If you have a garden or frequent farmer’s markets, you know that when zucchini is in season there is no shortage of this tasty vegetable. Thankfully, we all like zucchini in our house but there are only so many ways to prepare it before you never want to see a zucchini again. I sometimes feel like Bubba from Forest Gump except I rattle off zucchini recipes instead of shrimp.
Of course, you can never go wrong with the classic zucchini recipe – Zucchini Bread or muffins. I have a few recipes that I use but I recently blended two together and the end result was fabulous! I like to keep some type of veggie muffin in the freezer at all times for snacks. I started doing this when my twins were just really getting into eating only solid food. I keep the sugar content low and pack in lots of extra nutrients. These can be easily made into mini muffins for little fingers although my kiddos have no problem polishing off a regular size and neither do I.
3 tbsp ground flax seeds
1/4 c warm water
1/2 c pure maple syrup or honey
1/4 c unrefined coconut oil or canola oil
1/4 c organic unsweetened applesauce
1/2 tsp pure vanilla extract
1 c grated zucchini
1 c white whole wheat flour
1/2 c whole wheat flour
1.5 tsp baking powder
1/4 tsp baking soda
1.5 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 c chocolate chips or raisins, optional
1. Grease/spray muffin pan or use liners.
2. Mix together flax seeds and warm water.
3. Add maple syrup/honey, coconut oil, applesauce and vanilla. Beat well.
4. Add zucchini. Stir till combined.
5. In a separate bowl, mix together flours, baking powder, baking soda, cinnamon, nutmeg and salt.
6. Add dry to wet and stir till just combined. If using chocolate chips or raisins, add now.
7. Bake @350 degrees for 12 minutes until toothpick inserted in center of muffin comes out clean. Cool.
Did it pass the picky toddler palate?
I think they liked it or were just really excited to see themselves and A’s kitties on the table.
Since this is a vegan recipe, it yields a more dense muffin. I’ve also made it as a bread (doubled the recipe and baked for 50-55 minutes) that turned out two really good loaves that we plowed through.
And just because I stumbled across this while searching for zucchini recipes, here’s some facts about zucchini that I found on the Food Channel.
1. One zucchini has just 25 calories.
2. The flower of the zucchini plant is also edible.
3. The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie.
4. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.
5. A soap bar called Fresh Zucchini Flower Big Bar Goat’s Milk Soap is made with real zucchini.
6. The Zucchini Brothers, a band from Saratoga Springs, N.Y., performs songs for young children.
7. A zucchini has more potassium than a banana.
8. The word zucchini comes from ‘zucca’ the Italian word for squash.
9. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
10. The three-day Annual Zucchini Fest in Obetz, Ohio, claims to be “everything zucchini.”
Good stuff to know, right? Might come in handy if you are ever on Jeapordy. 😉
I’m linking up with Jenn from Peas and Crayons for another WIAW.