Every year I plant a garden and what I plant changes a bit. From the moment the plants are in the ground, I dream of delicious, colorful produce. It’s a wonderful dream because in January, all the fresh produce is tasteless and disappointing. However, my dream often times turns into a nightmare overnight.’
Yes, you heard me correctly. A nightmare. A huge fruit and vegetable nightmare.
For example, we go from having one small zucchini ready to be picked one day and just 24 hours later we have TONS of zucchini baseball bats! And it’s not just zucchini, this happens to all backyard garden goodies.
Well, I was thinking about some zucchini bread but my usual recipe is sweet. I whipped out one of my favorite cookbooks, “Just a Matter of Thyme” and stumbled upon two recipes: Farmhouse Cheddar Muffins and Dilly Cheese Bread. So, working from these two recipes I came up with these little guys.
Cheesy Carrot Zucchini Muffins
Ingredients:
- 1 1/2 cups of finely shredded carrots and zucchini (approximately 1 carrot and 1 small zucchini)*
- 1 1/4 cups milk
- 2/3 cup oil
- 1 egg
- 1 1/2 cups shredded pepper jack cheese
- 3 cups whole wheat pastry flour (or all purpose flour)
- 1 Tbsp baking powder
- 1 tsp salt
- 1 tsp dill seed
- 1 tsp dill weed
- 1 tsp onion powder
- 2 Tbsp sugar
Directions:
Preheat your oven to 400 Degrees F. Place all ingredients in a bowl and mix together. Bake in either greased (or cupcake liners) muffin tin in your preheated oven for 15 minutes or until a toothpick comes out clean when inserted. Makes approximately 16 muffins.
I hope you enjoy this savory twist on typical carrot cake and zucchini bread. Do you have a savory bread recipe using veggies?
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