What To Do With All That Zucchini

Another friend is helping me out here while we are still in full babysitting mode. Talley and I went to college together and then both worked as home economists for the same Agricultural Extension Service.

This time of year zucchini is plentiful. If you don't have a garden, it's often easy to find someone who is trying to give their extra zucchini away.

Thanks to Talley for sharing these recipes. She even included a gluten-free recipe!

 

ZUCCHINI MUFFINS — Gluten Free

         By Talley

3    Eggs

¼   Cup Oil

1    Cup applesauce

½  Cup Agave light  (sweetener)

1    Teaspoon Vanilla

2    Cups Grated Zucchini

3    Cups Gluten Free Flour (Whole grain Brown rice flour)

½   Cup Flax seed meal

1    Teaspoon Salt

2    Teaspoons Cinnamon

1    Teaspoon Baking Soda

¼   Teaspoon Baking Powder

       Blueberries  (Optional)

       Nuts (Optional)

2   Bananas mashed (optional) (adds moisture)

Preheat oven to 350 Degrees Fahrenheit

Beat eggs until light.  Add oil, applesauce, Agave light , vanilla, and zucchini

Mix dry ingredients together

Add dry ingredients to wet in small amounts mixing

Add water if needed till mixture will stir easily

Bake in greased muffin tins

at 350 deg. Fahrenheit  for 20 min.

Makes approx. 24 muffins

Muffins freeze well

And if you don't need gluten-free.....

ZUCCHINI BREAD

3    Eggs

1    Cup Oil

2    Cups Sugar

2    Cups Grated Zucchini

2    Teaspoons Cinnamon

1    Teaspoon Vanilla

3    Cups Flour

1    Teaspoon Salt

1    Teaspoon Baking Soda

¼   Teaspoon Baking Powder

Nuts (Optional)

Beat eggs until light.  Add oil, sugar, zucchini and vanilla.

Add dry ingredients

Bake in 2  9X15” pans, at 350 deg. Fahrenheit  for 1 hour