Zucchini Streusel Teacakes

Zucchini Streusel Teacakes

I am of the opinion that muffins, like many other things in this country, are way too large for their own good. I only need a muffin that will last through a cup of tea. I don’t need one the size of a softball that is enough for two meals.

These delicate little teacakes are lightly spiced and obviously loaded with zucchini. So if you’re trying to sneak zucchini into your little ones you’ll need to wait for my aunt’s chocolate zucchini cake recipe.  I based these teacakes on Jane Brody’s Grate Zucchini Bread recipe from her Good Food cookbook.

Zucchini Streusel Teacakes Recipe

One medium zucchini, grated medium fine

1 egg

1 egg white

2 t. vanilla

1 t. cinnamon

1 t. cardamon

1/2 c. olive oil

3/4 c. whole wheat flour

3/4 c. white flour, unbleached all purpose

1 t. baking powder

1/2 t. baking soda

1/3 c. basic 1-2-3-4 streusel for the batter

1 c. basic 1-2-3-4 streusel for the tops

Stir the zucchini and the wet ingredients together. Combine the dry ingredients, then quickly stir them into the zucchini mixture. Stir in the 1/3 c. streusel. It will look like there is entirely too much zucchini, but keep calm and carry on.

Divide the batter among muffin cups. I made these teacakes fairly thin, so I spread it between 18 cups. If  you would like them thicker just use 12. Top each one with a sprinkle of streusel.

Here they are, fresh out of the oven.

I like to freeze these to take to work for a mid-morning snack. They will keep 2-3 days, but they are best fresh in my opinion (with a little schmear of butter).

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