Zucchiniloafmuffins Recipes

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 MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine melted butter and eggs in bowl; stir into flour mixture just until moistened. Stir in zucchini.
• Fill prepared muffin pan cups three-fourths full with batter. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
• Serve muffins with Butter with Canola Oil.

PINEAPPLE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F. Spray muffin pan cups with non-stick cooking spray or line with liner cups. Set aside.
• To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly. Stir in grated zucchini.
• Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using). Stir until JUST combined, being careful not to over mix. Just stir until there are no streaks of flour remaining.
• Scoop batter into prepared muffin pan, filling the cups almost to the top. Bake about 20-23 minutes, until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs on it.
• Let muffins cool in the pan a few minutes, then remove them to a wire rack to continue cooling.

ZUCCHINI ORANGE MUFFINS

Steps:

• Preheat oven to 425 degrees F. Grate zucchini and set aside.
• Zest one orange, and juice all the oranges. You'll need 3/4 cup orange juice total, 1/2 cup for the muffin batter, and 1/4 cup for the glaze.
• In a large bowl, cream together the butter and sugar. Add in vanilla extract and egg. Beat in the orange zest and 1/2 cup of orange juice.
• Add flour, baking soda and salt, just until combined. Fold in the shredded zucchini.
• Line a muffin pan with cupcake wrappers or spray with baking spray. Use a large scoop and add batter.
• Bake in 425 degree oven for 5 minutes. After 5 minutes, reduce heat to 350 (without taking muffins out) and cook for an additional 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
• While the muffins cool, make the glaze with whisking powdered sugar with 1/4 cup orange juice until desired consistency. If it's too thin add a little more powdered sugar. Drizzle over cooled muffins.

ZUCCHINI LOAF/MUFFINS

Steps:

• Mix the eggs, sugar, zucchini, oil and vanilla together.
• Add the remaining ingredients and combine.
• Pour into greased pans.
• Bake in 350°F oven:.
• 2 loaves 50-60 minutes.
• 24 muffins 25 minutes.