Have an overabundance of zucchini? It’s one of those garden plants that are so easy to grow, but once they start producing you can’t make them quit and you have a TON of zucchini! I love zucchini because you really can put it into almost anything. Like you can see in the pictures below I shred it, wrap it in a towel to get rid of some of the moisture, then I put in in food saver bags to freeze and have available all year. It’s really good in spaghetti too!
However one of my favorite ways to eat zucchini is in bread or muffins. I adapted this recipe to our taste last summer and I always have to double the batch because they are gone in an instant!
Kelly @ Onceamonthmom.com
- 3 cups All purpose, unenriched, unbleached flour
- 1/2 cups Ground flax seed
- 2 teaspoons Baking Powder
- 1 teaspoons Baking Soda
- 1 teaspoons Salt
- 1/2 teaspoons Ground cloves
- 1/2 teaspoons Ground nutmeg
- 1/2 teaspoons Ground cinnamon
- 3 medium Eggs (or egg substitute)
- 1 cups Applesauce
- 1 Tablespoon Vanilla extract
- 2 cups Sugar or sucanat
- 2 cups Zucchini, shredded
Preheat oven to 350. Combine flour, flax, baking powder, baking soda, salt, cloves, nutmeg, cinnamon in a bowl and sift together. Beat together eggs, applesauce, vanilla and sugar. Combine wet and dry ingredients, stir in zucchini. Place into muffin tins and bake for 30 minutes or until toothpick inserted comes out clean and the tops are brown.
Let cool on a rack and divide among freezer bags until ready to serve. TO SERVE: Reheat in microwave for 30 seconds.
Servings: Yields about 24 muffins
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