Sunday, September 19, 2010
I have to confess, I don't really care much for zucchinis. So when my weekly vegetable delivery service dropped off 4 zucchinis, I knew I had to get creative or to the compost bin they would go. These resulting muffins were moist, tender and kept very well for several days. The boys really liked them and were surprised that those lovely green bits were actually bits of zucchini!
1 3/4 cups flour (I used half all-purpose and half whole wheat)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup vegetable oil
1/2 tsp. vanilla extract
1 cup grated zucchini (don't drain!)
1. Whisk the first 5 ingredients together.
2. In another bowl, mix the eggs, sugar, vanilla and oil.
3. Add the zucchini.
4. Stir in the dry ingredients. Mix just until incorporated. You don't want to develop the gluten in the flour otherwise, your muffin will become tough.
5. Fill muffin cups.
6. Bake at 375 for 25-30 minutes.
This recipe made 12 regular-sized muffins.