I’ve had this Zucchini Bread recipe for so long – I’ve forgotten where it came from! Well, kudos to whoever it was, since this is a really delicious recipe – worthy of being passed on for sure. It was originally written to make 2 loaves. However – I quite love “individual” servings”, so I began making it into jumbo muffins. They freeze beautifully! I store them in zip lock sandwich baggies – 1 per baggie – then freeze them. I grab one as I’m leaving for work, and by the time I get there – it’s thawed, and ready to enjoy with my coffee!
I don’t think adding zucchini to a baked good is exactly meant to make it TASTE like zucchini – so don’t worry if you’re not a fan of zucchini. But it definitely adds amazing moistness, as well as texture and color. OK, perhaps it makes a muffin or bread “healthier”?? And if that makes you try this recipe, then I’ll go with that~!
The best taste and aroma from this recipe for sure is the addition of cinnamon. I love to add chopped walnuts as well – but nuts are not essential, since this recipe is delicious without them.
ZUCCHINI MUFFIN RECIPE (makes 14 jumbo muffins)
Preheat oven to 350 degrees. Bake 25 – 27 min.
Prepare jumbo muffin pans with paper liners. (This recipe makes 14 jumbo muffins. To make about 24 regular sized muffins, but you will need to shorten the baking time).
INGREDIENTS:
* 3 large eggs
* 1 c vegetable oil
* 2 1/2 c granulated sugar
* 2 c grated zucchini (about 2 small zucchini)
* 2 tsp cinnamon
* 1 tsp salt
* 1 tsp baking soda
* 1/4 tsp baking powder
* 3 c all purpose flour
* 1 c chopped walnuts
Shred the zucchini. Measure 2 cups, set aside.
Beat the eggs in a stand mixer using a whisk attachment, til foamy (about 3 min.). Add oil and sugar. Beat til well-combined and thick.
Add 2 c zucchini to the batter, along with salt, cinnamon, baking powder and baking soda. Mix til blended.
Add flour, 1 cup at a time mixing between additions. Fold in chopped nuts.
Fill jumbo muffin pans with 2 large ice cream scoops (about 3/4 full). Top with cinnamon and sugar, and a few chopped nuts if desired.
Bake in center of the oven for 25 – 27 min. Test with a toothpick in the center of 1 muffin – it should have a few moist crumbs on it when done. These muffins remain “flat” – so don’t expect a rounded top.
