I recently acquired a lot of zucchini. And I have always been wary of zucchini bread – it’s always soggy and uber-sweet. However, I have created a zucchini muffin that I (and my husband) absolutely adore! They have less sugar (cause I think 1 cup of sugar in one loaf is a little excessive!).
He’s a happy muffin. 🙂
What You Will Need:
flour, 1 and 1/2 cups
baking soda, 1/2 teaspoon
baking powder, 1/4 teaspoon
salt, hefty dash
cinnamon, 1 teaspoon + 1/4 teaspoon
nutmeg, 1/4 teaspoon
egg, beaten well
sugar, 1/2 cup
zucchini, finely shredded, 1 and 1/4 cups
canola oil, a little less than 1/4 cup
1. In a large bowl, shift together flour through nutmeg. In a medium bowl, mix together well the egg though oil.
2. At once, add all the wet ingredients to the dry. Mix together well until just combine, it will be lumpy. Don’t over work the batter.
3. Pour into a muffin pan will liners (or greased and floured well).
4. Bake in 350 degree over for 25 minutes or until golden brown.
They are perfect for packing lunches or for an after dinner treat! They are better-for-you baked good, so whip up a batch tonight.
– Katie @ BloomEveryday