Friday, August 22, 2014

Zucchini Walnut Muffins

Yeah, I know.  This is the third zucchini muffin recipe I've posted.  But they are sooooo good, and they use up summer squash from the garden. Yea!

Zucchini Walnut Muffins

1.5 Cups unbleached flour (substitute as much whole wheat as you like)
1/3 C brown sugar
1/3 C white sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1.5 C grated zucchini (or summer squash of your choice)
2 eggs
1/3 C oil
1 tsp vanilla
1 C chopped walnuts

Preheat the oven to 375. Coat a 12-Cup muffin pan with cooking spray.

Mix the flour, sugars, baking powder, cinnamon, salt, and nutmeg in a medium bowl.

Beat the eggs in a large bowl, and add the zucchini, oil and vanilla.  Add the flour mixture and stir until just blended. Fold in the walnuts.

Divide the batter evenly into the muffin cups. (If you would like, you can sprinkle the tops with a little cinnamon sugar at this point.) Bake for 25-30 minutes until the tops are golden and the tester comes out clean.

Saturday, August 16, 2014

Chocolate Zucchini Muffins

Yes, I know.  I already posted a recipe for chocolate zucchini cake.  But we've got squash everywhere, and my son really, really likes these.

3 eggs
2 cups granulated sugar
1 cup sunflower oil
1/3 cup unsweetened cocoa powder
1 teaspoons vanilla extract
3 cups grated zucchini
3 cups all-purpose flour (I use 1 cup whole wheat and 2 cups unbleached)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chocolate chips

Preheat oven to 350. Coat 2 12-cup muffin pans with cooking spray.

In a large bowl, beat together eggs, sugar, and oil.  Add cocoa powder, vanilla, and zucchini.  Stir well.

Add the dry ingredients, and stir until just blended.  Stir in the chocolate chips. Divide the batter into the muffin cups.  Bake for 20-25 minutes.

You are supposed to let the muffins cool before you eat them.  Yeah, right.