Made Zucchini Oat Muffins today- YUM! Thought I would share the recipe since they are so delicious and anyone with a garden needs more zucchini recipes! I used craisins instead and also added some flax!
I am a messy scooper! I want a pampered chef scoop to help me out! Having a pampered chef party on July 14th so I can get one! YAY!
The only drawback to the baking... the MESS!
Notice the missing "poison piece"!
Zucchini-Oat Bread
1 ½ c. sugar
2 ¼ tsp ground cinnamon
2 ½ c. all-purpose flour
1 c. rolled oats
1 tsp baking powder
¾ tsp salt
½ tsp baking soda
3 eggs
1 c. applesauce
¼ c. butter, melted
1 tsp vanilla
2 c. shredded zucchini, unpeeled
1 c. chopped walnuts or pecans
¾ c. raisins
2 ¼ tsp ground cinnamon
2 ½ c. all-purpose flour
1 c. rolled oats
1 tsp baking powder
¾ tsp salt
½ tsp baking soda
3 eggs
1 c. applesauce
¼ c. butter, melted
1 tsp vanilla
2 c. shredded zucchini, unpeeled
1 c. chopped walnuts or pecans
¾ c. raisins
1. Preheat oven to 350 F. Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside. Combine 1 Tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside. Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in the zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with remaining sugar-cinnamon mixture.
2. Bake for 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices
*** Muffins: Bake in cupcake liners for only about 20-25 minutes...store in airtight plastic bag to keep moist.
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