While I’m trying to cut back on sweets and baked goods, occasionally I still indulge in something sweet. When I do, I figure it might as well be with something that has some beneficial ingredients as well. We have an unbelievable amount of zucchini (courgette) growing in the garden at the moment, so naturally zucchini bread sprang to mind. I baked them as muffins instead of bread though, because I find muffins so much easier to deal with than slicing bread. Next time I make these I’ll add lots more zucchini, I think the recipe can handle it.
1 cup vegetable oil
1-3/4 cups soft brown sugar
2 cups grated zucchini
2 teas vanilla
3 cups all-purpose flour
1 teas salt
1 teas baking powder
1 teas baking soda
1 T ground cinnamon
1/2 cup chopped walnuts or pecans
Beat the eggs until light and foamy. Add the vegetable oil, sugar, zucchini and vanilla. Mix lightly until everything is thoroughly blended.
Mix together flour, salt, baking soda, baking powder, and cinnamon. Add dry ingredients to the first mixture, stirring to blend. Make sure everything is thoroughly blended but don’t over mix. Stir in the walnuts/pecans. Pour the batter into oiled muffin tins, filling to about 3/4. Bake at 325F (175C) for 20 minutes or until done. Check to see if they are done by inserting a toothpick or wooden skewer into the center, if the toothpick comes out clean they are done.
Cool and serve or wrap and freeze.
Makes 20 small muffins.