Over-the-top Zucchini Bread Muffins
From shine 17 years ago
- 25 minutes to make
- Serves 6
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. See less
Ingredients
- 1 pound zucchini shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 ½ teaspoon freshly ground cinnamon shopping list
- ½ teaspoon freshly ground allspice shopping list
- ½ teaspoon freshly ground nutmeg shopping list
- ½ teaspoon salt shopping list
- 1 ¼ cups sugar shopping list
- ¼ cup light brown sugar shopping list
- ¼ cup plain yogurt shopping list
- 2 large eggs shopping list
- ½ tablespoon white vinegar shopping list
- 6 tablespoons vegetable oil (I like to use high-quality sunflower or safflower oil) shopping list
How to make it
- 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
- 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.
- Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.
- Whisk sugar, yogurt, eggs, vinegar, and oil in bowl until combined.
- 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 ¾ full.
- 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.
- Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour before wrapping.
The Rating
Reviewed by 8 people-
I can smell them and taste them yummmmmm im with vickie the cream cheese filling is to die for .......high 5
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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great recipe love zuchinni
momo_55grandma
in Mountianview loved it
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Ray-If you ever find the time, check out Kinsale, Ireland in images. Could bring a tear to a glass eye!!!! See ya friend
Sas
sas
in Farmington loved it
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