or, “How come I’ve never posted a zucchini muffins recipe? in over 10 years of blogging ….” Maybe it’s because I’m never sure if there are 2 c’s or 2 n’s in zucchini.
1 cup grated zucchini (about 1 small)
1/2 cup canola or vegetable oil, or 1 stick unsalted butter, melted & cooled
1/4 cup packed light or dark brown sugar or honey
1/4 cup granulated sugar
1 large egg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons real vanilla extract
1 and 1/2 cups (190g) all-purpose flour
optional: 1 cup semi-sweet chocolate chips (or chopped nuts, raisins, etc)
Grate the zucchini and set it aside in a colander or strainer.
Heat the oven to 375° (or 350° for a loaf). Line a 12-well muffin tin with papers, or grease it with softened butter, making sure to get the top of the pan. For a loaf of zucchini bread, grease a loaf pan. I especially like the tea bread size, 12 x 4 inches, longer and narrower than a regular 9 x 5 loaf – it seems to work best for sweet loaves like this.
Measure the oil (or cooled melted butter) into a large mixing bowl. Add sugar(s) and honey of using and egg, and mix well. Add the baking powder, baking soda, salt, and cinnamon. Grate in the nutmeg, or just spoon it if you have powdered. Pour in the vanilla, and mix lightly. Add the flour, and top it the zucchini, squeezing some of the moisture out of it as you transfer it by handfuls to the mixing bowl. Fold in the flour and zucchini, then add the chocolate chips, if using. Mix everything until there’s no dry flour or big clumps of zucchini, but try not to over-mix.
Scoop the batter into the prepared pan, and bake for 20-25 minutes, until browned and firm. Bake the loaf 35-50 minutes at 350°
Originally posted July 2019