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Good recipe for zucchini muffins?

11 years ago

We have one of "those" zucchinis that we got from a friend, kinda seedy and best for zucchini bread. Except I don't like to make quick breads, I much prefer muffins since they are easier for me to freeze individual portions. Anyone have a good T&T recipe for zucchini muffins? Something like bread but in muffin form? Thanks!

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Comments (5)

Linderhof1208
11 years ago
These are wonderful and they ARE called muffins! Full of zucchini and raspberries and chocolate -- ALL of the food groups!

Martha

CHOCOLATE CHOCOLATE CHIP ZUCCHINI RASPBERRY MUFFINS

1 2/3 c. flour
1/3 c. plus 1 T. cocoa powder, sifted
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 large eggs
2/3 c. sugar
2/3 c. brown sugar
1 T. instant espresso dissolved in 1 T. water
1 t. vanilla
1/2 c. vegetable oil
1/3 c. sour cream
1 cup finely grated zucchini
3/4 c. semisweet chocolate chips
4 oz. fresh raspberries
Powdered sugar for dusting

Heat the oven to 350. Butter and flour or use muffin cup liners in a 12 cup muffin tin.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

In the bowl of a stand mixer beat the eggs and both sugars together on medium speed until smooth, lightened and somewhat increased in volume, about 1 minute. Add the reconstituted espresso, the vanilla, oil, and sour cream and mix again for 1 minute. With the mixer running on a very low speed, gradually add the dry ingredients into the wet, beating just until combined and stopping to scrape down the sides of the mixer when necessary. Add the zucchini and mix until just combined. Stir in the chocolate chips and raspberries. Spoon the batter into the muffin cups.

Bake until the muffins are fully risen in the middle and a wooden pick inserted in the center comes out clean, 23 to 25 minutes. Let the muffins cool in the pan for 10 minutes and transfer to a cooling rack to cool completely. Dust lightly with powdered sugar (only if serving right away).
lpinkmountain
Original Author
11 years ago
Who could ask for more! Very cool photo too, thanks Martha!!
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Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE Â¼ Pound Bacon, diced 2 Cups Diced Potatoes, Â½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, Â½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautÃ©ing In a large frying pan, add the Bacon and sautÃ© until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sautÃ© only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sautÃ© the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt Â¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour Â¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced Â¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.
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I just made a double batch of these, and they are delicious! Don't think any will make it to the freezer though. I made one tray of full sized muffins, and with the rest of the batter I used the mini muffin pans, and it made about 3 1/2 dozen. The minis took about 15 minutes to cook, but I am at a high altitude (~ 6,000), so it would be less than that for most folks. I have a 3 year old and a six year old, and the minis are perfect for them. The thing I like about these muffins is that they aren't too sweet, so they would be perfect for breakfast, with a cup of coffee of course : ) Thanks for the recipe Linda! It was the perfect way to use up the last of the zucchini. We are expecting a hard freeze tonight. Bonnie
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Did you thaw the zucchini first, or just pour boiling water over the frozen? Deanna - I've never used Splenda for baking, but I've used part (usually no more than 2/3 total, in this recipe I'd use 1C) whole wheat pastry flour and applesauce, *no* sugar in my zucchini bread (in this recipe with the cocoa I might use 1/2C sugar, cut it down next batch after I taste them) and my kids love it. But I'm sure they'll love chocolate more! Thanks for the recipe Linda Lou
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The Blue bery muffins Ivamae post a while back are very good. Blueberry Muffins - makes 9 large ones. The batter is very thick 1 1/2 cups all purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2. Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4. Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. It is so very easy and they freeze well, too. Pic of the muffins and more Ideas here: Click it
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lpinkmountain
Original Author
11 years ago
I had to make a different recipe because I did not have the cocoa powder or the raspberries. Going to the store today to get some, along with some other things I need. Meanwhile, here is the recipe I did make, which was also excellent. It is from "Taste of Home" Web site.

Orange Zucchini Muffins - (makes 12)
Ingredients
1 cup shredded zucchini
1-1/4 cups all-purpose flour
3/4 teaspoon ground nutmeg, divided (I just used 1/4 tsp. in with the batter. Did not do the topping)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup packed brown sugar (I used 2/3 cup)
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup raisins
1 tablespoon sugar
Directions
Squeeze zucchini until dry; set aside. In a large bowl, combine the
flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and
salt. In another bowl, whisk the eggs, brown sugar, oil, orange
juice, orange peel and vanilla. Stir into dry ingredients just until
moistened. Fold in raisins and reserved zucchini.
Fill paper-lined muffin cups two-thirds full. Combine sugar and
remaining nutmeg; sprinkle over batter. Bake at 350ÃÂ° for 18-22
minutes or until a toothpick inserted near the center comes out

Read more: http://www.tasteofhome.com/recipes/orange-zucchini-muffins#ixzz3CeDl8aiH

Lpink's notes: I didn't do the nutmeg sugar topping, just topped with some pre-made cinnamon sugar I had on top of the stove. Was still great! I also added 1/3 cup diced walnuts.

Here is a link that might be useful: Zucchini Orange muffins - Taste of Home
pkramer60
11 years ago
Laurie, I saw your post about losing you favorite aunt. You and you family have my sympathies. (FB would not let me post)

Back to the topic......
lpinkmountain
Original Author
11 years ago
I finally got the chocolate zucchini muffins made. Very cute and VERY chocolatey! I liked the raspberry addition too.

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