Just Made Another Batch Of Zucchini Muffins
These are so simple to make and are loved by all that eat them. I always try to slip in extra vegetables were ever I can, people are so surprised when I tell them they have zucchini in them. This recipe was originally a Chocolate Zucchini cake but I like to change things to suit myself and the ingredients I have on hand and always nice for a change. I have been making these for many years, I always prefer muffins to large cakes no cutting and messy crumbs cooks so much quicker and easier to handle then slices of cake for smaller hands and they freeze well in a plastic bag or container, makes 24 large muffins. Here is my recipe:
500grams wholemeal S.R flour (I never use white flour)
1 large zucchini about 450 grams (I peel it first and use the peels in soups or other dishes)
2 free range eggs.
1&1/2 cups of sugar.
1/3 cup extra virgin olive oil.
I roughly slice up the peeled zucchini and put into the food processor with all the ingredients except the flour and blend well then add the flour and blend again until well mixed.Then preheat oven 160 degrees Celsius I use a fan forced oven, if not using fan forced preheat oven to 180 degrees. I lightly oil the muffin trays and fill up to about 3/4 full or a little more to use up all the mixture. Cook for 20 minutes, when they are cool you can ice them or eat them plain.Today I made orange icing by juicing a fresh orange and mixing it with icing sugar.These are great for lunch boxes for school or work.The last batch I made, I iced them with chocolate icing and sprinkled then with desiccated coconut, I called them lamington cakes.Kev said they did tast like lamingtons. Sometimes I ice them with chocolate icing and have also made passionfruit icing.