November 16, 2014
I know I’ve been remiss not posting for the past couple of weeks, but hopefully this latest batch of recipes will make up for it. To continue with the fall theme of many of my recent posts, I present to you another squash-based recipe. Zucchini bread muffins!
You may be thinking to yourself “Zucchini bread muffins?” Are they savory? Are they weird? Do they even taste good?
Well my friends, my zucchini bread muffin recipe actually makes slightly sweet muffins with a lovely taste of zucchini. It’s not too sweet, it’s not too strong and it’s perfect as a snack or a breakfast muffin or even dessert. Trust me, how else would you rather get some of your veggies in a day then disguised in a muffin?
Even my boyfriend Sean, leery of something as ambiguous as a zucchini bread muffin before he tried it, agreed that they’re really tasty after all. In no time, this quick and easy recipe will be a go-to for you – especially during the summer when the zucchini are everywhere and as big as baseball bats.
Zucchini Bread Muffins
Makes: 12 muffins
- 1 egg, beaten
- 1/3 c. brown sugar
- 1/3 c. white sugar
- 1 medium zucchini, grated
- 2 tsp. vanilla extract
- 1/2 c. vegetable oil
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray and set aside.
- Grate the zucchini using a hand grater.
- Mix together the sugars, egg, zucchini, vanilla extract and vegetable oil in a medium bowl until evenly combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the 12 muffin tins, and bake for 16 – 18 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes before serving.