Carrot-Zucchini Muffins

It is the last day of the school holidays, and I wanted to make something a little memorable for the kids. Carrot-zucchini muffins sounded perfect- something different, yet loaded with goodness.
Unfortunately, though, the kids both binged on biscuits an hour before lunchtime, and didn't exactly enjoy these as much as I hoped they would. But they were good, and I am definitely tempting them with it again, before giving up.

1/2 cup powdered sugar
2 cooking oil
1/2 tsp. salt
2 large eggs
1 cup grated zucchini
2 cups grated carrots
1 cup white whole what flour (or all-purpose flour)
1/2 cup wholewheat flour

1 tsp. baking powder
1 tsp. ground cinnamon 

Method

Preheat oven to 180 degrees. Prepare a pan with 9 standard muffin cups.

In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, and cinnamon powder.

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Zucchini bread

I have been intending to make a carrot cake for the longest time, but ended up making a zucchini bread instead.

1 1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
2 tablespoons butter, softened
1 tablespoon sugar
1 large egg
1/4 cup buttermilk
1 cup coarsely-grated zucchini
1 tablespoon dry basil (recipe called for 1/2 cup finely-chopped fresh basil)

Preparation:
In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
In another bowl, cream together the butter and sugar; beat in the egg and the buttermilk (beating until the mixture is combined well). Stir in the grated zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
Spoon mixture into a greased bake tin, and bake in microwave for 5 minutes (or at 400F for 10-15 mins).
Let it cool.
Recipe called for a cream-cheese based frosting, but I cheated and spread cheese spread instead *face palms*
Goes really, really well with raw baby-radishes.

Spinach Soup

This soup can be had hot or cold, and I normally make it before a workout and shove it in the fridge, so it is ready to slurp when I return. The original recipe requires potatoes, but since my friend MP was looking for soups without potatoes, I made it without them this time. It was so good, I am making it this way from now on.

Soak 5 almonds in warm water for a few hours
Wash and clean one big bunch of spinach. Remove stalks, chop finely and keep 1/3 of it away.
Wash and dice one medium zucchini.
Heat 1 tsp butter (or substitute with oilve oil), and fry 4 cloves of garlic.
Add diced zucchini and fry till slightly tender. Add chopped spinach leaves and cook on low heat till the water releases, and the spinach starts to turn soft.
Put the mixture of garlic, zucchini and spinach in a blender. Add 3 tablespoons curds, the soaked almonds, and the raw spinach that had been kept aside.
Blend till it attains a smooth consistency. Add salt and freshly ground pepper to taste.
Can be had hot or cold.

Stuffed Zucchinis

The other day, I bought 250 gms of zucchini on a whim, then looked for something to do with it. Inspired by a recipe for zucchini stuffed with minced beef, I threw a bunch of ingredients together. And loved it. 

 

Cook soya nuggets (rough guide- 2 or 3 tablespoons for every zucchini). Drain, and coat with tomato-chilli sauce.
Add cheese spread (2 tsp for every zucchini), to the nuggets and mix well. Add parsley, basil and salt to taste.
Wash zucchinis, scrap the skin very lightly, cut in half lengthwise and scoop out the seeds.
Rub a small amount of oil to the skin, place the mixture inside the hollow, and cook in the microwave for 2 mins till zucchini is soft.
Tastes best as it is (without any accompaniments).