The other day I received the largest zucchini I have ever seen...EVER! A friend of mine explained she received the zucchini from yet another friend...and she didn't know what to do with it, and could I use it? (Umm...yes please!) I said I would make a couple quick bread loaves for us. She was thrilled and so was I. But after making the bread...I still had 2/3 of a zucchini left! (Honestly, it was that big.)
So here is the next batch I made...zucchini muffins. I wasn't too keen on the bread so I searched for a different, simpler muffin recipe. As it turns out, most of the recipes are the same when it comes to quick breads (meaning no yeast required) but with variances on the baking powder and spices. I decided to add a little more sugar to this one and amp up the baking powder. I think the result turned these breakfast treats into more of a cupcake, but I was still pleased. I realized once they were in the oven that I forgot to add cinnamon. I had planned on making some cinnamon mascarpone & cream cheese frosting for the top, but the muffins weren't around long enough! (The boys ate a dozen one morning while Grampy was on duty, so I guess they liked the results as well.)
Quick Zucchini Muffins (makes 48 muffins)
- 3 cups all purpose flour
- 2 cups granulated sugar
- 3 large eggs
- 2 cups shredded zucchini (leaving the skin on adds fiber and color)
- 1 cup canola or vegetable oil*
- 1 Tablespoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 325 degrees F. Prepare 2 muffin tins by either lining with papers or greasing with shortening. After grating the zucchini (with a box grater or food processor) remove the excess moisture by either pressing it into a fine mesh sieve or squeezing it in layers of cheesecloth. Even some paper towels would work! Whisk together the dry ingredients in a medium bowl and the eggs, vanilla and zucchini in another. Combine the dry mix into the wet in 3 stages. Be careful not to over-mix. Using a large ice cream scoop, equally distribute the batter between the 2 muffin tins. Bake about 25-30 minutes. Cool in the pan for 10 minutes then remove to a wire rack so they stay light and airy. If you can, top with the cinnamon frosting; if not...just serve with a smile.
Each muffin contains approximately: 213 calories, 10g fat, 26mg cholesterol, 10mg sodium, 29g carb, 17g sugars, 2.5g protein
*For a healthier option, reduce the amount of oil used to 1/2 cup and add an additional 1/2 cup unsweetened applesauce. This brings the calorie content down to around 175 and fat is nearly cut in HALF at 5.5g.