Zucchini Muffins
Photo Credit:
Zucchini Muffins
Author: Maggie Pleskac, Milkweed Kitchen
Wondering what to do with all that garden zucchini?
This recipe is kid-approved!
With a USDA grant, Buy Fresh Buy Local brought samples of this recipe to schools in Lincoln to get the input of students and more than 85% said they liked it or loved it. After students tried the recipe, they picked up locally grown produce to make it at home!
How to Freeze & Grate Zucchini
One way to preserve the harvest and add more green foods after the growing season is over is to grate and freeze zucchini for winter baking!
- Rinse zucchini and chop off both ends.
- Using a box grater or food processor, shred the zucchini.
- Using a cheese cloth or your hands, squeeze out as much water as possible. Place zucchini in a freezer safe container in 1 to 3 cup increments. When it’s time to bake, take out the container and thaw.
Ingredients:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp of cinnamon
- 1 tsp of cardamom
- 1 tsp of ginger
- ½ tsp of clove
- ½ tsp of salt
- ½ tsp of black pepper
- 2 eggs or 1 tsp potato starch
- 1.5 cups sugar
- 1 tsp vanilla
- 1 cup melted butter or coconut oil
- 3 cups zucchini, grated with box grater or food processor
Directions:
- Preheat the oven to 350 degrees.
- Stir together the flour, baking powder, and spices in a medium bowl and set aside.
- In a large bowl, use a mixer to blend eggs, sugar, vanilla, and butter. When the batter is smooth, stir in the grated zucchini.
- Fold the dry ingredients into the wet ingredients without overmixing.
- Use muffin liners or nonstick spray on muffin tins. Fill muffin tins with batter and bake for 25 to 30 minutes.
Learn more about Milkweed Kitchen