Monday, September 9, 2013

Zucchini Bread & Muffins


Harvesting fresh vegetables from my garden has really been inspiring me to cook more and use what we have on hand before it goes to waste. My nice co-worker gave me a large zucchini (the same one who gave me the eggs!) so I thought I'd try making zucchini bread. I have never made it before but it was pretty easy! 



I used this base recipe from All Recipes and added the topping from my Mom's banana bread recipe. I'm sure it would be good without the topping but I really wanted it a little sweeter and this made it amazing!


This batter recipe makes enough for two loaf size pans but I wanted to break it up into smaller portions. I ended up making 24 muffins, 1 half-height loaf size and 1 small round loaf. I froze the latter two items, they will be great when we have guests visiting in the morning or when we need a quick treat. I also think this would be amazing warm and served with vanilla ice cream.

*I doubled the above topping recipe just because I wanted to make sure to have more than enough, I froze the leftovers with my Cobbler topping in the freezer.


Since I had never baked with zucchini before, I wasn't sure if I was supposed to cook it before shredding? I did not cook it, just washed it, cut it in half to scoop out the seeds, then used a cheese grater to shred it. Worked perfectly.

I brought in a bunch of the muffins to work and it was nice having them as individual servings. I really think the topping makes these muffins and the breads extra special. 

There is still some squash growing so I'll be cooking with that soon!

xoxo,


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