Good to Go: Harvest Zucchini Muffins

I was the happy recipient of a ginormous zucchini from friends who live on a farm – the long, sunny summer produced some of the biggest zucchinis ever – big enough that my 7 year old struggled to carry them. And while I love zucchini, once you cut into a monstrous one there’s no going back – it must be used, and won’t keep as well as it does intact. Fortunately you can freeze grated zucchini to toss into muffins, loaves, pancakes and the like – at this rate we’ll be set for zucchini muffins all winter long. Check out the size of this thing!


If it were to lie flat, it might measure close to 2 feet. Whether you find yourself with a surplus of huge zucchini or are taking advantage of the good deals you’ll see at markets at this time of year, zucchini adds moisture to muffins, cakes and quick breads, and even pancakes and waffles, while providing a nutritional boost.

Grate it on the coarse side of your box grater, without peeling it – most of the nutrients are in the skin, which is thin enough (unlike winter squash) to bake right along with the rest of it.

Muffin batter can be baked as a loaf, and vice versa… to make a loaf, bake the batter in a greased loaf pan for 50 minutes, or until golden and springy to the touch.

Zucchini Walnut Muffins

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon (optional)
1/4 tsp. salt
3/4 cup milk
1/2 cup applesauce
1/4 cup mild vegetable oil
2 large eggs
1 cup grated unpeeled zucchini (about 1/2 medium)
1/2 cup raisins, chopped walnuts or pecans

Preheat oven to 350°F.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.

In a small bowl, whisk together the milk, applesauce, oil and eggs and add to the flour mixture along with the grated zucchini and raisins or walnuts. Stir by hand just until combined. Don’t worry about getting all the lumps out.

Divide between paper-lined muffin tins and bake for 25-30 minutes, until golden and springy to the touch. Cool in the pan on a wire rack. Makes about 1 dozen muffins.

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