Monday, July 12, 2010

Zucchini Muffins/Bread

Zucchini Muffins   We have had zucchini coming out of our ears this year. My father planted 20 zucchini plants in the family garden. Even with my large family, we have not been able to eat all the zucchini. We have been giving it away.
   One of my favorite things to make with zucchini is Zucchini Bread. I still use my mother's recipe, but I lightened it up a bit with applesauce instead of a whole cup of oil. Also, I like to make muffins instead of loafs. They are just easier for the kids to eat, and a lot less crumby!

Zucchini Muffins/Bread
   2 cups sugar
   ½ cup vegetable oil
   ½ cup applesauce
   3 eggs
   1 teaspoon salt
   1 Tablespoon cinnamon
   1 teaspoon soda
   ½ teaspoon baking powder
   2 cups zucchini, grated
   3 cups flour
   ½ cup nuts, chopped (I like pecans best.)
Combine sugar, oil, applesauce, eggs, salt, cinnamon, baking soda, and baking powder in mixing bowl. Mix well. Add flour, zucchini, and nuts. Stir until just mixed. Place liners in muffin pan or grease muffin tins. Place one large (3 Tbsp) cookie scoop of batter into each liner. Bake at 425 degrees for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
Makes 30 muffins.

   To make bread... prepare as above, but place batter in greased loaf pan and bake at 325 degrees for about 60 minutes or until toothpick inserted in center comes out clean.

   To make in mini loaf pans... place 2 large cookie scoops (⅜ cup) of batter in each pan. Bake at 425 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.

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