Zucchini Bread & How to Puree Veggies for Quick Breads.

Quick and easy Zucchini Bread or Muffins using pureed veggies. This recipe is perfect if you're up to your ears in garden zucchini + How to puree and freeze veggies to use for quick bread, muffins or sauces. 

Hi Everyone I wanted to add a quick recipe post before I head out of town. We are going to visit family and we are so excited. As of last night I have a brand new baby Niece!!!! Sophie Bell, I cant wait to meet you!!!! I wish I had a photo to share but they haven't sent any out yet. But no worries Auntie Tina will be bringing her camera.

The other day on face book I had mentioned that I came across some zucchini in the clearance bin at Kroger. I got a dozen zucchini squash for $2I was so excited I sauteed a little bit of it for lunch and pureed and froze the rest. Well not before I made a batch of these yummy Zucchini Bread Muffins.

My little guy Carson is known around our house as the Muffin Man!!! If I want him to eat something nutritious, I just toss it in a muffin and he gobbles it up. Carson has a pretty good eye for detecting veggies, so I always puree them instead of shredding to help disguise whatever I want to add to my muffin recipes.

I usually steam and puree a big batch of zucchini and carrots along with some white beans then separate them into individual freezer bags for quick recipes like this one. I have included a few photos at the end of this post on how I puree and store my veggies for muffins and breads.

My little guy never knows that all the muffins he consumes is packed with some kind of veggie. It's really the only way I can get him to eat vegetables and beans. Carson thinks these are spice muffins.

I usually make carrot and spice, banana and white bean and sweet potato muffins. Carson loves all of them. I really want to try my hand at black bean and chocolate muffin next.

There are so many possibilities so it ought to be fun. Here is the recipe and some photos of the Zucchini Bread Muffins, Enjoy!!

In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini. Add all the dry ingredients and mix until everything is combined.

Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full. Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean.

Let cool slightly before removing from the muffin pan. Cool completely and store in a air tight container.

How to Puree & Freeze Veggies for Quick Breads 

Here are a few photos of how I steam carrots and zucchini to save for quick breads, cakes and sauces. I used my blade attachment to my Cuisinart hand mixer to mash up the veggies. You can also do this in a regular blender, but you will have to add about 1/4 cup water as you puree them.

Add the pureed veggies in 1-2 cup measurements and store in a ziplock sandwich bags. I like to store all the sandwich bags into a gallon size freezer bag. Date and label the bag and place in the freezer. When ready to use, thaw out the amount needed (drain off any water) and add to any quick bread, muffin or sauce recipe. 

Zucchini Bread or Muffins

 
2 - large eggs

1/2 - cup vegetable, canola or coconut oil

1/2 - cup unsweetened applesauce or homemade

1 - teaspoon vanilla extract

1 - cup light brown sugar

2 - cups shredded or pureed zucchini squash

2 - cups self rising flour or use half whole wheat flour

1 - teaspoon baking soda

3 - teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped pecans, optional

Preheat your oven to 350 degrees. Grease a 8 x 4 x  2 inch loaf pan or muffin tin with non stick baking spray or use muffin liners.

In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini.

Add all the dry ingredients and mix until everything is combined. Add nuts and pour the batter into bread pan or muffin tins, filling each tin about 3/4 full.

Bake at 350 degrees for 15-18 minutes for muffins or 45 - 50 minutes for bread or until golden brown and a toothpick inserted into center comes out clean. Let cool slightly before removing from muffin tin or bread pan.

Recipe yields about 12-14 muffins or 1 loaf of bread