Several years ago when we belonged to a CSA (Community Supported Agriculture) I learned many creative ways to use zucchini. At the end of every growing season, we were blessed with dozens of them. Some zucchinis were shredded and frozen for future use. Others were used in traditional quick breads or hidden in casseroles.
The last couple of years we have not eaten much zucchini, but a friend recently gifted one to us. One of my favorite ways to use zucchini is in a muffin. I like this particular recipe because it has less sugar than most zucchini-friendly baking. Plus, the single batch is really quite big–almost two dozen muffins can be made.
- 1 1/2 c. all purpose flour
- 1/2 t. salt
- 1/4 t. ground cloves
- 1/4 t. allspice
- 1/4 t. cinnamon
- 1/2 t. baking soda
- 1/2 t. baking powder
- 2 eggs
- 1 c. sugar
- 1/2 c. oil
- 2 c. shredded zucchini
- 1/2 c. raisins
- Preheat oven to 350 degrees Fahrenheit. Grease or line 21 muffin cups.
- Mix all dry ingredients together in a large bowl.
- In a small bowl, combine eggs, sugar, oil, and zucchini.
- Slowly incorporate wet ingredients into the dry, being careful not to overmix. Fold in raisins.
- Divide batter into the muffin cups. Bake 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Our family ate these all gone in a couple of days. They were perfect as part of breakfast!