By Pamela Rose Williams
yield: 2 dozen muffins
When your zucchini comes to harvest I know you are always looking for ways to use it. One way to preserve it for use later is to shred it and freeze it in zipper bags. Then when you are wanting to use it, thaw it and wring out the water.
This recipe for muffins is a yummy one that I created. Thought I would write it down before I forgot about it. Enjoy!
Ingredients:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
3 teaspoon (or 1 tablespoon) ground cinnamon
3 cups sugar
1 cup vegetable oil
5 eggs, beaten
1/2 cup water
2 cups grated (shredded) zucchini (scrub ’em good and leave the skins on because they have vitamins)
2 cups of grated (shredded) carrots
1 cup of shredded coconut
1 teaspoon lemon juice
1 cup finely chopped walnuts or pecans
Directions:
Preheat oven to 350 degrees F. Prepare 2 – 1 dozen muffin pans. You can use cupcake papers or grease the muffin cups with shortening or coconut oil.
In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar — set aside.
In a separate bowl, combine oil, eggs, water, zucchini, carrots, coconut and lemon juice (I found that mixing this batter by hand is very easy so I did not use my stand mixer but I suppose you could if you use the dough paddle because I think the whisk will get the zucchini all stuck in it).
Mix wet ingredients into dry, add nuts and fold in.
Fill the prepared muffin pans and bake at 350 for about 30 minutes. Muffins are done when you stick a toothpick in and it comes out clean.
Let cool for 15 minutes in the pan before removing to a cooling rack.
We have found that these muffins taste especially good after being refrigerated. And you can probably frost them with a cream cheese icing for a special sweet treat.
Enjoy with some butter and a lovely cup of coffee or tea.
