Zucchini and Pumpkin. I've made zucchini pineapple bread for years so this was kinda' the same idea but pumpkin was the main focus. You could use a mini muffin pan, standard size, or mini bundt pan like we did here (then flipped them over so you can see the bottom here) it is really up to you. The timing would just need to be adjusted depending on what size pumpkin zucchini muffins you made.
Dry ingredients – All purpose flour, brown sugar, baking powder, and salt. Wet ingredients – Pumpkin, grated zucchini, eggs, melted unsalted butter, vanilla extract, and milk. Pepitas – To be sprinkled over top before baking yum! You can cook Zucchini and Pumpkin using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Zucchini and Pumpkin
- You need 2 pcs of zucchini.
- You need Half of small round pumpkin.
- Prepare of Sliced pork/chicken.
- Prepare of Preserved black bean.
- You need of Garlic, ginger, shallots.
Zucchini: usually called summer squash because it is harvested in August and September. During the spring and summer it grows on vines. These vines produce large, brightly colored flowers that throw the zucchini, technically a fruit because it stores the seeds of the plant. Pumpkin zucchini and peanut butter muffins are made delicious, gluten and dairy free and sweetened naturally.
Zucchini and Pumpkin step by step
- Saute garlic ginger shallots and preserved dry beans. Add the marinated pork or chicken slices..
- Toss the veggies, cooked until half cook. Season with black pepper and oyster sauce. Serve..
Thanks to pumpkin puree and shredded zucchini, the texture of these muffins is amazing and they pack extra nutrition in every bite! Pumpkin zucchini and peanut butter muffins are a cross between late summer and fall flavors that you will love anytime of year! Heat the olive oil in a sauce pan. Sauté the onions and garlic for about a minute. Pour the stock and all the spices and seasoning and stir.