Breads and muffins

If you’ve ever grown zucchini squash in a summer garden, you know the challenge of finding ways to use it up before it spoils.  Once he tasted this zucchini bread, one of our Stahl Rd. neighbors supplied us with as much zucchini as we needed, and we kept him supplied with the bread. The recipe allows for a large 1 1/2 quart loaf, 5-6 mini loaves or 12-18 regular size muffins. We’ve even made mini muffins with left over batter.   We always seem to end up with a lot more zucchini than we need. We have grated and frozen the zucchini to use at a later date, but caution you that once thawed, this might make the zucchini too moist for the recipe. It’s a good idea to absorb some of the moisture with paper towels before adding the zucchini to the recipe.

• Preparation Time: 30 minutes
• Baking Time:
  • 24 muffins: 30 to 40 minutes
  • mini loaf pans: 40-45 minutes
  • 1 1/2 quart loaf pan: 50-60 minutes
• Yield: 24 mini muffins; 5-6 mini loaves; 1 large loaf

• Snacks to Banquets:
  • Zucchini bread is a wonderful addition to any breakfast/brunch. Make as many loaves as you need to serve the number of guests.
  • The mini loaves are the perfect size for sharing this treat or giving as gifts.

• Preparation and Serving Tips:
  • Remember if you use frozen zucchini to get most of the liquid out as possible once it thaws. A little bit of excess moisture is OK to keep the bread moist.
  • If you are putting lids on your loaves, fill the pans with a little less batter than noted since the bread will rise above the rim and the middle of the loaf causing the lids to not fit as tightly as they should.

• You Will Need:
  • A medium bowl and a large bowl.
  • A sturdy spoon. You may also use a hand mixer.
  • Loaf pans or muffin tins.
  • Grater or food processor.

• Ingredients:
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup oil
  • 3 eggs
  • 1/3 cup molasses
  • 1 1/2 Tablespoons vanilla extract
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 cups grated zucchini squash (about two 7″ squash)
  • 1 cup diced walnuts

• Directions:
  • Preheat the oven to 350°.
  • Spray loaf pans or muffin tins with cooking spray and lightly dust with flour. Paper liners are fine to use with muffins.
  • In the medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and cloves. Blend well.
  • In the large bowl, mix the oil, eggs, molasses, vanilla, brown sugar, and sugar with the mixer or by hand until smooth.
  • Slowly stir in the flour mixture into the oil/egg mixture until it is well blended.
  • Gently stir in the grated zucchini and walnuts.
  • Divide the batter evenly into the pans or muffin cups. Fill to 1/2″ from the top of the pans or muffin cups.
  • Bake according to the times listed above until a toothpick inserted in the bread/muffins come out clean. Oven temperatures can vary, so check every few minutes after the minimum time.