Peach Zucchini Muffins
Chunks of peaches combined with shredded zucchini in this peach jam-sweetened whole grain muffin.
Necessity is the mother of inventive recipes I am sure. Why else would anyone combine zucchini and peaches? Sure, food that is ripe at the same time generally pairs well together (tomatoes + basil, cucumbers + dill and two good examples) but it seems a little crazy to combine peaches and zucchini in a muffin. Call me crazy. I've been a canning fool (you can see on my FB page) and when I realized I had a jar of peach jam left in the pantry from a previous . . . ahem . . . year . . . I decided to use it in a muffin. [What happens to jam after a 23 months in a cool dark place? Well, not much. The top of the jam was a bit darker than the rest, but the jar remained sealed and it tasted delicious. I just wanted room for all the peach raspberry jam I canned this year. Out with the old. Into a muffin.]
This muffin uses whole grains--whole wheat flour and cornmeal. The first batch was made using white whole wheat flour and was a bit lighter in texture than the batch shown, but using your standard whole wheat flour works fine as well. I didn't put chunks of peaches in the first batch, which is why there was a second batch. I recommend chunks--they are fun. My jam was not chunky at all, so if you are using a chunky peach jam you make the call.
I'm throwing this muffin recipe up on the blog while there are still muffins from the 2nd batch sitting on the counter. Whoa! How cool is it to actually post a zucchini recipe during the crazy August zucchinipalooza when I can run out to the
garden yard and pick a prop for the photo?
I used some homegrown volunteer zucchini from the
garden yard. Because the larger ones had a tough rind by the time I tripped over them, I chose to peel the squash before shredding it. If you're using younger, tender zucchini like I get in the Community Supported Agriculture (CSA) farm share, please feel free to skip the peeling step. However, if you're trying to feed people who don't like green things you may wish to peel off the skin. Not that I'm an advocate of sneaking vegetables--my kids will ask if there are beets in a purple smoothie and I won't lie [there usually are, what else am I going to do with beets].
|Robert Barker is so bored in this photo. Like a teen or something.|
Note: there's a variable in this recipe--how much water content your shredded zucchini has in it. Since I usually freeze, thaw, drain, squeeze and wring my shredded zucchini mine is pretty darn dry. The process of freezing breaks down the plant cell walls and releases fluid so you get a whole lot out. If you have very dry zucchini you may need to add milk to the batter. If you've got fresh zucchini you may not need to add any milk at all.
For other recipes using peaches, please see my Peach Recipes Collection. For other recipes using Zucchini, please see my Zucchini Recipes Collection. These pages are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the garden [or yard] abundance, or the farmer's market. For other muffin recipes, please check out the drop down recipe index on the right sidebar. I don't post these things to bury them, you know.
|This is after adding an additional 2 Tablespoons milk.|
Peach Zucchini Muffins
⅔ cup peach jam
1 cup shredded zucchini (see Note above)
¼ cup oil
1 large egg
1 teaspoon vanilla
⅓ cup cornmeal (mine was yellow)
1½ cups whole wheat flour (it's better with white whole wheat)
½ teaspoon salt (I use kosher)
1½ teaspoons baking powder
1 peach, pitted and chopped into the size you want in your muffin
0 to 2 Tablespoons milk (see Note above)
Preheat oven to 400 degrees Fahrenheit. Spray a 12 well muffin pan with oil spray or line with paper liners. In a large bowl combine jam, zucchini, oil, egg and vanilla with a fork until well blended. Dump the dry ingredients on top, and use a
rubber silicone balderdash! Darn kids with their Family and Consumer Science terminology scraper to gently begin to combine. Fold in the peaches after a moment, and check and see if you need a bit more liquid. Add milk if necessary. Continue gently folding until mixture is just combined. Scoop** into prepared pan. Bake for 15 minutes at 400 degrees Fahrenheit, then cool in the pan for 5 minutes before removing to a rack to completely cool.
**My scoop holds 3 Tablespoons (1½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.