We've had a tough time with the garden this year. It's tricky taking an over grownpatch of clay soil and turning it into a harvest, so not many of our veggies took root very well. One of the few plants to do beautifully, though, is the zucchini.
We only have one plant, but we have more zucchini than we know what to do with. I tried to get a photo to show you just how crazy the zucchini plant is, but it was too crazy even to get a photo of its craziness. Which I love.
To make sure we eat plenty of our little harvest, I've been tweaking my zucchini bread recipe all summer, and I think I have something I'm fairly fond of (as are my coworkers, who graciously helped me judge my most recent batch).
4 c. shredded zucchini
1 c. raw turbinado sugar
1/3 c. melted butter (or vegetable oil)
2 tsp. vanilla extract
2 c. whole wheat flour
1 c. almond flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking powder
1. Preheat oven to 350°. Prepare 24 muffin cups by greasing them or with paper baking cups.
2. Beat eggs and mix with sugar. Add zucchini, butter, and vanilla extract.
3. In a separate bowl, mix remaining ingredients, then add to the egg mixture. Stir until well incorporated.
4. Pour batter evenly into muffin cups and bake for 20 to 25 minutes.