Last weekend, Lisa sent home a big zucchini from Ed’s garden. Not his biggest, but it was pretty big!
I used about 1/3 of the zucchini today in this new recipe: Blueberry Zucchini Bread.
I did make a couple of adjustments (documented below), including making them into muffins instead of mini loaves, and adjusting in brown sugar. They are fantastic. Also in reading some of the other reviews, next time I may substitute half of the oil with applesauce to cut down on some of the fat.
Blueberry Zucchini Muffins
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
1 3/4 cups white sugar
1/2 cup brown sugar
2 cups shredded zucchini
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans or line with papers.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared muffin pans.
3. Bake 30-40 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean. Turn out onto wire racks to cool completely.
Makes about 30 muffins.
*7/13/09 – Made these last night and substituted 1 3/4 cup whole wheat flour + 1 cup white flour for the 3 c. flour. Still delicious!!