Saturday, September 11, 2010
Whats better than a this for a healthy treat in your kiddo's lunch box?
I LOVE this recipe...either as a bread, or muffins...you will want to LICK the glaze off the muffin wrapper(not kidding), my kids were scraping the glaze off the counter tops...BOTH the plain and the chocolate zucchini recipes are from my lovely Baking queen neighbor Katy Swan!
We do 6 dozen of these, share them with friends and family and freeze the rest!
This recipe and the one below, are GREAT for those shredded and stores bags of zucchini we all have hiding in our freezer!
3 cups Zucchini shredded
3 eggs well beaten
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
3 cups flour
1 1/2 teaspoon Nutmeg
1 teasp salt
1 Teaspoon baking soda
3/4 teaspoon baking powder
1/2 lemon zested
Sift dry ingredients.
Beat eggs until light and fluffy cream oil sugar and eggs. Add zucchini.
Mix in dry ingredients . MIX WELL.
Divide between two well oiled pans. Bake 1 hour @ 350.
Line Muffin Tin with Paper Cups...
Bake @ 350 for 25 minutes...dip in glaze.
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1/2 lemon, zested
Feeling brave try these Lemon Ricotta Glazed cookies!
How FABULOUS is it that my kids think these are "Chocolate Cup Cakes!
I these puppies pack 8 grams of fiber, and because I use "Blue Chief Flour" 5 grams of protein. Now who get's that in an ole' boring "Chocolate Cupcake"?
I don't feel guilty packing these in Gavin's (my son with type 1 diabetes), take to school lunch...and he feels like a ROCK STAR!
I quadruple the recipe and freeze in gallon baggies, they defrost during the morning in the kids lunch boxes.
2 1/2 cups flour
1/2 cup Cocoa
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoons salt
1 teaspoons cinnamon
3/4 cup butted softened
2 cups sugar
1/2 cup milk
2 teaspoons vanilla
2 cups Zucchini grated
Sift together dry ingredients
Cream the butter and sugar, add the eggs and remaining "wet" ingredients.
Stir in dry ingredients.
Batter in two greased pans ...
Bake at 350 F for 1 hour...makes 2 loaves.
* 3/4 cup semisweet chocolate chips
* 3 tablespoons butter
* 1 tablespoon light corn syrup
* 1/4 teaspoon vanilla extract
1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Dip muffins in warm glaze and swirl in the bowl upside down, place right
side up and allow glaze to dry before storing.