Just follow these simple steps to make delicious and nutritious Zucchini Bread (or Muffins):
1. Preheat oven to 350F. Butter and flour two 8″x4″ loaf pans.
2. Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, using either a salad spinner or this homemade version, get all the remaining water out of the zucchini.
3. Meanwhile, melt butter in a large bowl. Add honey and maple syrup and mix well. Add eggs and vanilla and mix well.
4. Add shredded carrot, apple and zucchini and stir to combine very well.
5. In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
6. Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
7. Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
At this point, some or all of the batter can be frozen, uncooked, and stored to use at a future date!
8. Divide batter evenly between loaf pans and bake for 50-60 minutes, or until a knife inserted in the center comes out clean … you can make these zucchini bread muffins as a muffin, or standard loaf!
To turn these into muffins instead of bread, measure 1/3 cup of batter into muffin tins (go reusable if you can) and bake for 20-24 minutes, or until the top is golden brown.
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Source: Tiffany Terczak