Sunday, August 01, 2010

summer squash and applesauce muffins

These muffins rely on yellow squash rather than the more popular (and obvious) zucchini

Around this stage of summer, many of us with gardens or CSA shares – as well as the budget conscious who take full advantage of cheap, seasonal produce – are facing a surplus of yellow squash and/or zucchini. You can use these two August staples pretty much interchangeably in recipes. Yellow squash is ever-so-slightly more watery than zucchini. But that is no reason for yellow squash to continually be upstaged by its more popular green sibling, especially where baking is concerned. In fact, I consider the higher water content of yellow squash to be an advantage, making for moister, lighter muffins and quick breads.



Bossa Nova is doing her best to appear innocent and look distinctly away from the plate of muffins.


Hence the concept behind my Summer Squash and Applesauce Muffins. I modified the Zucchini Bread recipe from my cookbook, and used it as the foundation for these easy breakfast treats. Not only is the name fun to say, but the recipe makes enough muffins to feed a small army. They freeze beautifully, but the fact that you can't eat just one means that they will probably disappear before you can say cucurbita pepo. [Aw. Go ahead, use zucchini if you must!]


Summer Squash and Applesauce Muffins
Makes 18 muffins

  • 2 cups shredded yellow squash
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 T vanilla
  • 3 cups flour [I use half spelt and half whole wheat pastry flour]
  • 1.5 T baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/2 cup raisins [optional]
  • 1/2 cup chopped walnuts [optional]

Preheat oven to 350 degrees. Line three 6-muffin tins with papers, or spray them lightly with cooking spray. Place shredded squash in a colander to drain for at least 30 minutes. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. [Do not overmix or you will end up with tough muffins!] Fold in nuts and/or raisins, if using.

Fill muffin tins 2/3 full with batter and bake for 18-24 minutes, or until knife inserted in center comes out clean. Tops should be golden brown. Allow to cook fully on a rack before eating.

19 comments:

Nanette said...

Thank you so much for this recipe. We are getting tons of yellow squash from our CSA this summer and I admit I'm not that fond of it. This is the perfect solution!

P.S. Just bought your cookbook for my Kindle and I'm greatly enjoying reading it.

Jes said...

I've never thought of using yellow squash in baking--those muffins look delish!

Millie said...

muffins a great treat for the lover in me...thanks sweety...I am making some today.

textual bulldog said...

Ditto what Jes said - I have never thought to use yellow squash, even though I love zucchini bread/muffins! Thanks for the idea, and those muffins are gorgeous!

The real L.A. love story. said...

omg yum! i used to have a recipe very similar to this one and i lost it for many years. thanks for posting this--definitely something i will have to make very soon.

Virginie Péan said...

Nice!
I love Bossa Nova appearing innocent. Cats are so good at doing this when there is food around.
I noticed you added The Nine Emotional Lives of Cats in your Current Obsessions. I loved this book too.

JL Goes Vegan said...

I'm impressed with anyone who uses the oven in the summer. I haven't touched mine since May. Hot in NY! But this recipe just might make me bake now, instead of the fall! :) Looks delicious!

marisel said...

Mmm, veggie muffins. I usually have the standard zucchini, pumpkin or carrot, but never squash. I'm sure it's tasty. Beautiful gladiolus and kitty.

Jackie said...

Great recipe, never thought of using squash, thanks.

Carrie™ said...

What a great idea! Although I'm not really a squash lover, I hate to pass up the uber cheap price. Now I don't have to. You are a genius lady!

dreaminitvegan said...

I don't know why I never thought of using the yellow crookneck squash. Thanks for the recipe!

Samuel said...

It looks really good. Will try it out soon. Thanks for the recipe.

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mayajo said...

This looks delicious, does it really taste good using yellow squash?

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Anonymous said...

Thank you so much! These are awesome vegan muffins. Everyone in my family loved them.

david in red rock said...

this recipe was reprinted in the Jul/Aug11 Vegetarian Times; I'm glad it was for two reasons- 1) turned me on to your website 2) it's a fantastic recipe! Lots of squash on hand but no soy or spelt flour. no applesauce...I substituted quinoa flour and pumpkin butter- the recipe performed beautifully and made for perfect father's day gifts for my dad.

Lynette said...

I tried these with carrots and crasins. I steamed the grated carrots for a couple minuets to soften them up. I did have to add some water to the mix to replace the liquid I didn't have from the squash. They turned out GREAT! Thank you for this great recipe. It now lives in my recipe box.