Wednesday, September 17, 2014

Zucchini Bread and Muffins Recipe



I love zucchini muffins and bread. Every fall we have more zucchini than I know what to do with (This picture is of a gigantic zucchini we found growing in our garden), so I grate it, put 2 cups in each ziplock bag, and freeze it. I also make 5 or 6 batches of bread and muffins using this recipe and freeze them for quick on the go snacks. I got this recipe from my mom who got it from her mom. Its well loved, used often, and always turns out. I changed a few things - like using part whole wheat flour and part white flour, and using coconut oil. But if you want you can use all white sugar and all liquid oil, it's up to you :)



Zucchini Bread/Muffins
-3 Eggs
-2 cups Sugar (I like to use sucanat)
-3 tsp. Vanilla Extract
-1 cup Oil (coconut oil works great, or you can substitute 1/2 c. Coconut Oil and 1/2 cup apple sauce)
-2 cups Grated Zucchini (I peel and remove the seeds before grating and pack it down hard into the measuring cup)
-2 cups All Purpose Flour
-1 cup Whole Wheat Flour
-1/4 tsp. Baking Powder
-1 tsp. Salt
-1 tsp. Baking Soda
-3 tsp. Ground Cinnamon
-1/2 tsp. Ground Nutmeg
-1 cup Mini Semi-Sweet Chocolate Chips or Chopped Nuts (optional)

Preheat oven to 325 degrees Fahrenheit. Beat eggs, sugar, vanilla and oil until creamy. Stir in zucchini. Add dry ingredients. Fold in chocolate chips or nuts if using. Pour into two greased loaf pans or fill regular muffin tins with about 1/4 cup batter or mini muffin tins with about 1 tablespoon of batter. Bake loaves for 50 minutes, regular muffins 25 minutes, and mini muffins 20 minutes or until toothpick comes out clean. Store in an airtight container for a few days or in the freezer for up to 6 months.

This recipe freezes wonderfully. I store the muffins or slices of the bread in a plastic containers in a single layer (if you have a large enough container you can store them in more than one layer, just put a piece of wax paper between layers. To freeze a whole loaf, wrap the loaf in a layer or two of tin foil and freeze. When you want to eat the bread, just remove from freezer and thaw on counter for about an hour. To eat the muffins, just leave them on the counter for about 5-10 minutes or put directly into a container in a lunch box to eat later.

I recently discovered silicone muffin liners and I love them! No more waste like with paper liners and no more scrubbing out muffin tins when I don't use liners, yay!

I got to try some silicone muffin liners from Sunsella and I wanted to tell you about them (their official name is Sunsella Little Gems). This is the second brand of muffin liners that I have tried. I love the bright colors and the easy clean up. These are a lot thicker than the other brand that I tried - I hope that means that they will last a long time. However because they are so thick, they are a lot less flexible which makes it a little harder to get the muffins out of the molds. But this really isn't a big deal, just different than what I'm used to. They still look brand new after multiple uses. And I really like that the box they come in is heavy duty so I can store use the box to store the molds in. I also like that they came in a thick cardboard box instead of plastic (we try to avoid plastic as much as we can). They are made from food safe silicone, are PBA, lead, and phthalate free, can handle temperatures from -40 to 440 degrees Fahrenheit, and are dishwasher, oven, microwave, and freezer safe. This is great because it means that I can bake muffins in them and then store the muffins in the freezer until we are read to eat them.


I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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