Zucchini Monster Muffins

 

Whether monster zucchinis lurk in your garden under big leaves or are piled high at the produce stand, when huge summer squashes start showing up they have to be dealt with one way or another. In general, muffins are a great way to hide all kinds of fruits and vegetables. They are highly portable and great for snacks, brown bag lunches or road trips. I typically freeze half and leave the rest on the counter. They disappear within a day or two.

This recipe originated from the Food Network website. With significant modifications it is still tasty and quite a bit healthier than it started off.

 

1. Mix in one bowl:

• 1-1/2 cup whole wheat flour
• 1-3/4 cup white flour
• 1 t salt
• 1 t nutmeg
• 1 t cinnamon
• 2 t baking soda
• 1-1/2 cups sugar (some people like a bit more than this)

 

2. Mix in another bowl:

• 1/4 cup raisin or other dried frut puree (dried fruit can be reconstituted in boiling water, then pureed, or you can use baby food)
• 1 ripe, mashed banana
• 2/3 cup canola oil (half the oil still yields good results)
• 1/3 cup applesauce
• 3 eggs, beaten
• 1/4 cup ground flaxseed
• 1/3 cup soymilk, milk or whey drained from yogurt
• 2-4 cups grated zucchini or summer squash, drained (1 monster zucchini or 2 medium ones)
• 1 t lemon juice

3. Pour liquids into dry ingredients.

4. Stir in 1 cup ground walnuts or pecans

 

If batter seems quite a bit wetter than usual muffin batter (e.g. it drips off your spoon rather than coming off in big glops), add some more flour and/or a cup of oats. The wet batter may be a result of not draining the squash enough.

 

Pre-heat oven to 350 degrees and spray muffin tins with non-stick spray or wipe with oil.
Bake both muffin trays together for 30 minutes, switching trays in the oven halfway through. Or bake a loaf for 1 hour or until a toothpick in the center comes out clean. Makes approx. 24 muffins.