Well, you may remember that we started a garden this year. For me, this is a big deal as I've always described myself as having a brown thumb. The zucchini are really doing well.
I was looking at one the other day and then noticed a really big one growing; it was almost hidden. It reminded me of the time my dad brought in a zucchini to my mom that he picked in our garden (my mom was a great gardener; not me). He was so proud until my mom looked at it and said "Sandy, that's a pumpkin!". Oh well; at least he tried.
The one thing with zucchini is that you don't want them too big. If you are using them in a salad or sauteing them, go for the smaller ones which usually have more flavor. For muffins or bread, a larger one is fine.
I had found a recipe online a few years ago and started playing with it, changing the butter to oil, white sugar to less refined and adding coconut and walnuts for flavor and added nutrition. Remember, unless your child is overweight, kids need fat, especially healthy fats (for example from plants and nuts as opposed to fat from dairy and meats).
If you still have zucchini in your garden and find it at the farmer's market, try this recipe for yourself or your family.
Here are some recommendations for equipment and products I like to use:
Cuisinart food processor
Stainless steel measuring cups
Stainless steel mixing bowls
Makes 12 or about 32 mini
2 1/8 cups whole wheat pastry flour (this is slightly lighter than wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
1/2 cup vegetable oil
1/4 cup molasses
3/4 cup sucanat (Sugar Cane Natural; look for it in stores or use an unrefined cane sugar)
1/4 cup organic white sugar
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts (optional)
2 cups finely shredded unpeeled zucchini-about 2-3 small or 1 medium
2-4 Tbl water
1. Grease and flour 12 muffin cups. Heat oven to 375°.
2. Combine the flour, soda, baking powder, salt and cinnamon in a medium to large bowl.
3. In another mixing bowl, beat the eggs first then add oil, molasses, sugars, vanilla extract and coconut.
4. Add the wet ingredients to the dry ingredients, stirring briefly until blended. Fold in the shredded zucchini and nuts. If the mixture is too stiff, add water until it has more of a batter consistency.
5. Fill muffin cups about 3/4 full. Bake for 20-22 minutes. Make sure you test with a toothpick at the lower end of the time. If there is still batter on the toothpick, cook in 1-2 minute intervals until done.