WALNUT ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 281 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 33g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
CHOCOLATE ZUCCHINI BREAD II RECIPE | ALLRECIPES
This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.
Provided by Shanna
Categories Zucchini Bread
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 2 - 9x5 inch loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
- Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
Nutrition Facts : Calories 338.8 calories, CarbohydrateContent 41.9 g, CholesterolContent 27.9 mg, FatContent 18.4 g, FiberContent 2.1 g, ProteinContent 4.5 g, SaturatedFatContent 3.9 g, SodiumContent 230 mg, SugarContent 25.1 g
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ZUCCHINI PINEAPPLE BREAD RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 01 hours 05 minutes
Calories 202 calories per serving
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
CHOCOLATE ZUCCHINI BREAD RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 01 hours 05 minutes
Calories 209 calories per serving
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
CRANBERRY ZUCCHINI BREAD RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 01 hours 15 minutes
Calories 234 calories per serving
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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