Tuesday, August 18, 2009

Zucchini Week - Muffins & Bread

Today, I have a recipe for zucchini muffins provided by my friend T and a yam-zucchini bread that sounds very interesting to me. Since, as the newspaper article blurb I found with the bread recipe says, zucchini seem to multiply exponentially these recipes could provide a way to enjoy the overwhelming proliferation of these summer squash. Bread and muffins are definitely a very palatable way to serve zucchini to kids or adults who are not big fans of squash. These recipes sure do sound delish!

Makes 2 - 3 dozen muffins

2 ½ cups all-purpose flour
2 cups sugar
1 ½ teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
½ cup chopped walnuts or pecans (optional)

Preheat oven to 350.

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

Combine oil and eggs, add to dry ingredients and mix well.

Add zucchini, stir until thoroughly combined.

Fold in nuts if desired.

Pour into greased muffin pans or cup cake liners.

Bake 25-30 minutes until a toothpick inserted near the center comes out clean.



1-1/4 cups sugar

1/2 cup oil

3 eggs

1 (8-ounce) can crushed pineapple, drained

1-1/2 cups grated, unpeeled zucchini

1-1/2 cups grated, peeled sweet potato (about 1 large)

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup chopped walnuts

3/4 cup golden raisins

1. In a large mixing bowl, thoroughly beat sugar, oil and eggs. Blend in pineapple, zucchini and sweet potato. Add the next 4 dry ingredients, mixing just until incorporated. Stir in walnuts and raisins.

2. Spoon batter into a greased and floured 9 x 5 inch loaf pan, spreading evenly. Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes or until cake tests done. Cool on wire rack for 15 minutes. Remove from pan and cool completely on rack.


The Creative Cook