Medley Muffins

I have been working on a recipe for zucchini bread for what seems like forever. I had all but given up, until this past week when I finally found the pot of gold. After countless tries tweaking various recipes for bread, it finally hit me to try blending in some ideas from some cake recipes to get the desired outcome I was searching for:

Look: Dark
Consistency: Super Moist
Taste: Earthy but sweet
.....and last but not least it had to have a "WOW" factor. Something that set it off from other breads that I had tried.

Here is what I came up with. Bear in mind, I am not a recipe writer, so I hope it is understandable, if not just email me and I will try to be clearer. Here goes:

Oven to 350 degrees
I like the to use my Loaf pan, or the mini loaf pans you can get that are disposable, but muffins are great too if you want to share them. The following will make 2 loaves in a regular loaf pan; about 24-30 muffins, or 6-8 mini loaves.

In your KitchenAid Stand mixer or a large bowl

4 Eggs, beaten then blended with
1 1/2 cups of White Sugar and
1/2 cup of Brown Sugar. Then add
3/4 cup of Oil and
1 tbsp of Vanilla. Set Aside.

In small mixing bowl combine the following items

2 cups All Purpose Flour (you could also use whole wheat)
2 heaping Tbsp of Cinnamon
2 tsp of Baking Soda
1/2 tsp of Baking Powder
1 1/2 tsp of Salt

Slowly combine the dry ingredient with the wet until the mixture is thoroughly blended

Then add the following:
3 Bananas, mashed
1 cup Walnuts, chopped
2 cups of GRATED Zucchini and
1 cup of GRATED Carrots

Note: When grating the Zucchini, only grate the outer skin off and the outer flesh. If you lay the Zuc on its side and rotate it around (like when zesting a lemon or lime) it will keep you from getting to the seeds in the inner core. This is perfect for those Zucs that got to big for eating.

Now divide your batter and bake away.
2 regular loaf pans - about 40 minutes just until its not jiggly in the middle when you shake it
6-8 mini pans - place on a cookie sheet for easy handling and bake about 20-25 minutes
24 muffins -about 20 minutes as well, maybe a little shorter.


Don't wait for these to cool...as soon as you can handle them, dig right in. They are supper yummy with a little REAL butter on each slice.

If you want to spruce them up for a shower or work meeting add this yummy spread which is great once they have cooled down.

Pineapple Spread
1 block cream cheese, whipped
small can of crushed pineapple
2-3 tbsp of powdered sugar

Blend, chill, enjoy!!!

Hope you love it as much as we do!!!!

(By the way, I named them Medley Muffins because of the medley of zucchini, carrots, and bananas.)