Recipe: Raspberry Zucchini Muffins
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Kristen Jovanelly, garden educator and manager at The Sylvia Center, offers us recipes the teenagers are learning to make.
I admit, sometimes I am a neglectful zucchini mother. Weekends and rainy days happen, sure. I find that as the rest of the summer bounty begins to mature, the initial charm of the summer squash begins to fade away. Despite my apathy, the zucchini persists. In fact, it becomes emboldened and before you know it, boom, small zucchini limbs are right there in your garden.
This means, of course, zucchini bread. A one-bowl recipe that’ll fit into breakfast, lunch, and post-dinner treats. Zucchini bread is derived from the same ingenious forces that were behind carrot cake, I imagine. It has vegetables in it, ergo, it is healthy. Okay, sure, not always. But there are a few tricks you can keep up your sleeve to cut back on the excess sugar, especially with the berry harvest we’ve been having this summer. Raspberries add color, sweetness, and general happiness to most recipes and these muffins are no exception. At the Sylvia Center, we typically opt for muffins in lieu of whole loaves. They’re much more shareable, plus the crunch-to-soft ratio is the same for everybody. Very important!
Raspberry Zucchini Muffins
3 large eggs
1 cup olive oil
3/4 cups granulated or turbinado sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups grated, packed zucchini
3 cups all-purpose flour
1/2 cup chopped walnuts or pecans
1 ½ cup raspberries
Oats (for topping)
1. Preheat oven to 350°F. Generously grease 24 standard muffin cups or line them with paper liners.
2. Whisk together eggs, olive oil, sugar and vanilla in the bottom of a large bowl. Sprinkle cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk them in well. Stir in zucchini. Add flour slowly, stirring gently only until it disappears into the mix. Fold in raspberries gently.
3. Divide between muffin tins, top with oats if desired. Cook for 20 to 25 minutes. A knife should come out clean when inserted except for bright raspberry juices. Store in foil at room temperature.