Here at RWL Design, we love fall. There's golden leaves, pumpkins, crisp air, delicious coffee, fresh apples, and arguably (almost) the best weather in the PNW before winter comes in November. It's the perfect season to be outside.
Typically, we'd be pulling out our pumpkin muffin recipe, but we wanted to mix it up this year. Our local Edmonds farmer's market has had great zucchini — perfect for baking.
The recipe hails from the same hometown cookbook as Julie's pumpkin muffins.
In honor of the new season, we'd like to share it with you and your family. Enjoy them for a special treat, and we hope you find some joy during this crazy year.
Side note, it's safe to say that the bread is excellent. The original recipe is enough for two loaves. We opted for muffins and lowered the baking time. You might want to set a timer and check them with a toothpick.
3 cups flour
1 tsp baking soda
1 tsp salt
2½ cups sugar (we did 2 cups, so there's some room for you to make these as sweet as you want them to be.)
¼ tsp baking powder
3 tsp cinnamon (we did 2 tsp cinnamon and ½ tsp nutmeg)
½ cup chopped nuts (optional. Pecans, walnuts, or almonds taste good.)
2 cups zucchini (grated)
1 cup oil
3 tsp vanilla
Combine the first seven ingredients. Combine the remaining ingredients separately. Then, combine everything. Pour into greased two loaf pans — Bake at 325 for 1 hour.
For Muffins: Bake at 375 for 20 mins or until a toothpick inserted in the center comes out clean.
Ways to Mix Up the Recipe
Even though this was our first time baking this recipe, we're pretty sure there are a few ways to add some variety:
Sprinkle oats on the top to give it that Panera-extra-special-look
Add raisins to the mix before baking. (Golden or regular both work.)
Swap up to 1/2 cup raw oats for flour (some bakers might be raising their eyebrow, but the oats in there are tasty. I tend to mix up the recipe off the hip - so be mindful)
Add grated carrot. (This gives it some texture and some additional nutrients.)
Chocolate chips. (What else is there to say?)
Have a hearty, warm fall, everyone! And to Mena Kessler, thank you for a stellar recipe.