Use up all of the in-season zucchini from the farmer's market with this recipe for moist, sweet, and savory Zucchini Bread Muffins. I feel compelled to bake at this time of year. The weather has substantially changed even though autumn has not yet arrived, and it seems as if my thinking also changes subtly when I sleep or something. I wake up with the need to bake. Breads, cakes, cookies, and muffins are provided. I go every week if I can to stock up on fresh food at the farmers market that is still open just down the street from me. There is a glut of zucchini right now, which is excellent since it makes it simple for me to combine my desire to bake with my need to use up my excess produce before it spoils. Making zucchini muffins is simple. Children also like them as sides at supper and as breakfast, lunch, and snack foods. They may even pass for dessert if we try hard enough. CAN YOU EAT ZUCCHINI MUFFINS? I'll be completely open with you. The bulk of baked foods, unless unless stated, are not as healthy as, say, an apple. However, most baked items made at home are healthier than packaged meals purchased from a shop. Why? Because homemade baked products do not include preservatives that enable them to remain shelf-stable for months, they have a shorter expiry date. These muffins made with zucchini bread also include other healthful ingredients and a moderate quantity of sugar. Additionally, you obtain all the vitamins and minerals found in zucchini that a chocolate chip muffin would not provide. To make these muffins even healthier, cut the sugar down to 34 cups and use 13 cups of applesauce for the oil. Although whole wheat flour may be substituted for the white flour, I don't feel especially confident using it in cooking, so be careful to follow the manufacturer's recommendations. HOW ARE ZUCCHINI BREAD MUFFINS SUPPLIED TO BE KEPT? You can simply refrigerate muffins for later consumption if you have leftovers after baking them (or if you're savvy and prepare a second batch right away). The muffins may be kept on the counter for up to three days in an airtight container. Put them in the fridge if you won't be eating them in three days. They may be kept in the fridge for approximately a week. Muffins may be frozen for later use if they are arranged in a single layer on a baking sheet or tray and kept in the freezer until completely frozen. Then, for easy storing, put them in a freezer bag that is well packed. HOW DO I MAKE MY OWN Zucchini Bread Muffins? You've come to the correct spot if you want to experiment with muffins in ways other than just making them healthier. Other things I've attempted (and succeeded at) include: Just before baking, fold in a half cup of small chocolate chips by hand. Add between a half cup and a cup of finely chopped walnuts, pecans, or pistachios to the batter before baking, depending on how nutty you want your muffins. These muffins may be customized by adding coconut, cranberries, raisins, dried (chopped) apricots, or any other dried fruit of your choice. Start with half a cup to a cup and taste it to find the right amount for you before adding more. Too many ingredients will result in chewy muffins that don't bake properly. After baking, cover the muffins with cream cheese icing to make them more sweeter. Make a loaf of zucchini bread. You may bake bread in place of muffins if you don't have a muffin pan, don't want to make muffins, or just prefer it. When making the batter, be sure to follow the directions on the box. Bake the batter at 350°F for 45–60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Make delicious zucchini muffins by combining poppy seeds and lemon. If you want to play around with spices, try replacing the cinnamon with cardamom. Alternately, make Chai-zucchini muffins by combining cardamom, cinnamon, and ginger. Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs - at room temperature
- ½ cup oil
- 1 teaspoon vanilla
- 2 cup finely grated unpeeled zucchini
- Prepare a muffin pan by lining it with paper cups and preheating the oven to 350 degrees Fahrenheit.
- Mix the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large mixing dish.
- The oil and eggs are combined, and then vanilla extract is added. Just blend the dry and wet ingredients.
- Add the zucchini to the batter and mix well.
- Fill muffin tins halfway.
- A toothpick put into the middle of the cake should come out clean after 20 to 22 minutes of baking.
- For up to 5 days of storage at room temperature, firmly package, or for up to 3 weeks of storage in the fridge or freezer, individually wrap in plastic wrap. Serve with a dollop of butter at room temperature or after briefly heating in the microwave.