Cream of the Crop Recipe Week 12: Zucchini Muffins with Gooseberry Glaze

Cream of the Crop Recipe: Zucchini Muffins with Gooseberry Glaze

CALLS FOR ZUCCHINI AND GOOSEBERRIES
MUFFINS - 15 minute prep, 18 minute cook time, yields 12 muffins

ZUCCHINI MUFFINS
Butter (to grease muffin tin)
2 tsp vanilla extract
2 eggs
¾ cup light brown sugar (packed)
½ cup coconut oil (see notes)
1 tsp sea salt
1 ½ tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 cups flour
½ cup mashed banana ~ 1 banana mashed (see notes)
1 ½ cup zucchini (shredded, water squeezed out)

GOOSEBERRY GLAZE
Powdered Sugar
Lime Juice from 1 lime
Gooseberries, 1 tray, peeled

 

Preparation:
- Set oven to 375F
- Shred zucchini, place in cheese cloth or paper towel, squeezing all water out.
- Unpeel and mash banana.
- Use butter to grease muffin tin. 

Muffins:
- Combine dry ingredients: flour, baking powder, baking soda, cinnamon, salt.
- Whisk wet ingredients: coconut oil, light brown sugar, eggs, vanilla. Mix in zucchini and banana
- Incorporate dry ingredients with wet, but do not over mix!
- Dispense batter evenly into 12 muffin tins.
- Bake for about 18 minutes.
- Once done, remove muffins from tin and place on cooling rack. If topping with glaze, let the muffins rest until cooled (30 minutes). 

Glaze:
- Remove gooseberry husks. I used the entire small tray placed in our veggie share baskets.
- Place berries and juice from 1 lime into food processor. Processor until berries are liquified.
- Strain berry / lime juice to remove seeds and any solids
- Using ¼ powdered sugar at a time, incorporate juice slowly into sugar. Adding more powdered sugar and liquid as needed….Glaze requires a thick texture. The ratio will be something like 4 parts powdered sugar to 1 part liquid. (1 cup powdered sugar, ¼ cup juice)

Drizzle glaze onto muffins after cooling! Enjoy!
 
Tips:
Mashed Bananas can be swapped one-one with Apple Sauce or not used at all...just replaced with zucchini. Coconut Oil can be swapped one-one with Olive Oil or Butter. 

About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).