Zucchini Bread & Muffins

6 grocery store zucchini made 2 batches. With homegrown zucchini, it only takes 2-3. I despise buying produce from the store, but some things you just can’t avoid if you want something in the off season. It’s kind of like watching a sports game rerun…. You already know the outcome, but you do it anyway just to satisfy the urge.

Zucchini Bread & Muffins

Zucchini Bread

Prep Time10 mins

Cook Time 20 mins to 1 hr 5 mins

Servings: 12

2 c flour

¾ tsp baking powder

¾ tsp baking soda

1 tsp kosher salt

1 c light brown sugar

½ c sugar

1/2 c toasted chopped pecans (optional)

¾ c canola oil

1 tsp vanilla extract

1/2 tsp cinnamon

2 lg eggs, room temperature

2 1/2 c grated zucchini, shredded and drained for hours in colander on top of a bowl, covered with a towel or paper towels. Do NOT skip this step…. I ended up with 2 cups of juice from 6 zucchini. Save this to flavor rice, soup or dog food. Can also use to make vegetable stock.

• PH oven to 350˚. Lard and sugar loaf and/or mini muffin pan; set aside.

• Add all ingredients, except zucchini, to a bowl; mix well. Batter should be thick.

• Add the shredded zucchini to mixture; stir until combined. Adding the zucchini will thin the batter

• Pour into prepared pan.

• Bake about 65-75 mins for loaf pan or 20 minutes for mini muffins, until fork tests clean, but may have some crumbs. Bread should be dark brown. Can cover loaf with silicone mat tent for last 10-15 minutes, if bread is getting too dark.

• Let the bread cool about 10-15 mins in pan. Slice and serve.

I doubled the recipe and got 2 loaves and 24 mini muffins. Pictures of muffins does not reflect what my heathens pilfered before I could get them… because you know… feral kids.

Can’t wait until we’re back to this time of year…