“We need to teach our children about gardening–it’s essential,” says Kin Schilling, who runs the Cornucopia Project, a children’s program in southern New Hampshire. Toward the end of summer, we all have more zucchini than we know what to do with. In some New England neighborhoods, visitors are warned to lock their cars, “else somebody will fill it with zucchini.”
Yield:
12 large muffins or 2 loavesIngredients
2-1/2 cups plus 3 tablespoons flour, divided
1 cup unsweetened coconut
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup canola oil, plus extra for greasing
2 tablespoons unsalted butter
4 large eggs
1 teaspoon vanilla
2-1/2 cups grated zucchini (about 1-1/2 medium-size)
1/2 cup grated carrots (about 1 carrot)
Whole or chopped pecans
Instructions
Heat oven to 375°.
In a large bowl, gently combine 2-1/2 cups flour, coconut, spices, baking powder, baking soda, and salt.
In a separate bowl or the bowl of a standing mixer, cream sugar, canola oil, and butter together until light and fluffy. Add eggs and vanilla. Beat until well combined.
Add dry ingredients. Stir just until combined; don’t overmix.
Fold in zucchini and carrots.
Fill the cups of two large, well-greased and floured muffin tins (or two loaf pans) three-quarters full.
Top with pecans. Bake 25 minutes for muffins, or 35-40 minutes for bread; cool on wire racks.
