My garden is overflowing with zucchini, I mean I literally have it coming out my ears :). I have not raised zucchini before, but I have heard this exact “it’s coming out my ears” statement so many times from veteran zucchini growers. I now know what they were talking about. I have yet to do my research, but do they spread? I mean I do not remember planting this many zucchini…. I am proud of my zucchini garden, it makes me look like an expert gardener 🙂 even if it is the only vegetable growing!
Needless to say we have been eating a lot of zucchini. Yesterday we made two batches of zucchini muffins and two batches of zucchini bread. I used one recipe and just added and/or subtracted cinnamon and chocolate chips. So if the muffins or bread had chocolate chips, I opted out of cinnamon (which is only my personal preference). If the muffins or bread did not have chocolate chips I added the cinnamon. These recipes were awesome in my high altitude location, which is an added bonus :). Make some today!
Zucchini Muffins and/or Bread Recipe with or without chocolate chips
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1/2 cup vegetable oil (could also use apple sauce)
1 cup sugar
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chocolate chips (optional)
OPTIONAL: Pecans, walnuts, dried cherries etc.. bananas (yes, yummy!)
Preheat oven to 350′ F. Grease muffin tins or line with paper liners. In a bowl sift together flour, salt, cinnamon (if using), baking powder, and baking soda. In a separate bowl, beat eggs, oil and sugar until light and fluffy. Add vanilla and zucchini. Mix for 30 seconds with a mixer at low speed. Ad dry mixture into wet mixture. Beat on low until combine. Fold in chocolate chips if using. Spoon batter into muffin tins. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack. Feed them to hungry kids, neighbors and spouses 🙂