Zucchini Muffins
Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.
Zucchini Muffins
Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.
To a medium mixing bowl, add:
1 1/2 cups flour
1/2 cup sugar
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/16 tsp cloves
Sift together. Add all of the following to the dry ingredients before mixing:
8 oz zucchini, finely shredded
1/2 cup yogurt (plain recommended)
3 Tbsp oil
2 Tbsp milk
1 tsp vanilla
Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.
Set aside, resting batter ~5 minutes. Then stir in:
1/4 cup miniature chocolate chips
Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.
Brenda’s tips:
Serving size: 12 standard muffins
These muffins work best if muffin/cupcake liners are NOT used
This recipe can be doubled
Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed
Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter
Window to B’s kitchen . . .
