Recipe of the Day

This morning the Husband took Thing 1 and Thing 2 off to the Midway airport (yeah, the one that last year the airplane overshot the runway and ran over a car and killed a kid, that one) so they can fly unaccompanied to visit the grandparents. Yes, I worry for them, even though I’m not supposed to. So last night I was wandering around like a zombie unable to sleep, wondering what I had forgotten to pack for them. But earlier in the night, before reaching the point of the undead, I baked some zucchini muffins for a snack for them. This recipe came from a booklet called ‘Drafts from the Washington Spinners and Weavers Kitchens’ and is a Zucchini Bread recipe from Jude Stewart who was a member of the WSW Guild when I was in high school (and probably long before that). I put my changes in () below. Enjoy!


Zucchini Bread/Muffins

Mix in one bowl:

2 c. finely shredded zucchini (skin too!)

1 c. oil (I used applesauce and a spoonful of oil)

2 c. sugar (I think I only put in about 1 1/2 c. — although I used unsweetened applesauce, it still provides sweetening of it’s own)

3 t. vanilla

1 c. raisins (I left these out b/c the kids don’t like raisins)

3 eggs

In another bowl, mix:

3 c. sifted flour (I didn’t sift and I used a mixture of ground golden flax, wheat germ, whole wheat flour and white flour)
1 t. baking soda

1 t. salt

3 t. cinnamon

1 c. chopped nuts

Combine ingredients from both bowls. Mix well. Use PAM or lightly grease loaf pans (muffin tins). Bake at 350 F for 55 min to 1 hr (20-25 min for muffins).

Note: You can grate your extra zucchini during the summer and freeze in 2 c. pkg for winter baking . . . works just as well as fresh.

Makes 2 loaves (18 muffins).


2 Responses

  1. Turns out the kiddos didn’t like these at all — the Husband ate all four that I sent with them. They only like muffins with chocolate or that taste like cake. sigh. Well *I* still think they taste great (even like a spice cake or carrot cake) and Egana would probably like them too, but she’s not dropping in here anymore. 😦

    On the good side of things, the kids made their flight to Seattle quite well and the trip by car back to Spokane — the grandparents called us a little after midnight our time to say Kid #1 was about to go to sleep and Kid #2 had fallen asleep in the car and transitioned to the bed without waking. I’m sure they are having a blast today.

  2. I made this again — only this time in a 9×13 pan as a cake and I frosted with a lemon cream cheese frosting. Of course I thought it was yummy. The ‘left behind’ twinkies just suck the icing off the top and leave the cake on their plates, naturally.

    I have a bunch of bananas that are turning dark shades of brown, even black, so tomorrow I’ll chould probably be baking the banana muffin recipe again. I ran out of chocolate chips today when I baked brownies . . . and I had already drained my sugar cannister to the last grains but fortunately I had a 1 cup sample of Splenda that came in the mail 6 mos ago and could use that in the brownies . . . the verdict is that it turned out well — I doubt anyone noticed that it had a sugar substitute. How can I possibly need to go to the store again so soon — wasn’t I just there??

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