MEME'S ZUCCHINI BREAD MUFFINS
This is one zucchini bread recipe that we never get tired of in our house. Passed down from Meme, the kids are happy to have these muffins for breakfast, snacks, and even as a wholesome dessert. Enjoy!
Provided by TheGiftOfGrub
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 36 muffin tins with paper liners.
- Whisk sugar, oil, eggs, and vanilla extract together in a large bowl. Stir in zucchini.
- Combine flour, cinnamon, salt, baking soda, and baking powder together in a small bowl. Add to wet ingredients slowly and mix until just combined. Fold in walnuts.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes up dry, 20 to 25 minutes.
Nutrition Facts : Calories 186 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 113.2 mg, Sugar 11.5 g
ZUCCHINI MUFFINS
Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
- Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
- Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.
MOIST ZUCCHINI BRAN MUFFINS
Provided by Sandra Lee
Time 30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
- Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
- Spoon batter into prepared muffin cups, filling each 2/3 full.
- Bake for 20 to 22 minutes or until tops are golden brown.
- Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams
ZUCCHINI MUFFINS
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
- Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
- Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.
ZUCCHINI CORNBREAD MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
- Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
- In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
ZUCCHINI BREAD MUFFINS
These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
- In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
- In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
- Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
- Cool in pan 5 minutes; remove cups from pan to cool completely.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 15 g, TransFat 0 g
CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)
This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!
Provided by little_wing
Categories Quick Breads
Time 1h15m
Yield 2 loafs
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
- Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
- Add cream cheese and beat until blended.
- In a separate bowl, combine dry ingredients.
- Slowly add flour mixture to egg mixture, beating constantly until combined.
- Fold in nuts and zucchini.
- Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
- Cool for 10 minutes in pan before turning out.
Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8
GLUTEN FREE ZUCCHINI BREAD OR MUFFINS
This is a recipe my mother-in-law gave me that I converted to be gluten free. It was originally from a cookbook that she bought in Pennsylvania. You can also sub some of the zucchini for grated carrots. For example, 1 cup zucchini, 1 cup grated carrots, instead of 2 cups zucchini.
Provided by threehappypenguins
Categories Quick Breads
Time 1h30m
Yield 2 large loaves
Number Of Ingredients 14
Steps:
- Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
- In a separate bowl, combine the dry ingredients and whisk to combine.
- Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
- Add the rest of dry mixture and blend well.
- Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
- Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
- Makes 2 large or 4 small loaf pans, or about 36 muffins.
Nutrition Facts : Calories 2672.1, Fat 121.5, SaturatedFat 11.9, Cholesterol 372, Sodium 1542.6, Carbohydrate 380.3, Fiber 10.9, Sugar 237.3, Protein 25.2
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
VEGAN ZUCCHINI BREAD MUFFINS
Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.
Provided by Jonathan Pittman
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
- Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
- Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
- Transfer batter into muffin cups using 1/4 cup measure.
- Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 23.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 188.9 mg, Sugar 12.3 g
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