Zucchini Muffins

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Do you recall the zucchini growing in my garden?

Let me remind you…

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I don’t think the picture does it justice.

Imagine a hand at the end of that thing and you’ve got my arm.

(Except my arm is not as smooth and it jiggles more.)

But, just imagine, okay?! (Not my jiggly arm…the zucchini with a hand…wait.)

I wasn’t real sure the zucchini would taste all that great once I actually tried to cook it. So, someone on Facebook suggested I use the big zucchini for bread.

Good idea!

So, I made muffins.

I’m a rebel like that.

“You don’t wanna get mixed up with a guy like me. I’m a loner, Dottie. A rebel. So long, Dott.”

Name that movie.

Has nothing to do with zucchini.

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I used an extremely easy recipe on AllRecipes.com.

I, of course, tweaked the recipe.

(We’ve already established my rebel-ness.)

For example, it called for 3 cups all-purpose flour, I used 1 cup all-purpose, the rest whole wheat flour.

The recipe called for 1 cup vegetable oil.

I used 3/4 cup coconut oil and 1/4 cup vegetable oil. (Some people suggested, in the reviews of the recipe, to use a portion of apple sauce to cut down on the oil, but I didn’t have any on hand. So, I tried using a healthier oil.)

I sifted together all the dry ingredients, except the sugar.  Then, I added the sugar into the oil, eggs and vanilla (above) and beat them until creamy.

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Next, I poured the dry ingredients into the wet and mixed those thoroughly.

(I didn’t take every single step pictures. I’m too messy, I usually forget, and don’t like to get my camera all sticky. Plus, the lighting in my kitchen is icky.)

Finally, I dumped 2 cups of grated zucchini and 1 cup chopped walnuts into the bowl and mixed it up.

Hey!

Notice that cute spatula/scraper/thingy I have!

See it below?

It’s shaped just like a baseball bat!!!

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(My sweet friend Julie R. gave it to me. We’ve only been friends for a short while, but she already knows me well!)

I baked the muffins with the convection oven for about 15-20 minutes or so at 325 degrees. But, the recipe calls for a much longer baking time of 40-60 minutes for a loaf or two of bread.

(Loaf. What an odd word. Say it a couple times real fast and it starts sounding weird… loafloafloafloafloaf… See what I mean?)

Boy, am I happy I made these into muffins, though! Bread would have been super, too.

What I like about this recipe is that it is not too terribly sweet. But, will certainly scratch that itch, if you’re hankering for a little sweet something.

(Oh! And, if you chop the walnuts small enough your non nut-eaters will never know they’re in there.)

I like them in there. They add a certain…um… nuttiness to the recipe.

ThrillCam gave his seal of approval–he confirmed that I put zucchini in them, because he said you couldn’t taste it at all.

Score!

A sorta sweet, sorta healthy muffin that even your kids (and your hubby) will like…you could re-name them if need to.

Take out the zuchhini part and just call them Magnificent Morning Muffins!

After they’ve scarfed down 3 or 4, then you can tell them there are veggies inside! (Or, just wait a couple years until they can handle the truth.)

By the way, you can freeze the bread/muffins for a quick breakfast or snack.

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You really should give these a try, especially this summer, while the fresh zucchini are plentiful!

And HUGE!

Enjoy!

E.

ZUCCHINI MUFFINS/BREAD

Adapted from Mom’s Zucchini Bread in AllRecipes.com submitted by v monte.

Ingredients:

1 1/2 C. all-purpose flour

1 1/2 C. whole wheat flour (or all 3 C. can be all-purpose flour)

1 t. salt (I used Morton’s LiteSalt)

1 t. baking soda

1 t. baking powder

3 t. ground cinnamon

3 eggs

1 C. vegetable oil (or coconut oil)

2 1/4 C. sugar (I think I used much less than that)

3 t. vanilla extract

2 C. zucchini, grated

1 C. walnuts, chopped

Directions:

1. Preheat oven to 325*

2. Spray with non-stick spray, or grease and flour muffin tins or two 8×4-inch pans.

3. Sift together flour(s), salt, baking soda, baking powder and cinnamon in a bowl.

4. Beat the eggs, oil, sugar, and vanilla until creamy.

5. Gently fold in the zucchini and walnuts.

6. Pour or scoop batter into prepared pans.

7. Bake loaf pans for 40 to 60 minutes, or until tester comes out clean. (Or, if making muffins, in regular oven, bake for about 20-30 minutes.) (Or, if making muffins in a convection oven, bake for about 15-20 minutes.)

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One comment

  1. Beverly Merriman

    Sounds awesome! I will have to try to make them :) thanks for sharing

    Beverly Merriman

    Sent from my iPhone

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