Once when I was young, my dad, my brother, and I participated in a canoe race at my dad’s annual work picnic. The paddling skills of two elementary schoolers were no match for having a second able-bodied adult in the boat, and when our team puttered in dead last, the race organizers handed us our consolation prize: a baseball bat-sized zucchini. I thought the zucchini was just fabulous. We had won a prize, after all, and a big one! With a productive garden at home, my parents were probably not so thrilled.
If you are buried in giant zucchini yourself from end-of-summer harvesting, here is a recipe for you!
Ginger in the Garden Muffins
Makes 16 muffins.
- 2 c grated zucchini
- 1 tsp salt
- 1/2 c (75g) minced crystallized ginger
- 1 c (150g) traditional whole wheat flour
- 1 c (150g) whole wheat pastry flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ c canola oil
- ¼ c + 3 Tbsp lightly packed brown sugar
- 3/4 c unsweetened applesauce
- 1 tsp vanilla
- zest of 2 lemons
Preheat the oven to 350 degrees F. Prepare muffin tins by spraying the wells lightly with oil or by inserting cupcake liners into the wells.
In a large bowl, combine crystallized ginger, flours, ground ginger, cinnamon, baking powder, and baking soda. Mix well.
In a small bowl, combine oil, brown sugar, applesauce, vanilla, and lemon zest. Discard the liquid that has drained out of the zucchini by this point (about ¼ c), and stir the drained, grated zucchini into the applesauce mixture. Continue to stir until the wet-ingredients are well-mixed.
Pour the zucchini mixture into the dry ingredients in the large bowl, and gently fold all ingredients together until just combined.
Scoop about ¼ c batter into each muffin cup and bake for 20-22 min until the tops of the muffins are springy and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes, then turn them out onto a wire rack to finish cooling.