Zukemuffins Recipes

ZUKE MUFFINS

Zuke Muffins image

Make and share this Zuke Muffins recipe from Food.com.

Provided by DilemmaDilemma

Categories Breakfast

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs
6 ounces fat free Greek yogurt
1 cup sugar
1/3 cup brown sugar
2 zucchini, grated
3 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts

Steps:

1.) Preheat oven to 350. Spray/line muffin pan.
2.) Beat eggs until light any foamy, about 3 minutes.
3.) Add sugars, oil/yogurt, and zukes. I didn't dry off the veggies, and everything turned out fine. Combine with a spatula.
4.) Add dry ingredients, continue to combine with your spatula until completely incorporated.
5.) Bake for 20 minutes. I used a cookie scoop to portion the muffins, two scoops should fill the individual spaces. Also, instead of making more muffins, I put the remainder of the dough into an 8" square pan-to take to work tomorrow. Do not over bake.

Nutrition Facts : Calories 127.1, Fat 2.5, SaturatedFat 0.4, Cholesterol 26.6, Sodium 171.1, Carbohydrate 23.9, Fiber 2.3, Sugar 12.3, Protein 3.8

BEST EVER ZUCCHINI MUFFINS

Best Ever Zucchini Muffins image

I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!

Provided by personiussarah

Categories Breads

Time 40m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 14

Ingredients

4 cups flour (I used spelt flour from Whole Foods, but you could use all-purpose or wheat flour )
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 teaspoons cinnamon
2 eggs
2 tablespoons flax seeds
6 tablespoons water
2 cups sugar (I used demira or raw sugar)
3/4 cup oil
3/4 cup applesauce (no sugar added )
3 cups zucchini, grated
1 1/2 cups raisins
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
Mix first 5 ingrediants ( flour - cinnemon ).
In a seperate bowl, mix remaining ingrediants.
Add the flour mixture and stir just until combined.
Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy! :).

Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2

ZUKE PECAN BREAD

Zuke Pecan Bread image

I found this great Zuke Bread recipe in the Rocky Mountain News, but, it originated in The Uncommon Gourmet Cookbook by Ellen Helman. I've made it many times over the years and have always had good luck with it. I also like to make muffins out of this batter as well. Fill them about 2/3 full and bake about 25 minutes at 350 degrees. Bread or muffins freeze really well. I cut down the prep time by grating and freezing 3 cups of Zuke's in freezer bags and defrosting as I need them.

Provided by Laudee

Categories Quick Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 15

Ingredients

3 eggs, beaten
1 cup oil
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 cups unpeeled zucchini, coarsely grated
3 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 pinch clove
1 pinch nutmeg
1 cup chopped pecans
1/2 cup raisins

Steps:

Preheat the oven to 350°F.
Grease and flour 3 8x4-inch loaf pans.
Beat eggs, oil, sugar, and vanilla together until thick.
Add the zucchini and stir well.
Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
Pour batter into prepared pans, dividing evenly.
Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
Let breads cool in pans for 20 minutes.
Remove to racks to completely cool.

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