Zucchini Muffins

October 3, 9:34 AMSeattle Sustainable Foods ExaminerPatricia Eddy

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It is gray and drizzly outside and that always makes me think of muffins. A good muffin is one of the ultimate comfort foods. They are small enough to take with you, satisfying enough for breakfast or dessert, and the way I make them, not big enough to blow your entire diet in the space of five minutes.

This recipe originally came from my Grandmother and my Mom made bread with this recipe when I was growing up. I've chosen to make zucchini muffins instead of zucchini bread, but that's only because I simply can't restrain myself when cutting a slice of zucchini bread. Baking directions will be included for both bread and muffins.

Zucchini Muffins

• 3 cups shredded zucchini
• 1 cup oil
• 4 eggs
• 2 cups sugar
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp cloves
• 1 tsp vanilla
• 1/5 tsp cinnamon
• 3/4 tsp nutmeg
• 3 cups flour

1. Shred your zucchini with a box grater. The zucchini will be very wet.
2. In the bowl of a stand mixer, or other large bowl, mix the zucchini, oil, eggs, sugar, and vanilla until combined.
3. In a separate bowl, mix the baking powder, baking soda, cloves, vanilla, cinnamon, nutmeg, and flour. Use a whisk to ensure minimal clumping.
4. Turn the mixer on low (or use a large wooden spoon) and combine the dry ingredients with the wet ingredients.
5. Check for clumps of flour or baking powder.
6. Grease and flour muffin tins, or use muffin cups.
7. Fill 3/4 full or just a little over (the muffins won't rise too much while baking).
8. Bake at 350 for about 25-30 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.

Patricia's Notes: These truly are muffins, and do not need any frosting. The zucchini makes them incredibly moist and they keep for about 4 days after baking. They freeze well, and can be thawed and then heated in the oven. While the cup of oil and the 2 cups of sugar aren't the healthiest ingredients around, you can substitute applesauce for half of the oil, decrease the sugar by 3/4 of a cup, and not compromise the quality, although the results will be just a tad bit drier, so adjust your baking time as necessary. If you want to make bread, grease and flour a bread pan and bake for 1 hour and 20 minutes. You absolutely cannot taste the zucchini in these muffins at all.