Saturday, March 24, 2012

Zucchini Muffins, anyone?

Hello, all! This morning I am here to share with you one of my absolute favorite bread recipes from the, er, well-loved family cookbook. Zucchini muffins may sound disgusting to you, but as the world's pickiest eater it is some of the most delicious bread I've ever tasted, so I'm sure you'll adore it. Plus, it's a much healthier snack substitute than what you may usually munch on!

1½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
¼ tsp baking powder
¼ tsp ground nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
¼ cup cooking oil
1 egg
¼ tsp finely shredded lemon peel

1. Preheat oven to 350° and line muffin tin with paper baking cups (or, if making zucchini bread, grease and 8x4x2-inch loaf pan).
2. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. 
3. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.
4. Add dry ingredient mixture, stir until just combined.
5. Pour batter into muffin tins, about ¾ full. Bake for about 20 minutes, or until toothpick inserted near the center comes out clean (if making zucchini bread, bake for 55 to 60 minutes). Cool before eating.


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