Tuesday, September 25, 2012

Good to Go: Harvest Zucchini Muffins

zucchini muffins 5 Good to Go: Harvest Zucchini Muffins

I was the happy recipient of a ginormous zucchini from friends who live on a farm the long, sunny summer produced some of the biggest zucchinis ever big enough that my 7 year old struggled to carry them. And while I love zucchini, once you cut into a monstrous one theres no going back it must be used, and wont keep as well as it does intact. Fortunately you can freeze grated zucchini to toss into muffins, loaves, pancakes and the like at this rate well be set for zucchini muffins all winter long. Check out the size of this thing!

winters produce Good to Go: Harvest Zucchini Muffins

If it were to lie flat, it might measure close to 2 feet. Whether you find yourself with a surplus of huge zucchini or are taking advantage of the good deals youll see at markets at this time of year, zucchini adds moisture to muffins, cakes and quick breads, and even pancakes and waffles, while providing a nutritional boost.

zucchini muffins 2 Good to Go: Harvest Zucchini Muffins

Grate it on the coarse side of your box grater, without peeling it most of the nutrients are in the skin, which is thin enough (unlike winter squash) to bake right along with the rest of it.

zucchini muffins 3 Good to Go: Harvest Zucchini Muffins

Muffin batter can be baked as a loaf, and vice versa to make a loaf, bake the batter in a greased loaf pan for 50 minutes, or until golden and springy to the touch.

zucchini muffins 4 Good to Go: Harvest Zucchini Muffins

Zucchini Walnut Muffins

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon (optional)
1/4 tsp. salt
3/4 cup milk
1/2 cup applesauce
1/4 cup mild vegetable oil
2 large eggs
1 cup grated unpeeled zucchini (about 1/2 medium)
1/2 cup raisins, chopped walnuts or pecans

Preheat oven to 350F.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.

In a small bowl, whisk together the milk, applesauce, oil and eggs and add to the flour mixture along with the grated zucchini and raisins or walnuts. Stir by hand just until combined. Dont worry about getting all the lumps out.

Divide between paper-lined muffin tins and bake for 25-30 minutes, until golden and springy to the touch. Cool in the pan on a wire rack. Makes about 1 dozen muffins.

 Good to Go: Harvest Zucchini Muffins
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