Well, if it’s my house you forget about it for almost two weeks then panic because you don’t want to waste any of it and have to throw it in the garbage.
Sound familiar?
So, yesterday I did a little baking.
First I whipped up a double batch of Zucchini-Chocolate Chip Muffins adapted from the recipe found here:
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup coconut oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Then because we still have a ton of zucchini left. I Whipped up a loaf of double chocolate zucchini bread
adapted from this website.
Ingredients
2 cups grated zucchini
1 cup egg whites
1/2 cup applesauce, unsweetened
1/2 cup coconut oil
1 teaspoon vanilla extract
4 teaspoons chocolate liquid stevia or vanilla will work
1 ripe banana, mashed
2-1/2 cups white whole wheat flour
1/2 cup cocoa powder, unsweetened
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Directions
Preheat your oven to 350 degrees.
Place your grated zucchini in a food processor and process until mashed and smooth. (Oops! Chose not to do this step)
Pour the zucchini in a bowl and combine the rest of the wet ingredients with the zucchini. Add the mashed banana and stir well. In another bowl stir together all the dry ingredients. Combine the wet with the dry and then add the chocolate chips. Spray a loaf pan with nonstick cooking spray. Pour the batter into the loaf pan and bake for 1 hour and 15 minutes or until a toothpick in center comes out clean. Let cool for 10 minutes then using a butter knife loosen the edges of the bread. Carefully flip the bread out of the loaf pan and onto a serving plate.
Makes 10 nice slice servings.
After all that baking I had hopped we would have used almost all of it but we still have a rather large chunk of zucchini.
I’m not sure exactly what I’m going to do with all if it.
Perhaps a zucchini apple loaf or more muffins?
I’m stumped.
what would you do if you had this much zucchini left?
What’s your favorite zucchini recipe?
Do you use it in your baking?
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