Zucchini Cornbread Mini Loaves

Zucchini seems to be on sale lately. What to do with all of that zucchini before it goes bad? Muffins and mini loaves are packable and freeze well for easy breakfasts and snacks with the veggies hiding inside. It also goes well with veggie chili.  The whole family loves this recipe.

Zucchini Cornbread

Makes 12 Muffins, 30 Mini Muffins, 1 Loaf or 4 Mini Loaves

1/4 cup unsalted butter (melted and cooled)
1/4 cup unsweetened applesauce
2 large eggs (lightly beaten)
1/2 cup buttermilk
1 1/2 cups zucchini (1 large or 3 small grated)
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup granulated sugar (or substitute half of sugar with stevia for diabetics)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup cornmeal (medium grind whole grain is best)

Preheat oven to 350 degrees F. Butter or spray loaf pans. If making muffins, butter, spray or use liners in tins. Combine melted butter and applesauce in a medium bowl.  Whisk in eggs and buttermilk. Cut ends off of zucchini and grate. Add to butter mixture. Stir until blended scraping bottom and sides with a rubber scraper. Sift flours,  baking powder, baking soda and salt. Whisk in sugar and cornmeal. Fold into zucchini mixture just until blended. Divide evenly among pans or tins. Bake on middle rack. 10 minutes for mini muffins, 20 minutes for muffins, 30 minutes for mini loaves and 60 minutes for regular loaves until golden brown and toothpick comes out clean. Cool in pans 15 minutes then remove to cooling rack. Keeps 2-3 days in airtight container at room temperature or freeze in freezer bags.

My favorite thing to do is to take them out of the freezer the night before and put them in the fridge. The next morning, the boys take them out and have them for breakfast. If you like them warm just pop them in the microwave. Also great for packing in school lunches or bringing to the park.