Tuesday, November 6, 2012

Zucchini Muffins - Third Time's A Charm

Since I am using this blog as a collection place for my favorite recipes, and I don't really care if anyone else refers to it other than myself (although I'm selfishly thinking it may save me some time in the long run when someone asks me for a recipe), I am going to post a recipe that I recently found I had posted TWICE on my family blog (here and here).  Obviously a favorite.

The original recipe is called Ian's Sweet Zucchini Cupcakes, but since I don't know Ian, AND I think these make much better muffins (with a few slight adjustments to the recipe, which technically makes them mine, right?), I just call them

Best Ever Zucchini Muffins
If you are luckier than I and have a plethora of zucchini, you will thank me for this.
And, if you want to slap some cream cheese frosting on them, you can call them cupcakes.

1-1/2 cup all-purpose flour
1-1/2 cup whole wheat flour
2 cups packed brown sugar (could be why they were originally called cupcakes)
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup coarsely chopped pecans or walnuts (optional)
3 cups coarsely grated zucchini
2/3 cup vegetable oil coconut oil (quick zap in the microwave to liquify)

4 eggs, lightly beaten
1 tsp. vanilla

(NEW NOTE:  I have read recently about the benefits of coconut oil (organic extra virgin - Costco is now carrying it) - confirmed as Dr. Oz referred to it as one of his top 5 "superfoods."  From henceforth I will be substituting it for vegetable oil and/or butter in all my quick bread/muffins recipes.)

Preheat oven to 350 degrees (325 if using dark pans).  Line cups of 2 standard muffin tins with paper or foil liners.  In a large bowl, mix together flours, brown sugar, baking powder, cinnamon, and salt.  Mix in nuts, if using.

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 muffin comes out clean, 25 to 30 minutes.  Cool in tin on a wire rack for 10 minutes; turn muffins out and let cool completely.  Makes 24 muffins.

See?  The third time's a charm... with some new, healthier, useful information. Enjoy!

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