The end of summer brings a bounty of garden produce that must be used, preserved or given away. Years ago, I read an article about a small New England farming town. Sadly I cannot find that article, I think it was in Country Living or some other magazine long before the internet was an item. This author wanted to warn folks that it was zucchini and tomato season and that you should not park on the local streets and leave your car windows down. This simple oversight on the part of the unsuspecting driver could result in a “gift” of zucchini and/or tomatoes. You unsuspectingly park your car, windows down because of the heat, run into the local store and come out to a ‘gift”. You have no way of knowing who gifted you but it could be any of your neighbors/friends…..even the ones that offered zucchini just the other day that you politely declined. So, now you have several giant zucchini and what can you do with them? Well, in our world, a gift of giant zucchini only means one thing……Roxanne’s zucchini bread/muffins.
About 20 years ago I met a farmer at a market selling huge zucchini along with other veggies from his garden. He said the zucchini seemed to grow overnight. Being the snarky person I sometimes morph into, I gave him some crap about the size of his zucchini and how was anyone supposed to use these grossly large veggies. Farmer Max looked at me straight faced and claimed his wife made the best zucchini bread in the world with these behemoths. I challenged him to put his zucchini where his mouth was and he gave me this recipe. He also sold me one of the biggest zucchini I’ve ever used and told me to come back the next week to let him know just how much we loved his wife’s zucchini bread. It’s the only recipe I’ve used since for zucchini bread.
It makes a wonderful muffin or zucchini bread and freezes well. The secret is to blend the ingredients by hand, NO mixer, and use fresh zucchini but be sure to take out the seeds before grating. I use a food processor to grate the zucchini but that is the only machine used for these muffins or bread. They mix together easily with very little effort and the results are deliciously amazing.
Roxanne’s Zucchini Bread
Makes 12 – 15 muffins, 2 large loaves or 4 small loaves
- 3 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 1 tsp nutmeg
- 1 ¼ tsp baking powder
- 3 eggs, slightly beaten
- 1 cup canola oil
- 2 tsp vanilla extract
- 1 ½ cups sugar
- ½ cup brown sugar
- 2 cups shredded unpeeled zucchini
- ½ cup apple sauce
- Coarse sugar for garnish (optional)
- Preheat oven to 350F. Line muffin tin with papers and set aside OR grease and flour loaf pans and set aside.
- In a bowl sift together the flour, baking soda, salt nutmeg, cinnamon, baking powder and set aside.
- In a large bowl whisk together the eggs, oil, vanilla, sugar, brown sugar and applesauce.
- Using a spatula or wooden spoon, stir the grated zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients and stir gently.
- Pour into prepared loaf pans or use an ice cream scoop to fill muffin tin.
- Sprinkle tops of muffins with coarse sugar if desired. It gives the muffin a nice crunch and a little shine.
- Bake at 350F for about 1 hour for large loaves or till toothpick tests clean in center of loaf.
- For Muffins, bake about 20-25 minutes or till toothpick tests clean in center of muffin.
- For small loaves, bake about 35 to 45 minutes or till toothpick tests clean in center of loaf.
NOTE: This recipe is delicious with nuts. I like it best with pecans. Stir in about 1 cup of chopped nuts at the same time as you add zucchini.