Zucchini, zucchini, zucchini - How many things can you make with zucchini?
Earlier this summer, our zucchini and yellow squash were suffering from powdery mold. It is a whitish mold that begins to cover the leaves and then the leaves turn yellow and die. I knew there was probably a remedy, but I never looked it up. One Saturday, I cut back all the molded and dying leaves hoping to give the plants a second chance. I got rid of all the plants that completely died and allowed the ones with new green growth to stay. After about a week, they began coming back strong and we had another round of zucchini.
Last week, we picked 4 large zucchini from the garden and decided to shred them and make more zucchini bread. Kate made some zucchini muffins (with white sugar) that finished with a cream cheese frosting and sliced almonds. I was going to repeat the recipe as I volunteered to make some zucchini bread for a work meeting. I went looking for the recipe and came across this one from Martha Stewart called Sweet Zucchini Cupcakes. I loved that they used brown sugar in the recipe, but not just brown sugar, dark brown sugar...even better. This recipe was very easy and within 10 minutes I had the muffins mixed, poured and in the oven. The house smelled delicious and the zucchini muffins came out golden brown.
I let them cool and then put together a cream cheese frosting with a touch of vanilla. Ready to go, I took them to our office breakfast meeting. They tasted delicious. The muffins were moist and flavorful and the frosting was just right - not too sweet with the butter and cream cheese flavors coming through. It's great when everyone tries your creations and then brings a taste home for their significant other. I wanted to get this post out before morning for two reasons 1. They are my best critics and I would like to have the forum ready for comments 2. If they really like them, they will have the recipe available.
We are enjoying the last few days of August and the last few bits of produce from our garden. I have a few more zucchini and tomato recipes which will probably finish the last of our garden. It's been a great harvest once again.
Ingredients:
1-1/2 cups of flour
1 cup of packed dark brown sugar
2 teaspoons of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 cup coarsely chopped pecans
1 zucchini - coarsely grated (approximately 1-1/2 cups)
1/3 cup of vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon of vanilla
(see frosting below)
Preparation:
1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
2. In a medium bowl, mix together flour, dark brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes.
5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
Frosting:
1/4 cup of butter, softened
1/4 cup of cream cheese, softened
1-1/2 cups of confectioner's sugar
1 teaspoon of vanilla
12 whole pecans
1. In a small bowl, using a hand mixer, cream together the butter and cream cheese. Add 1 cup of confectioner's sugar, beat until blended. Add the vanilla and the remaining sugar. Blend until smooth.
2. Frost the muffins and garnish with a pecan on the top. Grab a muffin and enjoy!
