Zucchini Spice Muffins

August 26, 2010 § 1 Comment

Upon returning from Guatemala and California, I started perusing my bookmarked cookbooks, flipping through crispy, new Cooks Illustrated & Bon Appetit magazines and revisiting old recipes that could use a face-lift.  Since gardens are exploding with zucchini and summer squash, I decided to tackle zucchini bread.  I started with an old favorite, then tweaked the whole grains, oil, zucchini and sugar.  I fiddled with the proportions until I landed this combination, below.  I find these muffins even moister than the original version, which I can tip my hat to the molasses and brown sugar swap-out.

One thing to note: In my Zucchini Chocolate Cake recipe, I expel as much liquid as possible from the zucchini before adding it to the batter, so as to not add any additional moisture to the cake.  In this recipe, the extra moisture is desirable, so I simply shred the zucchini and place it directly into the batter.  No sugaring, no osmosis!

2 eggs
1/3 cup veg oil
¼ cup molasses
1 teaspoon vanilla
½ cup brown sugar

1 + ½ cup shredded zucchini

½ cup whole wheat flour
½ cup oat bran
½ cup white flour
1 tablespoon cinnamon
½ teaspoon all spice
bit of nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt

few dark chocolate chips to sprinkle on top


1.  Preheat to 350 degrees on convection or 375 in a standard oven.

2.  Mix wet ingredients and set aside.  In a separate bowl, whisk dry ingredients.  Fold into wet ingredients in alternative batches with the shredded zucchini.

3.  Scoop into muffin cups or a greased muffin tin and sprinkle with a few chocolate chips.  Bake approximately 20-23 minutes until a toothpick comes out clean.  Cool completely on a cooling rack before packaging or freezing.

Diet Notes: Nut-free


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§ One Response to Zucchini Spice Muffins

  • Kathi says:

    These look fantastic! Sadly, I’ll have to buy zucchini, but hey, that’s okay. A definite must-make soon!


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