oatmeal zucchini loaf


Zucchini gets tiresome if you grow it. Thankfully, I don’t. However in addition to the zook from my local bag this week, I have a giant one on my counter that also needs using. That one I have yet to deal with, but in the meantime, I’ve used my zucchini, which grated to about 2-1/2 cups, to make muffins.

zucchini

I like having muffins in the freezer. Mini ones are good for the mini member of the family and regular sized ones are good for the regular sized members. Quick breakfasts, good for work lunches.

The recipe I used is from Good Food For All: Seasonal Recipes From a Community Garden. It’s by the folks at The Stop, a cool spot in Toronto that you can read more about at thestop.org. I’ll print the recipe as it’s published, but I took a lot of liberties (which I’ve noted). This recipe’s for a loaf, but I just used a muffin tin instead and baked them for about 15 minutes. Happily, this made a dozen standard muffins plus a dozen minis.

Oatmeal Zucchini Loaf

Ingredients
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick rolled oats (I used whole oat flakes)
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 eggs
1-1/3 cups brown sugar (I used 1/2 cup maple syrup instead and they taste plenty sweet)
1 cup unsweetened applesauce (I used pearsauce)
1/4 cup butter, melted
1 tsp vanilla extract
2 cups shredded, unpeeled zucchini
1 cup chopped pecans (I had no nuts in the house so I used sunflower seeds)
3/4 cup dried cranberries (I used raisins)
turbinado sugar for sprinkling (makes for a crunchy sweet top — I didn’t bother)

Method

1. Preheat oven to 350F. Lightly coat a 9x5x3-inch loaf pan with baking spray (or oil or butter) and set aside. In a medium-sized bowl, combine the flours, oats, baking powder, salt and baking soda; set aside.

2. In a large mixing bowl, whisk eggs for 2 minutes or until foamy. Add brown sugar, applesauce, butter and vanilla. Gradually add the flour mixture, stirring just until combined. Fold in zucchini, nuts and dried fruit. Pour into prepared pan and sprinkle with turbinado sugar.

3. Bake for 1 hour and 20 minutes or until a wooden toothpick inserted near the centre comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on rack.

muffins

– Dinah Murdoch lives, eats and writes in Kitchener.