Mine is currently growing wild with raspberries, cantaloupe, watermelon, corn, pumpkins, tomatoes, potatoes, zucchini, onions, sunflowers, cucumbers, carrots and peas. This is what happens when you have an extra plot of land and an enthusiastic husband that wishes he was a farmer. In a month or so, we will have enough veggies to feed an army. Since we have been picking zucchini for the past few weeks, I have had to get creative with how to use it. This recipe is delicious. You know it's good when you could eat just the batter...
Whole Wheat Zucchini Muffins1 large zucchini
1 cup packed light brown sugar
2 tblsp granulated sugar
2/3 cup vegetable oil
2 tsp vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp salt
1. Preheat oven to 350. Lightly coat a 9x5 inch loaf pan with cooking spray.
Grate zucchini on the large holes of a box grater to yield 3/4 cup.
2. In a large bowl, whisk together sugars, oil, vanilla and eggs.
3. In a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture. Stir to combine well. Stir in grated zucchini.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center of loaf comes out clean, 45-55 min. Cool in pan 10 minutes. Invert onto a wire rack. Cool completely before slicing.
Recipe courtesy Stephanie Nielson
2. In a large bowl, whisk together sugars, oil, vanilla and eggs.
3. In a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture. Stir to combine well. Stir in grated zucchini.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center of loaf comes out clean, 45-55 min. Cool in pan 10 minutes. Invert onto a wire rack. Cool completely before slicing.
Recipe courtesy Stephanie Nielson
No comments:
Post a Comment