I’ve got too much zucchini. I’m proud to say much of my abundance is from my own garden, which incidentally is a disaster since the bees make it impossible to weed. But it’s been producing a hearty amount of zucchini, pole beans, cherry tomatoes and kale so I’m sorry to say I’m leaving it — weeds or no weeds! (Sorry neighbors!)
I’m also not shy to let you know that I’ve had enough of zucchini. I’m tired of hearing my older son complain at the mere site of it. Even my little one is getting bored with it, noticing it on his plate every night. I’ve tried to sneak it into various foods, changing it up a bit, sautéing it in veggie chili and baking breakfast breads. I’ve even snuck it into my hearty meat sauce. But it’s time to say goodbye to zucchini, a sure sign that the season needs to change. Just like I’m excited to pack up the beach towels and bathing suits, I’m ready to retire summer squash from my cooking — at least for the time being!
But before I do, I’ll be baking a bunch of healthy zucchini loaves and mini muffins to keep in the freezer. They make an ideal breakfast to reheat in the microwave. Made with a good amount of wheat flour, zucchini, applesauce, canola oil and a touch of butter, they are good for you too. My older son ate 8 mini muffins before he realized they had zucchini in them and then the power of suggestion made him cringe.
I’m pretty sure in a few months my family will be whining about pumpkin and I’ll have a good old loaf of summer zucchini bread to serve instead. So, if you’re looking for something to do with your zucchini, bake a few loaves of bread with a friend. The cinnamon is sure to leave your house sweet smelling as it should during the crisp days of fall.
Makes 24 mini muffins and 4 mini loaves
½ cup canola oil
½ cup apple sauce
½ cup light brown sugar
1 ½ cups granulated sugar
1 tablespoon vanilla extract
2 cups white whole wheat flour
1 cup unbleached white flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
3 cups shredded zucchini
½ cup 1% milk
Course sugar for sprinkling
Pre-heat the oven to 350 degrees. Spray mini muffin or mini loaf pans with baking spray. In a medium sized bowl, beat oil, apple sauce and eggs. Add the two kinds of sugar and vanilla extract. Mix well. Add the flours, baking powder, baking soda, salt and cinnamon. Mix well. Add the shredded zucchini and milk and mix again.
Fill muffin or bread tins ¾ of the way with batter. Sprinkle with course sugar (optional). Bake the mini muffins for approximately 12-14 minutes and the mini loaves for 30-35 minutes until cooked through.