| More Muffins Please |
It's healthy. It contains whole wheat flour, cinnamon, zucchini and applesauce. Next time I'll do my best to remember to add wheat germ too.
| Super-huge zucchini from our garden |
Sidebar: To store zucchini for winter cooking and baking shred it all up (think Cuisinart or other shredding tool) and measure it into the amounts you'll use. Put it into freezer bag, spread out flat for easier thawing & storage, and freeze. I store it 4 cups to a bag and my bumper crop produced 7 or 8 bags for my freezer.
I also make a point of buying unsweetened local applesauce. We're in New England, so applesauce is one thing you can count on being able to find a local version of year-round. Read the label though, because I've seen high fructose corn syrup as an added ingredient on some jars!
People with dietary issues may also like this recipe because there is no dairy and I've eliminated the eggs as well. Therefore it's dairy & egg free, so it's a great recipe for vegans.
You need a large mixing bowl to make this, it will overflow an average bowl. When I make this recipe I often double the batch by putting two large mixing bowls side by side and making two batches at once. Today two batches made 1 loaf of bread, 30 regular muffins and about 60 mini-muffins. I would expect it to make 4 loaves of bread if you only do loaves.
3 cups all-purpose flour (I usually do about 1 cup all-purpose flour and 2 cups whole wheat flour.)
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup sugar
1 cup brown sugar
4 cups finely shredded unpeeled zucchini
2 egg (substitute 1/2 c. applesauce for eggs)
1/2 cup cooking oil (I use canola oil.)
1/2 teaspoon finely shredded lemon peel (I use lemon juice)
1 cup chocolate chips
In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl, beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chocolate chips. Pour into 2 greased 8x4x2-inch loaf pans. Bake in a 350°oven for 55 to 60 minutes or until a tothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Makes 2 loaves. Muffins need about 18 minutes and mini-muffins about 10.
(Cooling overnight helps the bread to not collapse when you cut it.)
Happy Eating!
Alicia













