So after the past few work sessions and veggie calls, I have ended up with several monstrous zucchinis and not much appetite for sauteed or roasted zukes as a side dish. I’ve tried a couple recipes so far and I’ll post them here
Zucchini Bread / Muffins
Adapted from Smitten Kitchen
fter searching around the internet, I found a recipe for zucchini bread on Smitten Kitchen that looked healthy, well-tested, and open to interpretation. I think I made enough variations on the recipe that I can reproduce my version here:
Yield: 2 loaves or approximately 24 muffins
3 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (or nut of choice)
1 cup dried raisins (or dried fruit of choice)
Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil, apple sauce, and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as raisins. Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
And the results….
These were delicious and not too sweet. A co-worker suggested adding allspice and maple syrup the next time. Since I think I’ll be making this a few more times this summer, I plan on a couple variations: adding some shredded coconut, replacing the rest of the oil with yogurt (I already replaced half of it with apple sauce in the recipe above), trying chocolate chips…
