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Parve
Easy
1 Hour
Diets 
These delicious kugels freeze well and are an excellent accompaniment to any meat dish. I have been making a sweet zucchini muffin/kugel for many years and I was ready for a change. The recipe went through quite a metamorphosis until this more savory version was born.
Yield: About 16 mini kugels
3 eggs
1 cup oil
1/4 cup sugar
2 cups Glicks Flour
1 and 1/2 teaspoons salt, divided
1 teaspoon Haddar Baking Powder
4 medium-large zucchini, 2 peeled, 2 unpeeled
1 Spanish onion
12 button mushrooms
1 clove garlic, minced
pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
In a bowl, mix the eggs, oil and sugar. Mix together the flour, half a teaspoon of the salt, and the baking powder together and pour into the egg mixture. Mix well. The batter will be a stiff consistency.
Grate the zucchini very finely, using the small holes of the grater. Add one teaspoon salt to the zucchini and mix. Place zucchini in a colander set up over a bowl to let all the liquid drip out.
Grate the onions and mushrooms finely (you can use a food processor) and mix with drained zucchini.
Add the zucchini, onions, mushrooms and garlic to prepared batter. Mix to combine.
Spoon batter into greased muffin tins. Bake for half an hour. When they are ready, remove from the muffin tins by loosening around the edges with a sharp knife. Cool on a wire rack.
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