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.