I was recently gifted with a zucchini bigger than my upper arm. And by “gifted” what really happened is they thought it was too “old to be good to eat” after a few days off the vine and were going to get rid of it.
Um, no. I’ll take it. Baker’s gotta get her bake on once in awhile after all. Plus, I gave them a bunch of muffins as a thank you.
I knew it would be enough for a batch of zucchini bread/muffins but what I didn’t realize was that it would be enough for 2 full batches.
(Half is currently living in my freezer for next time because I didn’t have enough gf flour for 2 batches.)
I loosely based this batch on this recipe from my friend Betty. You might know her? Betty Crocker. She rarely steers me wrong to at least start from. You should know though that I changed some of her ingredients because I felt like it.
What you’ll need:
- 3 cups shredded zucchini (2 to 3 medium) (Or half of one bigger than my upper arm)
- 1 1/3 cups sugar
- 2/3 cup vegetable oil
- 1 TBSP vanilla
- 4 eggs
- 3 cups GF flour (If yours doesn’t have xantham gum in it, you’ll need that too. Currently I’m using King Arthur and it’s pretty good.)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 TBSP Pumpkin Pie Spice (if you want yours less “spicy” use 1 1/2 tsp to start.)
- 1/2 teaspoon baking powder (I don’t remember putting this in and may have accidentally omitted it. If I did, it was fine.)
What you’ll do:
- Preheat oven to 350°F with racks sort of low. Muffins do well so the tops are in the middle of the oven. (I don’t always do this and they’re usually fine.) Put cupcake liners in your pan. I used exactly 24. You can make this as bread loaves too, but I prefer muffins because they’re easier to hand out to friends that way.
- In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. (This looks gross, but go with it.) Stir in remaining ingredients. If we’re being honest here, I put it in my mixer with the paddle on low, scraped the sides once and mixed again
- Bake 10 minutes and rotate your pans. Bake another 8-10 min, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Don’t burn yourself trying to get at the goodness. Remove from pans and place top side up on cooling rack. Cool until they’re cool enough to handle. Store in an air tight container.
Questions? Comments? Let me know how it works out for you.
**No one paid me for mention in this post. They’re just the ones I happen to like. If they’d like to pay me, I’m open to it, but my ideas and opinions are always my own.**