My husband likes most foods, but the things he doesn’t like he really doesn’t like. Zucchini is one of those foods, but it doesn’t stop me from cooking with it. Sure, I’ve breaded it, grilled it, sauteed it, but the best way to make him eat his vegetables is by baking them in muffins!
This recipe is from the Moosewood Restaurant Cooks at Home and like most of their recipes it’s fabulous. Simple and delicious. I suggest you pick up a copy of a Moosewood Cookbook or two, but to get you started here’s sample of their terrific muffin recipe.
Preheat oven to 350 degrees.
In a large bowl mix together 2 eggs, 1/2 cup vegetable oil (I’ve been using coconut oil which is all melty in my pantry in the summer heat–it’s perfect!), 3/4-1 cup brown sugar and 1/2 teaspoon pure vanilla extract. Note: I mix these with a whisk or fork and then switch to a wooden spoon for the rest of the recipe.
Stir in 2 cups grated zucchini, 1 teaspoon of cinnamon and some freshly ground nutmeg (Moosewood suggests you use 1/2 tsp. of cardamom, but I use nutmeg and I don’t measure it because you can never have enough nutmeg!).
Add 2 cups unbleached white flour (I also use whole wheat flour or 1 cup of each), 1 tsp. baking powder and 1/2 tsp. salt. Stir until combined being careful not to overmix the batter.
Fold in 1/2 cup chocolate chips (or more like 3/4 of a cup if you are a chocoholic like me!) and 3/4 cup of chopped walnuts.
Spoon the batter into oiled standard muffin tins and bake for 20 minutes until puffed and golden brown. A knife inserted into the center of a muffin should come out clean.
Muffins will keep in a sealed container for 3 or 4 days.
Try this recipe and let me know what you think!