We have a TON of zucchini from our CSA this summer – we are absolutely overloaded. I have used it in a ton of recipes, and quite honestly, we need a little break from it for a bit! There is no end in sight though in my share, so it was time to get creative!
I decided that using the zucchini for some freezer meals would be a good thing, so we could enjoy them when they were a little less plentiful in our house!
Since we are on overload, you get two recipes this week! I make them both at the same time, as they require pretty much the same ingredients. I like the differences of both recipes, so choose not to use the same recipe for the bread and the muffins. I am sure you could do this though, and just make your life easier
The bread recipe makes 2 loaves and the muffins make about 18 muffins…definitely a lot of baked goods! I used 3 medium zucchinis to yield the 5 cups of shredded zucchini. I always use my food processor to grate the zucchini to make this step super easy. Once that zucchini is shredded up, you are ready to go!
Zucchini Muffins (From My Madison Bistro)3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 large eggs
1 cup canola oil
2 teaspoons vanilla extract
1 ¾ cups granulated sugar (I have recently switched to raw sugar for baking…such a noticeable change with this recipe. Makes it extra delicious)
½ cup light brown sugar, packed
2 cups shredded zucchini
Grease 2 muffin pans (my preference) or line with paper baking cups. Preheat oven to 325*F.
Sift dry flour, salt, soda, powder, and cinnamon into medium bowl. Mix eggs, oil, vanilla, and sugars in a large bowl. Add dry ingredients and stir until just mixed. Fold in zucchini. Divide batter among pans.
Bake 25-32 minutes or until an inserted toothpick comes out clean. Cool for 20 minutes in the pans, then remove muffins to a wire rack to cool completely.
This next recipe was another bridal shower recipe (seriously, the BEST recipes came from that day!). It was given to me by my college friend, Katie. Freshman year of college we visited Katie’s family in Kentucky, and I was amazed by her mom’s cooking. As a true Southern woman, she held many of her recipes close, but I was lucky enough to have “Barbara’s Bread” shared with me via her daughter.
3 cups flour 2 cups sugar 1 tsp salt 1 tsp baking powder 1 tsp cinnamon 1 cup oil 2 tsp vanilla 3 eggs 3 cups shredded zucchini 1 cup raisins (optional)
Sift flour with dry ingredients.
Add oil, vanilla and eggs (lightly beaten).
Beat the mixture together, and add the zucchini (and raisins if desired). Stir together well.
Pour into loaf pans, bake at 350 degrees for about 45 minutes or until golden and knife comes out clean