Over-the-top Zucchini Bread Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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it's that time of year! Zucchini aplenty.I have been using the majority of this recipe for going on 12 years now. This time however, I decided to see what my friends in the test kitchen at Cook's Country considered to be good zucchini bread. Read more . We don't agree on all aspects, but I admire some of their use of the yogurt as opposed to sour cream, like I was using. These are very quick, easy, and absolutely fabulous! I am looking at a filling for these muffins, but I think I'm going to withhold that information for now ;-) try these first - then we'll talk about the cream cheese filling that I'm putting in lol. As usual for me, I'm using giant muffin pans, but I have adjusted the Times so that they should reflect using standard pans. If you're using giant muffin pans, I found that 23-25 minutes is perfect. Ingredients:
1 pound zucchini |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 1/2 teaspoon freshly ground cinnamon |
1/2 teaspoon freshly ground allspice |
1/2 teaspoon freshly ground nutmeg |
1/2 teaspoon salt |
1 1/4 cups sugar |
1/4 cup light brown sugar |
1/4 cup plain yogurt |
2 large eggs |
1/2 tablespoon white vinegar |
6 tablespoons vegetable oil (i like to use high-quality sunflower or safflower oil) |
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat the muffin pan with vegetable spray. If you want to make a loaf - then use a 9 x 13 inch loaf pan, coat that with vegetable spray
2. Shred the zucchini and place in a colander with small holes or a sieve and squeeze the moisture out of it... not all of the moisture needs to be removed, but you should get a fair amount out.
3. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.
4. Whisk sugar, yogurt, eggs, vinegar, and oil in bowl until combined.
5. Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combined. Transfer batter to prepared pan. If making muffins, fill the muffin cups 3/4 full.
6. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. For baking muffins, start checking at 17 minutes, they should be done sometime between 17 and 25 minutes.
7. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour before wrapping.
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