Good recipe for zucchini muffins?

lpinkmountainAugust 14, 2014

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



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).

    Bookmark   August 16, 2014 at 8:26PM
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Who could ask for more! Very cool photo too, thanks Martha!!

    Bookmark   August 16, 2014 at 8:42PM
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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)
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
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 350ð for 18-22
minutes or until a toothpick inserted near the center comes out

Read more:

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

    Bookmark   September 7, 2014 at 12:31PM
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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......

    Bookmark   September 7, 2014 at 2:29PM
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I finally got the chocolate zucchini muffins made. Very cute and VERY chocolatey! I liked the raspberry addition too.

    Bookmark   September 13, 2014 at 3:12PM
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