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September 2009 Issue
by J. Sinclair
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If you think zucchini is something to be relegated to a secondary role in stir-fries and pasta dishes, it might be time to change your perspective. Consider letting it star in your morning meal. As the base for a muffin or pancake, it adds moisture and an element of texture that is hard to find elsewhere. So now, without further pause, here are a couple of my favorite morning zucchini recipes!


Zucchini Muffins

  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini
  • 1/2 cup finely shredded carrot
Grease and flour 12 muffin cups. Preheat the oven to 375°.

In a mixing bowl, beat the oil with the eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add the dry ingredients to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill the muffin cups about 3/4 full; sprinkle each with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

  • Yields: 12 muffins
  • Preparation Time: 30 minutes


Zucchini Pancakes

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon sugar
  • 3/4 cup milk
  • 1-2 T. butter, melted
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1 cup zucchini, shredded
Combine the dry ingredients in one bowl and the wet ones in another. Add the wet to the dry and mix until just combined. Stir in the zucchini. Cook over medium heat until the edges are dry and the centers are bubbling. Flip and cook until done.
  • Yields: 8-10 pancakes
  • Preparation Time: 20 minutes

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