Use prolific zucchini im muffins and bread

It's amazing how a few little seeds can produce so much zucchini. If you find you're looking for ways to use up the zucchini from your garden, bread and muffins made with zucchini and honey are one possibility.

The bread is an easy one that uses whole-grain oats. The muffins, too, have the same whole-grain taste and texture.

Zucchini can be shredded in a food processor or blender. As with other quick breads, this one is best when left overnight before slicing, but the muffins should be eaten hot with butter just out of the oven.

Don't let the zucchinis go to waste. Bread and muffins can be frozen for later use. Zucchini Honey Bread 1 1/2 cups shredded zucchini 1 cup honey 1/2 vegetable oil 2 eggs 2 1/2 cups all-purpose flour 1 cup quick or old-fashioned oats, uncooked 1/2 cup chopped walnuts, 4 teaspoons baking powder 1 1/2 teaspoons salt 1 1/4 teaspoons cinnamon

Heat oven to 325 degrees F. Grease bottom only of 9-by-5-inch loaf pan. Combine zucchini, honey, oil, and eggs in large bowl; mix well. Add combined remaining ingredients, mixing just until dry ingredients are moistened; spoon into prepared pan.

Bake at 325 degrees f. about 1 hour; tent bread with foil. Continue baking about 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes 1 loaf.

For Zucchini Honey Muffins, heat oven to 375 degrees F. Fill 18 greased or paper-lined medium-size muffin cups 3/4 full. Bake at 375 degrees F. about 20 minutes or until wooden pick inserted in center comes out clean. Makes 18 muffins.

of 5 stories this month > Get unlimited stories
You've read 5 of 5 free stories

Only $1 for your first month.

Get unlimited Monitor journalism.