There are SO many ways to savor the summer’s bounty of zucchini and squash, 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. 🙂
I love zucchini breads and muffins and this recipe 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.
- 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 applesauce (use unsweetened for diabetic-friendly) or olive oil
- 1/2 cup honey
- 1 teaspoon vanilla
- 3 cups grated zucchini
- 1 cup chopped nuts or raisins (optional)
- Preheat oven to 325 and prepare either a loaf pan or muffin tin (makes about 18 muffins)
- Blend the dry ingredients.
- Add the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
- Fold in the grated zucchini and nuts or raisins.
- Pour batter into prepared loaf pan or muffin tin and bake until a toothpick comes clean in the top/center. This is a thick heavy batter and it doesn't rise much in the muffin shape so go ahead and fill those babies!
- Bake: For a loaf pan bake for 50 – 60 minutes. For muffins bake for 15 – 20 minutes.
- 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!