Here are 2 of my favorite zucchini recipes. I have tested and tweaked them until I am totally satisfied with both. They can't be beaten for using up an abundance of zucchini. For those of you looking for great zucchini recipes, give these a try.
Zucchini Applesauce Bread
Ingredients:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 eggs
1/2 cup oil
1 cup applesauce
1 1/2 cups white sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped nuts or raisins (optional)
Preparation:
Grease and flour two loaf pans. Preheat oven to 375 degrees F.
Sift flour, salt, baking powder, soda, cinnamon and ginger together in a bowl. Set aside.
Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and nuts or raisins until well combined. Pour batter into prepared pans.
Bake at 375 for 45 to 60 minutes, or until toothpick comes out clean when inserted in center of loaf. Cool in pan on wire rack for 20 minutes. Remove bread from pan, and completely cool.
Zucchini Carrot Muffins
Ingredients:
2 cups all-purpose flour
1/3 cup brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup milk
1/3 cup lemon or orange juice
1/3 cup vegetable or canola oil
2 eggs
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
Preparation:
Grease 2 muffin tins. Preheat oven to 375 degrees F.
In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt. In a small bowl, beat together milk, juice, oil, eggs, and vanilla.
Stir wet mixture into flour mixture until flour is just moistened. Batter will be lumpy. Stir the zucchini and carrots into the batter. Do not over stir or muffins will split when baked. Fill each muffin cup no more than 2/3 full. Sprinkle tops lightly with sugar before baking, if desired.
Bake at 375 degrees for 25 to 30 minutes, or until center of muffins spring back when lightly touched. Place on wire rack to cook.
Tip: The secret for perfect muffins is to not over mix.
