Shred 3 cups of zucchini using the small holes on the box grater.
Freeze one cup in a zip-top bag…
Use 2 cups for zucchini muffins…(recipe at the end of this post)
And put the rest in the fridge to be dealt with another day!
Pumpkin Zucchini Muffins (made extra “healthful” by me, adapted from the Zucchini Bread recipe in the Silver Palate cookbook)
Makes 24 standard muffins or 48 mini muffins (I like to do one pan of each to yield 12 muffins and 24 minis)
- 3 eggs
- 1/4 cup oil (vegetable or canola)
- 1/2 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups washed, grated (unpeeled) raw zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup quick oats
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 cup chocolate chips (optional) – dark chocolate chips roughly chopped with a knife are my favorite for muffins
- Preheat the oven to 350 degrees. Use cooking spray to grease muffin tins.
- Beat the eggs, oil, pumpkin, sugar, brown sugar, and vanilla (I like a hand mixer best for this task). Fold the grated zucchini into this wet mixture.
- Sift the dry ingredients together in a bowl (I never sift, usually I will whisk them). Stir dry and wet ingredients together until just blended. Fold in the chocolate chips, if desired.
- Fill muffin cups 2/3 full. Bake 18-20 minutes for standard muffins, 10-15 minutes for minis. Test with a toothpick to double check doneness.
- Let cool for a few minutes, then remove from the pan to let them cool on a rack.