I won't have a bumper crop of zucchini this fall because I only have a couple of plants. However, I'm going to make the most of what I do get! My first one grew faster than I realized, so with it I made...
Sourdough Zucchini Muffins
2 cups grated zucchini
2 cups unbleached white flour
1 cup sourdough starter (whole wheat)
1/2 cup oil (I used coconut)
1/2 cup sugar (I used raw)
1/2 tbsp baking soda
1 tsp salt
1/2 tsp nutmeg
Have on hand, a half cup or so of milk or water.
Blend all ingredients except milk. Then add enough milk or water (about a cup for this batch), for the batter to be not too thick, but neither too runny. Muffins with whole grain rise best if the batter is soft, something like this...
The secret to tender muffins is to mix the ingredients without over-beating. Beating begins to develop the gluten, which changes their texture. That's why old recipes call for hand mixing muffins or pancake batter for about 50 strokes.
Spoon into a greased or papered muffin pan and bake at 425 for about 25 to 30 minutes.
As a base recipe this makes about a dozen muffins. With 2 cups of grated zucchini, I got a dozen and a half.
These are not overly sweet, which is how we like them. They're perfect with butter, a favorite jelly, or homemade apple butter!