Hobby Farms

Zucchini Raisin Muffins


This is not your average zucchini recipe as it meets the “under 0.85 water activity” level requiremen­t for most states to qualify as a nonhazardo­us baked good.

“A key element to making this happen is to drain as much of the water out of the vegetable as possible,” says Danielle Matson, a Wisconsin-based pastry chef and member of this North Central Region Sustainabl­e Agricultur­e Research & Education team developing these tested recipes using farm produce.

YIELD: 18 muffins

WATER ACTIVITY: aw 0.8343 (Water activity test conducted by Deibel Laboratori­es in Madison, Wisconsin.)


• 3 cups shredded zucchini, water removed (see notes)

• 12⁄ cup sugar 3

• 2⁄ cup vegetable oil 3

• 2 teaspoons vanilla

• 4 eggs

• 3 cups flour

• 2 teaspoons baking soda

• 1⁄ teaspoon baking powder 2

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 1⁄ teaspoons ground cloves 2

• 3⁄ cup raisins 4


Whisk together flour, baking soda, baking powder, salt, cinnamon and clove.

Combine zucchini, sugar, vanilla, eggs and oil.

Add dries to wet. Mix until almost incorporat­ed. Add raisins.

Using a 1⁄4- cup scoop, portion into a paper lined muffin tin.

Bake at 350 degrees for 17 to 20 minutes until a toothpick inserted at the center comes out clean.

Remove from pan to cool.


• To remove water from zucchini, place shredded zucchini in a bowl and sprinkle with salt. Let sit 30 minutes and place in fine-mesh strainer to drain out any remaining water. You can also place in a lint-free dishtowel and ring the dishtowel out to remove water from zucchini. Doing small amount at a time, will yield a better result.

• Any dried fruit will work in this recipe.

• Try different spices, such as allspice, ginger, etc.

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