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Zucchini "Muffetts"

Rummaging in the freezer, I found the last package of frozen grated zucchini from last year’s garden harvest. Each garden year, I grate enough to carry through the winter, using the zucchini for sauces, soups, omelets, cakes and these delicious zucchini muffetts as we call them that are served alongside chicken salad.

Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

1- 1/4 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 -1/2 cups chopped pecans, toasted

6 tablespoons unsalted butter, room temperature

3/4 cup granulated sugar

1/3 cup brown sugar, firmly packed

2 large eggs

1 tablespoon vanilla extract

2 1/2 cups grated zucchini

Grated zest of two large oranges (2 tablespoons)

Directions

Grated zest of two large oranges (2 tablespoons)

Preheat oven to 350°F

 Butter a 9x5-inch loaf pan and dust with flour. Or butter eight to ten small cake rings ( 2-1/2 x 1-/12 inches)  Set aside.

Combine the flours, baking soda, baking powder and salt in a bowl and set aside.

In a separate bowl beat the butter with the sugar until well blended. Beat in the eggs and vanilla until well blended. Stir in the zucchini and orange zest. Stir in all but ½ cup of the pecans. Add the dry ingredients to the wet ingredients and combine well. If using a loaf pan spread the pan smoothing out the top; sprinkle with the remaining pecans and sprinkle on coarse sugar evenly over the top.

Bake for about 60-70 minutes or until the loaf looks golden brown and a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool.

If using the cake rings, place the rings on a parchment lined rimmed baking sheet and set them a few inches apart. Fill each ring 2/3 full with the batter, smoothing the tops. Divide and sprinkle the nuts over the rings, then divide and sprinkle the coarse sugar over each. Bake for about 25 to 30 minutes or until they look golden brown and a cake tester comes out clean when inserted into the middle. Cool on the baking sheet. Run a butter knife around the inside edges of the rings and carefully lift off of the cakes.

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