If necessity is the mother of invention, then overabundance is the brainchild of resourcefulness.
This week our CSA share was filled with zucchini squash. In an effort to not waste a single thing, I turned to using zucchini in baked goods. After all, isn’t that what everyone does with an over-abundance of zucchini?
Joanne Chang’s Flour Bakery shares a killer Good Morning muffin in the first Flour Bakery cookbook. While similar to the morning glory muffins, this one is chock full of fruits, nuts, and…. zucchini.
Good Morning Muffins
- 1/2 cup wheat bran
- 1/2 cup hot water
- 1 small zucchini, grated (about 1 1/2 cups)
- 1/2 cup raisins
- 1/2 cup pecan halves, roughly chopped and toasted
- 1 apple, peeled, cored and chopped (about 1 cup)
- 2/3 cup packed light brown sugar
- 3 eggs
- 3/4 cup canola oil
- 1 tsp vanilla
- 1 1/2 cup unbleached all purpose flour
- 3/4 cup old-fashioned oats
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- Position a rack in the center of the oven and heat oven to 350 degrees F. Butter a standard 12-cup muffin tin, coat with non-stick spray or line with paper liners.
- In a medium bowl, stir together the wheat bran and hot water until the bran is completely moistened. Add zucchini, raisins, pecans, coconut, and apple. Stir until well mixed.
- Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for 3-4 minutes or until the mixture thickens and lightens. On low speed, slowly drizzle in the oil and then the vanilla. Add it slowly so as not to deflate the air you have just beaten into the eggs (should take about a minute). Remove from the stand mixer.
- In medium bowl, stir together the flour, oats, baking powder, salt and cinnamon until well mixed. Add the flour mixture to the egg mixture and fold carefully just until the dry and wet mixtures are well combined. Then add the bran mixture and fold again just until well combined. Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim (almost overflowing).
- Bake for 35 to 45 minutes or until the muffins are lightly browned on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
- The muffins taste best the day you bake them, but then can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than one day, refresh them in a 300 degree F oven for 4 to 5 minutes. Or you can freeze them, wrapped tightly in plastic wrap for up to 1 week; reheat, directly from freezer in a 300 degree F oven for 8-10 minutes.