It is that time of year again when you need to keep your cars lock while at church. Someone could put a lot of Zucchini in your back seat!
My niece, Marci and her boyfriend whipped up a batch of these yummy muffins. They made them Gluten Free so I could eat more than my share.
Zucchini Bread or Muffins
3 Cups All-purpose flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
3 teaspoons ground Cinnamon
1 teaspoon Salt
1 1/2 Cup Sugar
1 Cup Brown Sugar, packed
3 large Eggs
3/4 Cup Vegetable Oil
2 teaspoon Vanilla, or Orange Extract
4 Cups Grated Zucchini
1 Cup toasted Pecans or Walnuts, Chopped
Preheat oven to 350 degrees. Grease and flour cake pans, either 2 Loaf pans, or 1 13×9 pan or 24 muffin pans.
Grate the unpeeled zucchini, if they are really large scrape out the seeds and discard. Put into a strainer while you make the flour mixture. This is to drain away the excess liquid.
In a bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
With an electric mixer add both sugars and eggs and process until frothy and thoroughly combined. With the machine running, add oil in a steady slow stream. Add the vanilla and process until mixture is light in color and well emulsified.
Add the flour mixture and stir on low speed to combine. Stir in the zucchini and nuts until combined. Pour into prepared pans and bake until toothpick inserted into center of cake comes out clean. Loaf pans 1 hour, 13×9 pan 40 to 50 minutes, muffins 20 minutes. Use a toothpick to test to see if they are done. To remove from pans, turn out onto cooking rack about 5 minutes after removing from oven.
*To make Gluten Free use your favorite Gluten Free Flour and add 3/4 teaspoon of xanthium gum. Muffins or 13 x 9 pans work the best. You can freeze the muffins to keep some for another day. That is if you have any left!