Note: Whenever we slice oranges we throw the "ends" into a ziploc in the freezer. We chop these up very finely in a food processor or grinder to use in recipes that call for orange rind. It is a coarser chop, so doesn't work in all recipes, but is perfect for muffins.
4 cups of shredded zucchini
5 cups flour
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon salt
3 cups brown sugar
1 1/4 cups vegetable oil
1/3 cup orange juice
1/2 cup of chopped orange ends (see note above) or
1 whole orange cut into 8 pieces and pureed in a blender
2 teaspoons vanilla
Optional - 1 cup of chopped pecans
Preheat oven to 350 degrees and spray muffin tins with cooking spray, or line with paper liners.
Measure flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt into a large bowl and mix well.
Beat eggs with brown sugar. Add oil, orange juice and vanilla. Mix in chopped orange and shredded zucchini and stir together.
Make a well in the dry ingredients. Pour zucchini mixture over top. If using nuts, add now. Fold gently together just until dry ingredients are all moistened.
Fill muffin tins 3/4 full and bake at 350 degrees for about 18 to 20 minutes.
The White Oak Inn
Bed and Breakfast Foodie