This is for those of you who are growing zucchini’s or for those who love a good muffin or sweet bread. These are guaranteed to raise an eyebrow and put a smile on someone’s face.
It’s a great way to spice up zucchini for those non veggie lovers but it’s also a great way to use up those zucchinis from the garden because these muffins / sweet loaves aren’t only incredibly good but they freeze really well. Once it’s thoroughly cool just chuck it in one of those reusable freezer bags and freeze for when you’re ready.
The first fresh grown zucchini’s were given to me by my neighbour down the road who I’ve known for twenty years. I made some muffins out of them but none of them quite made it.
These mini loaves here were made from zucchini’s grown from our garden and the recipe is the best recipe you’ll ever try in this category. They aren’t overly sweet but sweet enough.
1 1/2 cups all purpose flour
1/3 cup sugar
1 tsp baking soda
I tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 egg lightly beaten
1/4 cup oil ( vegetable, avocado, or coconut)
1/4 cup unsweetened apple sauce
1/4 cup milk or coconut milk
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup shredded zucchini
1/2 - 1 cup semi sweet chocolate chips
1/2 cup walnuts
1/.Preheat oven to 350
2/. Either grease or use 12 muffin liners
3/.Mix dry ingredients together
4/. In separate bowl mix wet ingredients together.
5/. Fold in chocolate chips and walnuts
6/. Fill muffin tins 2/3rds full and bake from 20 to 25 minutes or until top springs back.
This can be made into 2 mini loaves or one bigger one.
Mini loaves - 35 minutes bake time
Large loaf - approximately to 50 minutes
Bon Appetite
