Zucchini-Citrus Madeleines

While we’re on the subject of adding savory ingredients to desserts, let me introduce you to the zucchini-citrus madeleine. Perhaps it sounds strange, perhaps it doesn’t, but either way I assure you it tastes amazing. Light, zingy, refreshing. And the madeleine shape adds an extra level of enjoyment I think—though the recipe is equally delicious baked as mini loaves. Enjoy any time of day, from breakfast to dessert.

Note: Leave the peel on the zucchini—that’s where all the nutrients are, and the color contrast is quite pleasing.

Ingredients

3 eggs

1½ cups sugar

1 cup oil

Zest of 1 orange

1/4 cup orange juice

2 cups zucchini, grated (leave the peel on)

2 cups flour

1½ teaspoons baking powder

1 teaspoon baking soda  

Dash of nutmeg

1/2 teaspoon salt

Preheat the oven to 350˚F.

Grate the zucchini using either a cheese grater (larger holes) or one of those handy devices that look like a regular vegetable peeler but have jagged blades like teeth. Don’t buzz it up in a food processor or blender unless you want mush. Which is fine, but you lose the texture.

In a medium bowl with an electric handmixer (or in the bowl of a Kitchenaid mixer with the paddle attachment), beat the eggs and sugar together until the mixture is fluffy and pale yellow. Mix in the oil and orange zest and juice. Gently mix in the zucchini. Add the flour, baking powder, baking soda, nutmeg and salt. Blend until the dry ingredients are just moistened.

Pour into madeleine molds, or mini loaf pans. This makes 20 regular-sized madeleines, and should fill 2-3 mini loaf pans, but don’t be afraid to adjust the recipe to suit your desired quantity.

Bake for about 15-20 minutes. Allow to cool.