Zucchini Muffins

Zucchini Muffins

This recipe is pretty much my zucchini bread recipe that I've used for years. I don't have many of my recipes down to precise measuring, but this about sums it up! The muffins turn out crunchy outside, nice and moist inside. Same thing when done as a loaf in a bread pan.




Ingredients
•3 cups grated fresh zucchini (or one medium to large garden zucchini)
•2/3 cup melted unsalted butter or 1 cup of oil ( I use olive oil or veggie oil)
•1 1/3 cup sugar (can be reduced or use honey to taste)
•2 eggs, beaten
•2 teaspoons vanilla
•2 teaspoons baking soda
•Pinch salt
•3 cups all-purpose flour (I use 1.5 cups of white and 1.5 cups of wheat flour)
•2 teaspoons cinnamon
•1/2 teaspoon nutmeg
•1 cup walnuts (optional)
•1 cup raisins or dried cranberries (optional)


Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a toothpick, if it comes out clean, they are ready. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Question! What's the yield? I'm going to make these this afternoon and freeze them as I'm the only one who will eat them.

Okay. I got 19 delicious muffins from the recipe. We'll call it one and a half dozen and let that 19th muffin be a treat for the baker!

I followed the recipe to the letter and found it to be perfect in the sweetness of them. In fact, they tasted exactly like the Zucchini Cake I make.

Thanks, Piper for the recipe!

Sherry, there's some zucchini stuck in your teeth.

Julie wrote:Sherry, there's some zucchini stuck in your teeth.

There is?!

Piper I love your avatar. It says everything. And it's so beautiful.

I'm actually here with a foody question. Doc told hubby he needs to incorporate goat's whey into his diet. How can I get some goats whey into hubby? And let's not forget, I'm a challenged cook....

eva, does this help?

http://www.google.com/products/catalog?rlz=1T4GGLL_enUS313US313&q=goat+whey&um=1&ie=UTF-8&tbm=shop&cid=3467666392842509429&sa=X&ei=QcpiTrzKIbPF0AGCp_3zCQ&ved=0CFoQ8wIwAA#

Thanks Jules!!!!!! But I was hoping to get a goat too........

I don't think the goat would like that.

...................

Julie wrote:I don't think the goat would like that.

...................

Julie, you could try being a little open minded. I have a wonderful backyard (just ask the beaver that came to visit) ~ we have corn, lettuce, strawberries, tomatoes (albeit green), spinach, the list goes on.

The goat might be very happy..........

Maybe you're right.

Sherry wrote:Okay. I got 19 delicious muffins from the recipe. We'll call it one and a half dozen and let that 19th muffin be a treat for the baker!

I followed the recipe to the letter and found it to be perfect in the sweetness of them. In fact, they tasted exactly like the Zucchini Cake I make.

Thanks, Piper for the recipe!

You're welcome, Sherry! I really never have an exact yield, depends on how much zucchini I use. I've never made a zucchini cake! Recipe?

I'm doing alot of canning but will, as soon as i can, get the recipe up!

Again, this is a fantastic muffin recipe!