I don't know if you've received a porch drop of zucchini from your neighbor yet -- I have and love it! My neighbor Rose brought over two lovely round zucchinis. The first one I sliced thinly and then baked with a topping of bread crumbs and parmesan cheese. It's a quick and easy summer side dish. I was going to make my mother's version of zucchini bread but ended up doing a zucchini-carrot combination that packs a punch in terms of nutrition as well as taste. They come together easily and quickly. Perfect for breakfast or a snack for a day at the beach or in the mountains.

Feel free to double the zucchini and omit the carrots if you prefer. There are options for substitutions for the dried fruit and nuts as well. This is a recipe that you can customize to your preferences. You can always share a few of these healthy and delicious muffins with the neighbor who gifted you the zucchini too!

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl combine flour, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon and brown sugar.

3. Add eggs, milk, vanilla and apple sauce to the flour mixture stirring until well combined.

4. Stir in shredded carrots, zucchini, raisins and chopped nuts.

5. Scoop batter into muffin tins sprayed with non-stick spray until 3/4 full.

6. Bake for 20 minutes or until toothpick comes out clean.

7. Allow to cool in tins for 10 minutes before transferring muffins to a cooling rack.