Zucchini Bread Or Muffins Adapted From Martha Stewart Recipes

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
• Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
• Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.

ZUCCHINI SPICE BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI NUT BREAD - MARTHA STEWART

Steps:

• Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
• Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
• Add dry ingredients and mix well.
• Fold in nuts and extract.
• Divide batter between loaf pans.
• Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
• Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.

ZUCCHINI BASIL MUFFINS

Steps:

• Preheat the oven to 200°C/425°F
• Grease muffin tins.
• Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
• Add the zucchini and basil and stir to blend.
• Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
• Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
• Serve while still warm.

SWEET ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
• In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
• In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
• Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
• Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

CRANBERRY-ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees.
• The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
• The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
• Combine the wet team and dry team, add the cranberries and stir until just mixed.
• Spoon the batter evenly into 12 muffin cups.
• Bake for 25-30 minutes.

ZUCCHINI BREAD (OR MUFFINS) - ADAPTED FROM MARTHA STEWART RECIPE

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.