Wednesday, September 2, 2015

Got Zucchini? Try This!

Anyone else still have that late summer zucchini thriving in their garden? Or perhaps have some stashed in the freezer? That stuff is so prolific, but is one of those things that you just don't quite know what to do with it. Right?

I have been cooking mine occasionally with eggs in the morning (despite my kids thinking that's just pure disgusting), slicing it and dipping it in ranch dressing just like cucumbers and also tried Jamie's cake, which was delicious.

The other week I decided I needed to find another breakfast or snacking option for it that the kids would consider edible. Enter Pinterest, as always. I found it! THE RECIPE of yumminess. It's an award winning recipe and after making it in bread form (you can also do muffins if you wish), I understand why. Everyone here loved it, scarfed it down and most hardly noticed there was zucchini inside.


Zucchini Bread or Muffins

1 Large Egg, beaten
1/2 cup Brown Sugar
1/2 cup Sugar
1/2 cup Vegetable Oil
1 cup grated Zucchini (I used closer to 1 1/2 cups)
2 tsp. Vanilla
1 1/2 cups Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 tsp. Cinnamon
1/4 tsp. Nutmeg

*Optional: 3/4 cup semisweet chocolate chips or pecans or walnuts (I used pecans)

Brown Sugar Oat Streusel

2/3 cup Old Fashioned or Quick Oatmeal
1/2 cup Brown Sugar
2 Tbs. Flour
1/2 tsp. Cinnamon
1/2 cup Butter, cold

*Optional: 1 Tbs. semisweet chocolate chips

** I doubled the recipe to make the two loaf pans as pictured above.


  1. Preheat oven to 350F degrees. Spray a 9x5 (or 8x4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
  2. Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
  3. In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
  4. Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
  5. If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
  6. Store leftover bread or muffins in an airtight container at room temperature for up to 5 days.

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