Friday, July 26, 2013

Whole Wheat Zucchini Muffins

Whole wheat zucchini muffins plus sunshine
It's zucchini time!  How best to savor the zucchini goodness?  There are SO many ways, so take advantage of your farmers markets and gardens!  Can't use it all at once?  Muffins and biscuits freeze well, and here is a link to freeze your fresh zucchini (you can blanch it or not, depending on what you're doing with it in the future).  I hear stories of overwhelmed gardeners who leave extra zucchini in vehicles with windows down or on random doorsteps and I hope to get the word out that my doorstep is zucchini-friendly.  :) 

Some previous excellent zucchini recipes:
Cheddar Zucchini Biscuits
Zucchini Fritters
October Chicken Soup and Stock

I have been looking forward to zucchini season to test out some bread and muffin recipes and the first one I tried is a winner, from 100 Days of Real Food.  This is a great blog with all sorts of information and ideas for cutting processed foods out of your diet.

Now, onward to the making!  If you're short on time, you can grate the zucchini a day or two before and refrigerate it so everything is ready to go.  Yellow squash would work well too, either in addition or in place of the zucchini, and next time I may add a handful of grated carrots for extra veggie goodness.  I used coconut oil instead of my usual olive oil or applesauce.  Did you know Costco sells this now?  I have also found it for a reasonable price at a local middle-eastern market, so if you don't want to pay the regular grocery store price keep an eye out, there are other options.  As always, look for ingredients at ethnic-focused stores, you might be amazed at how much money you can save, and a lot of these are small family owned places who I love to support. 

Local kudos go to the Wasatch Front Farmers Market for mountains of zucchini, Clifford Farm for the wildflower honey and fresh eggs, and Spoons 'n Spice Kitchenware for the beautiful plate/tray.

Zucchini Muffins, ready to eat!

Whole Wheat Zucchini Muffins or Bread
From 100 Days of Real Food

3 cups whole-wheat flour
1 tablespoon cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup oil (or coconut oil)
1/2 cup honey
1 teaspoon vanilla
3 cups grated zucchini
1 cup chopped nuts or raisins (optional)

1.  Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2.  Blend the dry ingredients.
3.  Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4.  Fold in the grated zucchini and nuts or raisins.
5.  Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.  (this is a thick heavy batter and it doesn't rise much in the muffin shape so go ahead and fill those babies!)
 - If using smaller pans bake for 30 – 40 minutes. (fills approx. four small loaf pans)
 - For one larger loaf pan bake for 50 – 60 minutes.
 - For muffins bake for 15 – 20 minutes. (mine were perfect at 20 minutes, makes about a dozen and a half)

6.  Serve warm with butter, cold for breakfast, or in lunch bags for afternoon pick-me-ups.  Enjoy and don’t forget to freeze the leftovers!

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