Whole Wheat Zucchini Muffins

My sister’s boyfriend showed up at my parent’s house with a giant zucchini. Yes, literally, a giant zucchini that came from his family’s garden.  I cook with zucchini all the time, but I’ve never baked with it. I know zucchini bread is a summer classic when the squash is in season and home gardeners have so much their friends and neighbors run away screaming because they don’t want anymore.

Giant Zucchini: 3 lbs, 3 oz

Giant Zucchini: 3 lbs, 3 oz

I found a recipe for Whole Wheat Zucchini Bread in the King Arthur Flour Whole Grain Baking book and decided to try it. Instead of a loaf, I made muffins. The recipe made 16 standard-sized muffins. Also, instead of grating the zucchini (my parents don’t have a box grater. Who doesn’t have one?), I diced it really small. Or tried to dice it really small. I’m lazy with my knife skills.

The muffins turned out great, diced zucchini and all, and were a big hit at the office. Which reminds me, another reason I made these was to bring something into the office on Monday. I made cookies, but now that I’m in a house full of people they didn’t last the weekend. Apparently, my staff was a bit traumatized when I wasn’t able to bake for a few weekends and showed up to work empty-handed. They told me never to do it again.

You can find the recipe from the book HERE.  There is a different whole wheat zucchini bread recipe on the King Arthur website.

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Olive, Tomato, & Millet-Stuffed Zucchini

stuffed-zucchini

I chose this recipe for Vegan Tuesday because I had all the ingredients. I won’t say it was quick (I’m a super slow prep cook), but it was definitely easy. The recipe comes from Vegan with a Vengeance and you can find the recipe HERE.

Because my zucchini were on the smaller side–not the monster zucchini you can get in the summer–I have a some filling left over. I think it would be great on a baked potato or over pasta. It’s very delicious!

Using my camera phone

Using my camera phone

I also made vegan Chai Rice Pudding using a recipe from the March/April 2009 issue of VegNews. I rushed and made it before work. Well, really, you can’t rush rice pudding. What I meant to write was that I made it for work and then had to rush to work because I was running late. I took a picture using my Blackberry because I didn’t have time to grab my camera.

The recipe uses plain almond milk and basmati rice. It is sweetened with agave syrup and spiced with cinnamon, cloves, cardamon, and ginger. Chopped dates and raisins add some more sweetness. YUM!

Chai Rice Pudding

From VegNews

  • 1 1/2 cups water
  • 4 cups unsweetened almond milk, divided
  • 1 cup basmati rice
  • 1 /2 cup agave nectar
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons chopped dates
  • 1/4 cup raisins
  1. In a medium pot, bring water and 2 cups almond milk to a boil. Add rice, agave nectar, and salt. Cover, reduce heat, and simmer for 10 minutes.
  2. Add remaining almond milk, cinnamon, cardamom, cloves, and ginger. Simmer, uncovered, for 20 minutes or until rice is very soft.
  3. Remove from heat, add dates and raisins, cover, and let sit for 10 to 15 minutes. Dust with additional cinnamon and cardamon and serve warm or at room temperature.