Zucchini Bread (or Muffins). The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg. Zucchini-Chocolate Chip Muffins “These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.” - edhoward.
Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. These Zucchini Bread Muffins are so moist, tasty, and flavorful, and are a great way to use up all that fresh, farmers market zucchini that’s in season right now. You can cook Zucchini Bread (or Muffins) using 16 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Zucchini Bread (or Muffins)
- You need 1/3 cup of unsalted butter, melted and cooled slightly.
- You need 1/2 cup of brown sugar.
- Prepare 1/4 cup of granulated sugar.
- Prepare 1 of large egg, at room temperature.
- Prepare 1/2 cup of plain Greek yogurt, at room temperature.
- It’s 1 1/2 tsp. of vanilla extract.
- It’s 3/4 cup of whole wheat flour.
- It’s 3/4 cup of all purpose flour.
- Prepare 1/2 tsp. of baking powder.
- Prepare 1/2 tsp. of baking soda.
- It’s 1/2 tsp. of salt.
- You need 2 tsp. of ground cinnamon.
- Prepare 1/4 tsp. of ground nutmeg.
- You need 1 cup of shredded zucchini.
- Prepare 3/4 cup of add ins (walnuts, raisins, chocolate chips, etc.).
- You need of Rolled oats, optional for topping.
If you’re in the mood for more sweet zucchini recipes, you’ve gotta try my Lemon Poppy Seed Zucchini Bread, Zucchini Cookies with Cream Cheese Frosting, and Cinnamon Swirl Zucchini Bread A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Lightly spray or line one muffin tin, set aside.
Zucchini Bread (or Muffins) instructions
- Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside..
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside..
- In a seperate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use a rubber spatula to fold it together until just combined. Then fold in the zucchini and the add in of your choice..
- Bread: Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil. Let it cool in the pan on a wire rack until it’s cool enough to handle..
- Muffins: Scoop the batter into greased or lined muffin tins about 2/3 of the way up and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack to cool completely..
- Mini Loaves: Pour the batter into greased mini loaf pans and bake 33-38 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan on a wire rack until they’re cool enough to handle..
In a small glass measuring cup or bowl, whisk together the buttermilk, egg, oil, sugars, vanilla and grated zucchini. Banana Zucchini Muffins are a great way to use up that last bit of zucchini as we enter into the Fall months. These are really the best Banana Zucchini Muffins ever! While these are the best Banana Zucchini Muffins ever, I also have a Best Zucchini Bread recipe you should try! I love this recipe and get compliments on the muffins all the time.