Midwest Gardening: Favorite Zucchini Breads and Muffins

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With the crazy rains we had and heat this year, itsy bitsy zucchini one day, were submarines the next. 

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Here's a few SUBMARINE Zucchinis that were lurking where you couldn't see them.

There is nothing wrong with large Zucchini and they make the best bread and muffins when shredded.

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I had this nice clean kitchen, so I just had to mess it up!

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We love fresh baked breads and muffins, mostly because I can control the sugar and fat in them and add more spices for flavor instead of fat and sugar.

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Our Christmas gift last year was a new chopper---and boy does it do a great job on Zucchini, I pushed in large pieces of cleaned and seeded Zucchini in the hopper.

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And this is what we ended up with. That's like a  quart and a half of shredded Zucchini.

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Here you can see the process. I had 3 big Zucchinis to shred. The bowl in the middle is the waste which will go into the compost pile.

I bag my Zucchini into 4 cup bags---Most of my recipe's call for 3 cups---but when it thaws there is so much water, that the 4 cups become 3 drained. When using fresh just follow the recipes, no need to drain.

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Garden waste for the compost pile. We compost everything but meats, oil waste and banana peels. I also avoid strawberries and other berries because you can't control berry plants once they get going.

Here are my now for my favorite Zucchini recipes:

These were super nummy!

I've made these with corn/canola oil instead of butter..and still delicious, I use 1/2 whole wheat flour, and I've used plain milk, or almond milk for those who are dairy free. Totally delicious.

I did a huge batch of these today...if I'm going to mess up the kitchen, I'm going to really mess it up.

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I've added unsweetened coconut instead of nuts, nummy. I also use unbleached and whole wheat pastry flour and add vanilla.

These are quite sweet, if I want to I use a simple powder sugar glaze instead of frosting. I use the darkest chips I can find...small ones get lost in these though.

My favorite recipe---tried and true.

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Zucchini Bread or Muffins. 

this recipe is from the 60's...still nummy and upca

2 cups of grated Zucchini (skins and all)

1 c. of oil (canola or corn works fine)

3 beaten eggs

1 tsp or more vanilla

3 cups of flour ( I use 1/2 unbleached 1/2 whole wheat)

1 tsp. baking soda

1 tsp. salt

1+ tsp. Cinnamon

1/2 T grated lemon or orange peel or 1 Tbsp lemon juice

when I use orange peel I add 1/2 tsp of nutmeg.

optionals

1 cup chopped nuts or unsweetened coconut

1 cup of raisins or other dried fruits

I've substituted 1/3 of the sugar with unsweetened apple sauce, which brings down the sugar in these and add 1 cup of slow cooking oats to it also.  I've used this recipe for muffins also! Don't be afraid to fool around with recipes...just remember you need baking soda with any kind of fresh fruit.

Breads Bake at 350 60-70 minutes, 

Muffins 25-30 minutes

Makes 2 bread pans or LOTS of muffins.

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Apologies to anyone I stole these recipe's from, sorry I just clip and file them and I usually change them anyway. 

Hugs and Happy Zucchini Baking!

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