This recipe came about recently when I had a few extra zucchini to use up but not enough ingredients to make zucchini muffins. Short on oil and no applesauce to use as a substitute, I tossed a peach in the blender and was able to get by using just 1/4 of the oil needed.
While I would have liked a stronger peach flavor in the muffins, they were every bit as moist as the regular recipe.
To top them off, I blended half of a peach and a few tablespoons of butter for some peach butter to spread on top while they were still warm. Served with some mango-passionfruit tea, they made a nice autumn treat.
Zucchini Peach Muffins
1 cup brown sugar
1 cup white sugar
1/4 cup oil *
2 cups zucchini, grated (with green skin)
1 tsp vanilla
3 cups flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup walnuts
Remove the pit from the peach and add it to the blender until smooth and liquidy. If it seems too thick, add a little water. In a mixer, combine sugars, peach, and oil, then add eggs, zucchini, and vanilla. Mix well. Add flour one cup at a time, mixing well after each addition. Add remaining dry ingredients.
The nuts are optional and can be added to the batter or sprinkled on top of the batter before baking. I like the way they look when sprinkled on top – as the tops rise, the nuts bake into the muffin. You can also make some with and without nuts and easily tell them apart.
Drop batter into muffin cups or a well-greased muffin pan and bake at 325 for 20-25 minutes or until done.
* The recipe originally called for 1 cup of oil, but I’ve reduced it to 1/4 cup by using the peach and the muffins are still nice and moist. You can experiment with more oil if needed, or make the regular version if you don’t have a peach handy. An equal amount of applesauce can also be substituted for the oil.