zucchini bread (muffins)

  • Currently 4/5
yields: 2 loaves or 24 muffins

adjusted recipe and replaced half of the oil with yogurt. more moist and still yummy. hmmm...how about rum?

switch 1 tsp baking powder and 1/2 tsp of baking soda; tasted too soda-y. not enough acid in batter (original batter did not have yogurt substitute so even less acid) to counteract the 1 tsp of baking soda so it's possibly a typo?

and if you don't have any zucchini in the house, sub carrots and have carrot bread instead.

from Smitten Kitchen
3 eggs
1/2 c vegetable oil
1/2 c yogurt or sour cream
1¾ c (12.25 oz) sugar
2 c grated zucchini (about 2 small zucchinis)
2 tsp vanilla extract
3 c (13.5 oz) all-purpose flour
1 tbsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
½ tsp baking soda
1 tsp salt
½ c chopped walnuts or pecans (optional)
1 c dried cranberries, raisins or chocolate chips or a combination thereof (optional)
1. preheat oven to 350ºF.
2. grease and flour two 8×4 inch loaf pans. grease liberally. alternately, line 24 muffin cups with paper liners.
3. in a large bowl, beat the eggs with a whisk. mix in oil, yogurt, vanilla and sugar, and then zucchini.
4. in a separate bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
5. stir this into the egg mixture. divide the batter into prepared pans.
6. bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. muffins will bake far more quickly, approximately 20 to 25 minutes.
for yogurt, sub applesauce or possibly sour cream, especially with 1 part whole wheat to 1 part all-purpose (1 1/2 cup whole wheat and 1 1/2 all-purpose).
Dish   CakeCooking Method   Baked
Prep Time   15 to 30 minutesCooking Time   1 hour
Features   Low-Fat, Low-Sodium, Vegetarian

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