Pecan Zucchini Muffins

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Pecan Zucchini Muffins
Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped pecans. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped pecans
  • 1/2 cup raisins

Preparation

  1. In a large bowl, combine the first six ingredients.
  2. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened.
  3. Fold in the zucchini, pecans and raisins.
  4. Fill greased muffin cups three-fourths full.
  5. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 5 minutes before removing from pan to a wire rack.
  7. Serve warm.

Yield: 1 dozen.

Streuseled Zucchini Bundt Cake

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Streuseled Zucchini Bundt Cake

Ingredients

  • 2 cups shredded zucchini, patted dry
  • 1-1/3 cups fat-free plain yogurt
  • 3/4 cup sugar
  • 2 egg whites
  • 1/3 cup canola oil
  • 1 egg
  • 4 teaspoons vanilla extract, divided
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dry bread crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons fat-free milk

Directions

  1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended.
  2. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
  3. Coat a 10-inch fluted tube pan with cooking spray; sprinkle with bread crumbs.
  4. Pour a third of the batter into pan. Combine the brown
    sugar, pecans, raisins, cinnamon and allspice; sprinkle half over batter.
  5. Top with another third of the batter. Sprinkle with
    remaining brown sugar mixture; top with remaining batter.
  6. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  7. In a small bowl, combine confectioners’ sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

Yield: 14 servings.