ZUCCHINI CREAM CHEESE MUFFINS RECIPES

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CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS) RECIPE ...



Cream Cheese Zucchini Bread (Loaf And/Or Muffins) Recipe ... image

This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 loafs

Number Of Ingredients 15

3 eggs
1 cup Splenda granular, sugar substitute
1/2 cup sugar
1/2 cup packed brown sugar
1 cup canola oil or 1 cup vegetable oil
1 teaspoon vanilla
8 ounces fat free cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups chopped pecans (optional)
2 cups shredded zucchini (about 2 medium)

Steps:

  • Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
  • Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
  • Add cream cheese and beat until blended.
  • In a separate bowl, combine dry ingredients.
  • Slowly add flour mixture to egg mixture, beating constantly until combined.
  • Fold in nuts and zucchini.
  • Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
  • Cool for 10 minutes in pan before turning out.

Nutrition Facts : Calories 2082, FatContent 119.1, SaturatedFatContent 11.6, CholesterolContent 292.6, SodiumContent 2904.9, CarbohydrateContent 214.6, FiberContent 5.4, SugarContent 113.7, ProteinContent 41.8

ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...



Zucchini Cupcakes with Cream Cheese Frosting Recipe ... image

It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucchini. More Great Cupcake Recipes

Provided by Gabriel Frasca

Categories     Cupcakes

Total Time 1 hours 0 minutes

Yield 18

Number Of Ingredients 23

2 cups walnuts (8 ounces), coarsely chopped
1/2 cup golden raisins
1/4 cup brandy
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup vegetable oil
1/2 cup dark brown sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 large eggs, beaten
1 1/4 pounds zucchini, shredded (4 cups)
2 tablespoons minced candied ginger
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon finely grated orange zest

Steps:

  • Preheat the oven to 350°. Line 18 muffin cups with paper liners. Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes. Let cool.
  • In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.
  • In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper. In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.
  • Squeeze the zucchini dry. Stir the walnuts, raisins, zucchini and ginger into the wet ingredients. Add the dry ingredients in small batches until thoroughly incorporated. Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes. Transfer to a rack and let cool to room temperature.
  • In a bowl, beat the cream cheese with the butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended. Spread the frosting on the cupcakes and serve.

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