Two weeks into CSA season and I am already behind–at least on zucchini. After 17 years of membership, you think I’d have figured this out! I mean, I could see this in August, but June?
Fortunately, I have an easy solution—chocolate chip zucchini muffins (a recipe that also works great as bread). With three zucchinis in my fridge I doubled the recipe. We’ll eat half now and half will go into the freezer for blistering days when it’s too hot to bake.
I got the original recipe many years ago from a coworker in my first job out of college. She had a farming background and was great at solutions like this (thanks, Carol!). I have, of course, healthied it up as usual.
Zucchini Muffins (or Bread)
- 3 cups grated zucchini (about one or a bit more medium zucchini)
- 1/2 cup melted butter, oil or coconut oil (I use coconut oil)
- 1/3 cup milk (if using previously frozen zucchini, reduce or omit this)
- 3 eggs, beaten
- 1 teaspoon vanilla
- 1 cup oat bran or unbleached flour
- 2 c whole wheat flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ginger
- (Optional) 3/4 cup chopped nuts & 3/4 cup dried fruit OR 1 cup chocolate chips
- Mix first five (liquid) ingredients.
- Combine dry ingredients.
- Stir wet and dry ingredients together, then add chocolate chips or nuts/dried fruit, if using.
- Bake at 350 F. Muffins take about 25 minutes, bread 1 hour or a bit longer. Test for doneness with a toothpick.
Makes 2 (smaller) loaves or 24 muffins.
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