Last Summer I finally discovered the joy of zucchini. Our farmers market was selling HUGE zucchini for $1 each and once HAND grated I would have around 6-8 cups PER zucchini. It was awesome, except the hand grating part. So over the Winter I bought a food processor to help with the grating.
So the last couple of Farmers markets I have picked up a few zucchini, though it is early in the season so they are not very big. It took 5 small zucchini to get 9.5 cups worth of grated zucchini. But I really wanted to make muffins to take with us to our camp ground in 10 days, so I sucked it up and bought them.
I found a really good zucchini recipe on All Recipes last year and using some of the comments to help tweak the recipe to be perfect I have made amazing muffins and bread. They are moist and wonderful. When you grate your zucchini you will wonder how it will taste with such large/long pieces but as they bake they melt into the bread and you can hardly even see them.
Out of one batch of mix I was able to make 12 regular muffins, 12 mini muffins, and a small loaf of bread. The muffins have been put in the freezer so we can take them to camp, but the bread has been enjoyed throughout the day. I like it best with a good slab of butter on it.
It is important to note that once you grate your zucchini do not DRAIN it, or PAT it dry. You want all the extra moisture that comes with it. It makes your bread and muffins so perfect. I froze the leftover grated zucchini. Just take it out and thaw and mix into your next batch of muffins (remember NO DRAINING). I just freeze it in 2.5 cup amounts.
So I will put the recipe that I have tweaked below so you can make your own bread and muffins. I hope you enjoy.
Zucchini Muffins and Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2.5 cups grated zucchini
Heat your oven to 325 degrees F.
Mix all your ingredients together. I use my Kitchen Aid.
Spoon into muffin tin (I spray my tins so they are nice and greased)
Or pour into a greased bread pan
Bake the muffins for 15-25 minutes (mini muffins take less time). When a tooth pick comes out clean they are done.
Bake Bread 40-60 minutes (depending on how full you fill your pan). When a tooth pick comes out clean it is done.
Take them out and slather with butter and enjoy!!Thanks for reading, commenting, and sharing.