Do giant zucchini haunt your garden?

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!

100_7805

Ginger in the Garden Muffins

Makes 16 muffins.

Ingredients:

  • 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.

Spread the zucchini in a strainer placed over a bowl, and sprinkle with salt. Set aside and let the zucchini drain off some liquid while you prepare other ingredients, about 10 min.100_7784

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.

100_7801

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s