If you’re a gardener whose plot runneth over with excess zucchini, clip these recipes and count your blessings.
Zucchini is a versatile vegetable that shows up in many non-vegetable ways. These recipes for zucchini bread and zucchini muffins weren’t created to disguise the vegetable, but to capitalize on the moistness and tender texture provided by this ingredient.
In the Zucchini Nut Bread recipe, the zucchini and unsulphured molasses both contribute moistness. So this is a cake-like bread that gets better as it ages. It is delicious warm from the oven, but it stores well in the refrigerator for an extended period. The tiny green flecks of zucchini are almost concealed in this bread.
For menu-planners who are making a conscious effort to cut down on sugar, Zucchini Oatmeal Muffins should be appealing. There’s just enough unsulphured molasses added to the muffin batter to flavor the zucchini shreds.
ZUCCHINI NUT BREAD RECIPE
1 cup vegetable oil
1 cup granulated sugar
1/3 cup unsulphured molasses
2 teaspoons vanilla
2 cups all-purpose flour, unsifted
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon soda
2 teaspoon baking powder
2 teaspoons cinnamon
2 cups shredded zucchini
1 cup raisins
1 cup chopped nuts
Preheat oven to 350 F. Use the coarsest surface of a grater to shred the unpeeled zucchini. If zucchini is extremely watery, place it in a colander or sieve to drain while preparing the batter. In large bowl of electric mixer, beat eggs to blend. Add oil, sugar, molasses, and vanilla. Continue beating mixture until thick and foamy.
Combine dry ingredients and add to the egg mixture. Stir just until blended. Add zucchini, raisins, and nuts; mix gently to avoid further crushing the zucchini shreds.
Divide the batter between 2 greased and floured 5 by 9-inch loaf pans. Bake in a 350 F oven for 1 hour or until a toothpick comes out clean.
1-1/2 cups all-purpose flour, unsifted
1 cup rolled oats
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
3 tablespoons unsulphured molasses
1/2 cup shredded zucchini
1/4 cup chopped nuts (optional)
Preheat oven to 425 F. Use the coarsest surface of a grater to shred the washed, unpeeled zucchini. If zucchini is extremely watery, place it in a colander or sieve to drain while preparing the batter.
In a large bowl, stir together dry ingredients. Make a well in the center of the dry ingredients and add the milk, egg, oil, and molasses. Mix just until combined. Gently stir in the zucchini and nuts, if used.
Fill well-greased muffin tins 2/3 full. Bake 425 F for 15 minutes or until done. Serve hot with butter or margarine.