes and ended up making 12 muffins and a loaf. Luckily, our friend wanted some bread so we didn't have to find room in our overflowing freezer. Zucchini bread does freeze well though if you are not so fortunate=P

3 eggs
6 Tbl flaxseed
10 Tbl canola oil
2/3 cup brown sugar
2/3 cup sugar
2 cups zucchini
2 bananas, mashed
2 tsp vanilla
3-1/2 cups flour (minus 7 Tbl if using whole wheat)
1 Tbl cinnamon
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup dried cranberries

• Preheat oven to 325*
• Beat eggs until frothy. 
• Add oil, sugars, zucchini, bananas and vanilla.
• Stir in remaining ingredients until just combined. 
• For muffins, bake 20-25 minutes or until the toothpick comes out clean.
• For loaves, bake about an hour or until the toothpick comes out clean.

Linked up to