I realize this is the third zucchini recipe I've posted in a row. I'm not apologizing, because my goal is to share something new for you to do with the glut of zucchini with which you may be blessed. However, we're taking a break from zucchini after today's Monday Muffin recipe. Wednesday I've got a fast fresh tomato sauce, and Friday I'll have a use for any regrown celery leaves you may have--Buffalo Chicken, Spring Onions, and Celery on a Buttermilk Pesto Pizza crust.
In the dog days of summer, when the squash just keep coming in the garden and the farm share, I shred a lot of zucchini. Some of it gets mixed in with other veggies to help stretch meat for tacos or burgers. The rest of it gets frozen all by itself, in 1 cup portions, for more zucchini-centric recipes. Here's one way I'm feeding my family from the farm share all year 'round.
These muffins have a texture almost like a light chocolate cake. They are delicious as an after-school snack, warm with a bit of butter or buttery spread. You could easily go all whole wheat for the flour if you choose.
|Yes, the bag says Squashzilla.|
NOTE: This recipe is not gluten free as written, because I used all purpose and whole wheat flours. To adapt this recipe for a gluten free diet please substitute the gluten free flour blend of your choice, or make your own--here are some options:
Check labels to confirm that your other ingredients are also gluten free. Good sources for determining gluten free products can be found here:
Nutella-Zucchini Muffins1 large egg
3/4 cup (180 ml) buttermilk
1/3 cup (80 ml) vegetable oil
1/4 cup Nutella
1/4 cup sugar
1 cup shredded zucchini, drained
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 400 degrees Fahrenheit. Spray a standard muffin pan with cooking spray. In a large bowl, whisk together egg, buttermilk, oil, Nutella and sugar. Add zucchini. Stir until thoroughly combined. Add dry ingredients on top, stir until just moistened. Fill muffin cups 2/3 full (I use a scoop** or disher for this). Bake for 15 minutes at 400 degrees. Cool in pan a few minutes, then turn onto a rack. Serve warm with butter.
**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.
This post is shared on the Clever Chicks Blog Hop, Mostly Homemade Mondays, Tasty Tuesdays, What's Cookin' Wednesday, the Wednesday Fresh Foods Link Up, What's In The Box, and the From The Farm Blog Hop.