Now that we are living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes.
I've been experimenting with muffins and have settled on this one, a riff on our banana bread recipe.
Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make!
No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough.
Watch How to Make Zucchini Muffins
Nuts and Raisins Are Optional
I say that the nuts and raisins or dried cranberries are optional because today I watched my favorite 12-year old friend pick out all of them while still declaring how much she loved the muffins.
If you like nuts and raisins (or dried cranberries) by all means keep them in.
Want To Use Up Zucchini? Try These Recipes
For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version tastes better.
Depending on if you include both walnuts and dried fruit and your baking pan, you may have batter for more than 12 muffins (more like 18).
A quick note about the shredded zucchini used for this recipe. Zucchinis can vary considerably in their moisture content. If they are garden picked, they are likely to have a lot of moisture. If they are off season from the market, they may be on the dry side. A trick my grandmother used to do when dealing with dry zucchini, was to shred it, sprinkle some water over it, then let it strain in a fine mesh sieve.
To measure out the flour if you don't have a kitchen scale, fluff up the flour in its container first. Then do a light scoop with a measuring cup in one motion. Level off the top with the side of a knife.
2 large eggs
1 1/3 cup (270g) sugar
2 teaspoons vanilla extract
3 cups (360g) packed grated zucchini
3/4 cup unsalted butter, melted
2 3/4 cups (400g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup walnuts, optional
1 cup raisins or dried cranberries, optional
Preheat the oven:
Preheat the oven to 350°F (175°C).
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
Make the batter:
In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Combine the wet and dry ingredients:
Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
Fill the muffin pan:
Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.
Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||6%|
|Total Sugars 24g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|