Recipe of the Day

This morning the Husband took Thing 1 and Thing 2 off to the Midway airport (yeah, the one that last year the airplane overshot the runway and ran over a car and killed a kid, that one) so they can fly unaccompanied to visit the grandparents. Yes, I worry for them, even though I’m not supposed to. So last night I was wandering around like a zombie unable to sleep, wondering what I had forgotten to pack for them. But earlier in the night, before reaching the point of the undead, I baked some zucchini muffins for a snack for them. This recipe came from a booklet called ‘Drafts from the Washington Spinners and Weavers Kitchens’ and is a Zucchini Bread recipe from Jude Stewart who was a member of the WSW Guild when I was in high school (and probably long before that). I put my changes in () below. Enjoy!

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Zucchini Bread/Muffins

Mix in one bowl:

2 c. finely shredded zucchini (skin too!)

1 c. oil (I used applesauce and a spoonful of oil)

2 c. sugar (I think I only put in about 1 1/2 c. — although I used unsweetened applesauce, it still provides sweetening of it’s own)

3 t. vanilla

1 c. raisins (I left these out b/c the kids don’t like raisins)

3 eggs

In another bowl, mix:

3 c. sifted flour (I didn’t sift and I used a mixture of ground golden flax, wheat germ, whole wheat flour and white flour) 1 t. baking soda

1 t. salt

3 t. cinnamon

1 c. chopped nuts

Combine ingredients from both bowls. Mix well. Use PAM or lightly grease loaf pans (muffin tins). Bake at 350 F for 55 min to 1 hr (20-25 min for muffins).

Note: You can grate your extra zucchini during the summer and freeze in 2 c. pkg for winter baking . . . works just as well as fresh.

Makes 2 loaves (18 muffins).