You remember that old joke, don't you? This is not a joke. This mound of zucchini exists in my kitchen. And it doesn't include the zucchini I gave away. The large ones are from one day, one day! that I was out and didn't go into the garden. Now I'm afraid to go in. Those zucchini plants are getting out of hand!
I'm using zucchini in everything because it just keeps coming! Today I tried a recipe for muffins. I grated zucchini in the food processor. The recipe only uses one and a half cups but I grated about eight cups worth for other recipes. The muffins turned out so wonderfully moist. You could pop in some raisins if you feel like it. These would make such a nice addition to breakfast or brunch.
To simplify things, I grated the zucchini first, wiped out the food processor bowl, added the chopping blade and processed the walnuts and flour. I melted the butter in the microwave for 50 seconds – fast and easy. And zucchini haters will never know . . .
1/2 cup butter
1 cup walnuts
1 cup flour
3/4 cup dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups shredded zucchini
1 teaspoon vanilla
Preheat oven to 350 and place muffin papers in the muffin tin.
Melt the butter and set aside to cool. In a food processor, mix the walnuts, flour, sugar, baking powder, baking soda, cinnamon, and ginger. Process until fine.
Lightly whisk the eggs. Place the shredded zucchini in a good-sized bowl. Toss with the butter and the vanilla. Add the eggs and mix well. Add the flour mixture and turn gently until completely mixed. Do not overmix!
It will be very thick. Divide between the 12 muffin wells and bake for 18 minutes or until a cake tester comes out clean.
|Add eggs, butter, and vanilla.|
|All you need is a cup of coffee or tea.|