Zucchini Muffins (12 Muffins or 24 Mini Muffins)
Baby A and I made these today and they were delicious!!! I made a double batch and froze several so I have easy on-the-go breakfast options.
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1 Tsp Cinnamon
1/2 Tsp Baking Soda
2 Tsp Baking Powder
1/2 Tsp Salt
2 Eggs, whisked
1 Tsp Vanilla
1/3 Cup Vegetable or Canola Oil
2/3 Cup Agave Nectar
1 1/2 Cups Zucchini, shredded (about 2 small zucchini)
1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.
Thank you, Weelicious!
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Wednesday, August 18, 2010
Make Your Own: Zucchini Bread
One of our awesome readers shared this amazing sounding zucchini bread recipe!
2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce
1/2 cup canola oil
...3/4 cup fat-free egg product or 3 eggs
2 teaspoons vanilla
1/2 cup sugar
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Gold Medal® whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans
1. Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
There is not much sugar in this, and I have yet to try it with nuts. Got this from eatbetteramerica.com
It's also good with some flaxseed. They come out sooooo moist and I always make two batches (4 loaves) and freeze them.
Thank you, Chalee!!!!
2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce
1/2 cup canola oil
...3/4 cup fat-free egg product or 3 eggs
2 teaspoons vanilla
1/2 cup sugar
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Gold Medal® whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans
1. Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
There is not much sugar in this, and I have yet to try it with nuts. Got this from eatbetteramerica.com
It's also good with some flaxseed. They come out sooooo moist and I always make two batches (4 loaves) and freeze them.
Thank you, Chalee!!!!
Tuesday, August 10, 2010
Make Your Own: Souper Summer Squash Soup
I got this recipe from Whole Baby Food and just happened to have a humungo sqaush and some zucchini (both homegrown by family!) on the counter, so I was excited to try this. The recipe says you can puree or leave it, but the chunks looked gross so I pureed. My husband was a little nervous when he saw it on the counter, but did taste it and loved it! YUM!
Here is a Souper Summer Squash Soup – enjoy it with your tiny diner from 7 months+ Puree it if desired or serve with the squash pieces intact depending on how your little one enjoys textures.
Ingredients:
3 medium summer squash (yellow-crocked neck or patty pan) washed and diced into small-ish pieces
3 medium zucchini squash – washed and diced into small-ish pieces
1 medium tomato – roughly diced
1/2 cup finely chopped onions
1 clove of garlic
4 or 5 cups of veggie stock (homemade or low sodium commercial – love Pacific Natural brand!)
2 tablespoons olive oil
pepper, basil, oregano and chives
2 drips of lemon juice from a bottle of lemon juice or squeeze the juice from 1/2 of a lemon)
Directions:
In a frying pan with a olive oil, saute onions, tomato and garlic 5-10 minutes until veggies are all a wee bit soft and onion is translucent; remove to a bowl.
Add the stock to the crockpot and turn the crockpot on low
Add the squash to the frying pan and sautee in the remaining oil for about 5 minutes – you’re not cooking the squash, just softening up a wee bit and allowing the flavors from the oil (tomato, garlic & onions) to seep into the squash
Now add the squash and the remaining veggies to the crockpot along with the pepper and oregano (to your taste preference) – cook for about 1 hour until squash pieces have reached a texture you like. Add the lemon juice and basil during the last 5-10 minutes of cooking.
Stir frequently and once soup is done to your tastes, serve warm or, allow to cool a bit and then puree. If pureeing, you may want to then warm the soup back up prior to serving. This is great cold too! Serve the soup with crusty bread and chicken salad on a bed of lettuce for a quick light meal that even baby can partake of.
*Taste often as summer squash may turn a wee bit bitter if you are leaving the skins on the squash – you may peel if desired but there really should be no need if you are using fresh squash. You could also add 1/2 cup of rinsed brown rice or even lentils to this 1/2 way through the cooking.
Here is a Souper Summer Squash Soup – enjoy it with your tiny diner from 7 months+ Puree it if desired or serve with the squash pieces intact depending on how your little one enjoys textures.
Ingredients:
3 medium summer squash (yellow-crocked neck or patty pan) washed and diced into small-ish pieces
3 medium zucchini squash – washed and diced into small-ish pieces
1 medium tomato – roughly diced
1/2 cup finely chopped onions
1 clove of garlic
4 or 5 cups of veggie stock (homemade or low sodium commercial – love Pacific Natural brand!)
2 tablespoons olive oil
pepper, basil, oregano and chives
2 drips of lemon juice from a bottle of lemon juice or squeeze the juice from 1/2 of a lemon)
Directions:
In a frying pan with a olive oil, saute onions, tomato and garlic 5-10 minutes until veggies are all a wee bit soft and onion is translucent; remove to a bowl.
Add the stock to the crockpot and turn the crockpot on low
Add the squash to the frying pan and sautee in the remaining oil for about 5 minutes – you’re not cooking the squash, just softening up a wee bit and allowing the flavors from the oil (tomato, garlic & onions) to seep into the squash
Now add the squash and the remaining veggies to the crockpot along with the pepper and oregano (to your taste preference) – cook for about 1 hour until squash pieces have reached a texture you like. Add the lemon juice and basil during the last 5-10 minutes of cooking.
Stir frequently and once soup is done to your tastes, serve warm or, allow to cool a bit and then puree. If pureeing, you may want to then warm the soup back up prior to serving. This is great cold too! Serve the soup with crusty bread and chicken salad on a bed of lettuce for a quick light meal that even baby can partake of.
*Taste often as summer squash may turn a wee bit bitter if you are leaving the skins on the squash – you may peel if desired but there really should be no need if you are using fresh squash. You could also add 1/2 cup of rinsed brown rice or even lentils to this 1/2 way through the cooking.
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