Zucchini from Mars part 2

After making 4 loaves of zucchini bread, I did not feel motivated to search for a new recipe. So what does one do with 2 1/2 lbs of zucchini that you really cant just give away? Not only that but I have not seen a new zucchini bud on my plant. This 5 pounder has really sucked out the energy.

I decided to shred it in the food processor and freeze it. Simply shred and place measured amounts- most recipes call for 2 cups packed zucchini, and place in a Ziploc bag and freeze. Don’t forget to label the date and amount inside the bag. What a great way to take advantage of the great prices and freshness of homegrown or farmers market produce.
I originally had 4 cups in my bag, but then found a recipe that was given rave reviews on allrecipes.com. The recipe called for 2 cups so I am just freezing the remaining 2.
When I had the time to make the zucchini bread it was nearly 9pm and I did not want to wait up for them to bake and cool. So I decided to try to make the batter ahead of time and refrigerate it overnight.
Well, what a treat to wake up in the morning and all I had to do was preheat the oven and put the batter into muffin tins. Decided to switch it up a little, plus it takes less time. About 20 minutes in the Convection oven.

Also was able to experiment with adding blueberries to some of the muffins and leaving them out for my picky eater!
I was pretty thrilled with my discovery and warm muffins for breakfast!!

Mom’s Zucchini Bread-from Allrecipes.com with some healthy adjustments

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts-optional

  • Optional Crumb topping
  • (1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.)  using a fork mix up the topping until pea size and spread onto muffins or bread


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DIRECTIONS

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


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1 Comment

  1. Maria, I’ve had waaaay too many zucchini and squash this year. I steam and puree mine, and freeze it in 1 oz cubes. It is a FANTASTIC substitute for oil/applesauce in baking recipes. I’ve used it in muffins and even chocolate chip cookies, and no one can tell the difference!!

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