Individual Zucchini Muffins for your next festive get together

In Israel, the latest trend at wedding receptions is to make many dishes as single servings.

Mini cakes or Petit Fours on the desert table have been around for decades.  Now you can find an entire table dressed with 50 -100 martini glasses filled elegantly with single servings of fruit salads or you’ll find shot glasses with mini salads to munch on.  How sweet!
I thought I would join the trend and make zucchini muffins for Shabbat instead of zucchini kugel. This recipe is adapted from one of my favorite kosher cookbooks, “Gatherings,” a project by the parents of Netivot HaTorah Day School in Toronto.

Galilee Green Zucchini Muffins

Ingredients:

• 4 grated medium-sized zucchinis
• 2 grated onions
• 2 eggs
• 1 cup wheat or rice or potato flour
• ½ cup of water
• ½ cup of Galilee Green Olive Oil
• 2 teaspoons salt
• ½ teaspoon ground black pepper and garlic powder
• ½ teaspoon red pepper flakes

Directions:

1. Preheat oven to 350F/180C
2. Drain grated zucchini to remove excess moisture by squeezing handfuls of grated zucchini
3. Mix the grated zucchini and remaining ingredients in a bowl
4. Place large cupcake holders into a muffin tin
5. Spoon mixture into individual cupcake holders
6. Sprinkle hot pepper on each muffin
7. Bake for 45 minutes or until golden and feels quite solid when you press on them

I prefer to serve this delightfully tasty side dish at room temperature.  It has all the right flavors and is great with any protein and will definitely enhance your meal.

This recipe can be also be baked in a 9 x 13 inch baking pan as a zucchini kugel. Just bake the kugel a little longer.