Sunday, August 30, 2009

Zucchini Oatmeal Muffins (or Bread)

This is the best Zucchini Bread recipe I have ever come across. It has healthful elements besides the zucchini and it freezes well. I have made multipule recipes when I have lots of zucchini's in the summer, freeze them, and take them out for breakfasts in the winter. Kids love this bread!

2 cups flour
1/2 cup whole wheat flour
1 1/2 cup sugar
1/2 cup quick cooking oats
1 tbsp baking powder
1 tsp salt (can be reduced or omited)
1 tsp cinnamon
1 cup chopped pecans or walnuts (optional)
4 eggs
1 medium zucchini, shredded (cut out large seeds)
3/4 cup salad oil

Preheat oven to 400 degrees for muffins or 350 degrees for bread. Grease muffin tins or bread pan. In a large bowl combine first 7 ingredients. In medium bowl beat eggs and stir in oil and zucchini. Stir egg mixture into flour mixture until just moistened (will be a little lumpy). Spoon into baking pan or tins. Bake muffins 25 minutes, bread about 1 hour, or until a toothpick comes out clean. Cool on wire rack. Enjoy!


About Me

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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