Ode to ‘Cukes & Zuchs’ at The Food Network

Hi Team!  Here is my contribution to the Summer Fest 2010 at The Food Network’s celebration of ‘Cukes & Zuchs”.  Several years ago I had a try at making carrot cake, then carrot loaf and just didn’t enjoy the outcome.  I am not a baker.  I like to cook intuitively.  Not only that, but I have the ability to cook intuitively.  The difference between that and baking is measurements, science, blah blah blah.  Oh, there is science to other cooking methods as well, but it’s much more fun to just toss in some of that or a pinch more of this and know that your creation will not (normally) fail as a result.  In an effort to perfect the art of the loaf, I disregarded it altogether and decided on making muffins.  At first, I stuck with the carrot recipe and merely added zucchini.  Bleh!  Out went the carrots, the zucchini doubled, but the muffins  were too greasy.  In comes the applesauce and why so much vegetable oil, anyway?  So, after several botched attempts at carrot muff, zuccharrot muffi, zucchini walnut muffins, I realized they were perfect.  For us. 

Zucchini Walnut Muffins 

  • ¾ cup dark brown sugar
  • 1 ½ cups flour
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. ground nutmeg
  • 1 tsp. cinnamon
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 cup applesauce, with no added sugar
  • 2 cups grated zucchini
  • ½ cup raisins
  • ½ cup chopped walnuts 

How to Make It!

Preheat oven to 400 degrees, placing rack in the middle.  Place paper muffin cups into muffin tins and lightly spray with non-stick baking spray.  Sift the brown sugar, flour, baking soda, baking powder, salt, nutmeg and cinnamon together in a large bowl. 

In a separate bowl, whisk together the eggs, applesauce and vegetable oil.  Slowly add this to the flour mixture and stir just until combined.  Be careful not to over mix.  Fold in the zucchini, raisins and walnuts.  Spoon the batter evenly, into the muffin pans and sprinkle with a bit of chopped walnuts.  Cook for 20-25 minutes or until toothpick inserted in the center comes out clean.  Cool for about 5 minutes, then remove from pan.  Makes 12 large or 24 small muffins.

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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