Zucchini. Have you had any show up on your front porch lately? A couple of weeks ago, I walked into my kitchen and found three zucchini on my counter. No idea how they got there. Pretty sure I didn’t grow them in my batting cage… When my kids came home, I asked them about the mystery z.
Jake said Chris, my back-door neighbor handed them over the fence (thanks Chris). Probably when he was out back, hitting plums from the deck into the batting cage.
They sat on the counter for a few days, and eventually ended up in muffins.I chose this recipe because I had two ENORMOUS bags of carrots in my fridge. In a moment of stupidity, I bought this warehouse-great-deal bag of carrots. Enough carrots to feed a small country. I think it weighs twenty pounds. I was making a carrot cake at the time and thought it was a good idea. So a month later, I still have 19 pounds of carrots in my fridge. Well, after this recipe maybe 18. Let me know if you need any carrots.
Oh, the muffins. Wonderful. I love Amys Bread in NYC. If you love carrot cake, you’ll love these. They are dense, not too much sugar and are made with veggie oil instead of butter. I added raisins to the batter, since I love raisins in my muffins. Great texture. A meal in a muffin!
Amy's Bread Zucchini, Carrot and Apple Muffins
adapted from Amy's Bakery recipe
- 3 cups flour
- 1 1/8 cups sugar
- 1/2 cup plus 2 tablespoons sweetened coconut
- 2 1/2 teaspoons cinnamon
- 2 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoons baking powder
- 4 large eggs
- 1/2 cup plus 1 tablespoon vegetable oil
- 1 tablespoon vanilla
- 3 cups peeled grated carrots
- 2 cups zucchini, unpeeled
- 2 cups granny smith apples, grated
- 3/4 cup walnut pieces, or 3/4 cup golden raisins or both
- Position rack in middle of oven.
- Preheat oven to 400 degrees.
- Grease muffin tins.
- In large mixing bowl, add flour, sugar, coconut, cinnamon, baking soda, salt and baking powder, whisk together.
- In another medium size bowl, whisk eggs, oil, and vanilla.
- Add grated carrots, zucchini and apples.
- Stir together, until all fruit and vegetables are mixed well.
- Pour liquid ingredients into dry ingredients all at once.
- Fold until all incorporated.
- Fold in nuts and raisins if using. The batter will be very thick.
- Scoop the batter into greased muffin pan using a large cookie scoop. Or use a large spoon or measuring cup.
- Fill the muffin tins almost to the top to insure full, rounded muffin tops.
- Bake at 400 for ten minutes, lower oven temperature to 350 degrees and bake for an additional 6 minutes.
- Check the muffins by inserting a toothpick in center, if it comes out clean, muffin is done.
- Leave the muffin in the tin for about ten minutes, then loosen edges with a butter knife and remove from pan to cool.
Tips:-I used unpeeled, cored Macintosh apples.-I did not add the nuts, but added golden raisins. You may add one or both.-The original recipe calls for 12 large muffins. I thought the muffins would be too big as a large muffin, especially since these are dense, filling muffins. I baked the muffins in regular size muffin tins. The recipe yielded about 22 regular size muffins.-Since I did not make the muffins into 12 large muffins, I cut the baking time. The original recipe calls for 400 degrees- ten minutes, rotate the pan, lower temperature to 350, then bake for an additional 22-25 minutes. Maybe this was a misprint in the original recipe? That would total at least 32 minutes. Way too long. My muffins were done baking in 16 minutes flat.-Super moist. Great texture. The muffins freeze well.