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Good recipe for zucchini muffins?

9 years ago

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!

Comments (5)

Linderhof1208
9 years ago
These are wonderful and they ARE called muffins! Full of zucchini and raspberries and chocolate -- ALL of the food groups!

Martha

CHOCOLATE CHOCOLATE CHIP ZUCCHINI RASPBERRY MUFFINS

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).
lpinkmountain
Original Author
9 years ago
Who could ask for more! Very cool photo too, thanks Martha!!
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I just made a double batch of these, and they are delicious! Don't think any will make it to the freezer though. I made one tray of full sized muffins, and with the rest of the batter I used the mini muffin pans, and it made about 3 1/2 dozen. The minis took about 15 minutes to cook, but I am at a high altitude (~ 6,000), so it would be less than that for most folks. I have a 3 year old and a six year old, and the minis are perfect for them. The thing I like about these muffins is that they aren't too sweet, so they would be perfect for breakfast, with a cup of coffee of course : ) Thanks for the recipe Linda! It was the perfect way to use up the last of the zucchini. We are expecting a hard freeze tonight. Bonnie
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natesgramma, I use this recipe for Chocolate Zucchini Muffins, I've never tried to freeze them but I've found that most muffins freeze very well. It's got a lot of sugar, a lot of fat and it's good, but I don't make them often, LOL. I think I got the recipe from All Recipes, maybe, a couple of years ago when I got a lot of zucchini. Chocolate Zucchini Muffins 3 eggs 2 cups white sugar 1 cup vegetable oil 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamom Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
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Emily, I'm sorry you had trouble. I think that too much flour might have been the problem. I know the recipe calls for 6 cups of flour, but whenever I make any kind of bread, I always hold back at least 1 or more cups. I only add more flour if I think the mixture is too, too wet. I forgot that I kind-of ran into the same problem you're describing. Even at the five cup stage, the flour mixture seemed more like a kneading dough than a batter. So I remember (now) adding about 1/4 -1/3 cup additional water to make it more batter-like. When I got the batter into the pans, I was so worried about over-proofing the dough. I didn't want to pop the pans into a hot oven and then watch the bread deflate. So I think I could have let the dough rise in the pans longer. I'm sorry you had trouble. Forgive me for not mentioning anything. This old gray mare's brain ain't what it used to be. I need to make a note on my copy of the recipe too or else the next time I make it, who knows what I'll remember. I hope you'll try the bread again. It really did turn out well. My biggest problem right now is that my husband keeps wanting to have "toast" snacks.
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lpinkmountain
Original Author
9 years ago
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)
Ingredients
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
Directions
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 350ÃÂ° for 18-22
minutes or until a toothpick inserted near the center comes out

Read more: http://www.tasteofhome.com/recipes/orange-zucchini-muffins#ixzz3CeDl8aiH

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
pkramer60
9 years ago
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......
lpinkmountain
Original Author
9 years ago
I finally got the chocolate zucchini muffins made. Very cute and VERY chocolatey! I liked the raspberry addition too.

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