So, although I don’t have any zucchini growing in my yard this year, I was still the beneficiary of someone’s bountiful harvest. I have made two batches of zucchini fruit leather and have plans to make at least 2 more. The kids have been eating it like crazy and I only have one roll of it left in the canister I stored it in. The Musician was saying today that he won’t tell his friends what’s in it until they take a bite and even then they don’t believe him.
I also made a double batch of zucchini cupcakestoday and put them in the freezer, unfrosted. That made 4 dozen, which will give me 4 different nights of dessert. Despite being chock full of good-for-you squash, the kids really like them. I think giving them the fruit leather and caramel frosted cupcakes have taught them that squash is pretty good as a baking ingredient. I still haven’t convinced them that sauteed zucchini is delicious.
Today, I am sharing Zucchini Oatmeal Muffins. I don’t like zucchini bread, so I had to come up with something else to bake with zucchini. It is in muffin form for ease of serving and freezing. Actually, I really like to make them into those tiny loaves in the little paper liners. They are about 2″ X 4″. One is almost too big for just one person. They are great with butter(though what isn’t?). If you want to make them gluten free, there are options in the notes.
- 2½ cups flour
- 1½ cups sugar (I sometimes use ½ cup sugar, 1 cup applesauce)
- ½ cup oatmeal
- 1 Tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs, beaten
- ½ cup oil
- 1½ cup shredded zucchini
- ½ cup raisins (cherries or apricots work, too)
- ½ cup chopped pecans
- Mix dry ingredients (including sugar).
- Add eggs and oil and stir until just moistened.
- Fold in the fruit, zucchini and nuts.
- Spoon into paper lined muffin cups.
- Bake 425 degrees for 20 minutes or until done.
- Cool in pan 5 minutes before turning out on a wire rack.