Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, zucchini bread (or muffins). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zucchini Bread (or Muffins) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Zucchini Bread (or Muffins) is something which I have loved my entire life.
Still trying to reduce sugar content. Meme's Zucchini Bread Muffins This is one zucchini bread recipe that we never get tired of in our house.. The BEST zucchini bread muffins EVER!
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook zucchini bread (or muffins) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Zucchini Bread (or Muffins):
- Make ready 1/3 cup unsalted butter, melted and cooled slightly
- Take 1/2 cup brown sugar
- Get 1/4 cup granulated sugar
- Make ready 1 large egg, at room temperature
- Prepare 1/2 cup plain Greek yogurt, at room temperature
- Prepare 1 1/2 tsp. vanilla extract
- Take 3/4 cup whole wheat flour
- Get 3/4 cup all purpose flour
- Make ready 1/2 tsp. baking powder
- Get 1/2 tsp. baking soda
- Make ready 1/2 tsp. salt
- Take 2 tsp. ground cinnamon
- Get 1/4 tsp. ground nutmeg
- Prepare 1 cup shredded zucchini
- Take 3/4 cup add ins (walnuts, raisins, chocolate chips, etc.)
- Prepare Rolled oats, optional for topping
Whisk together until combined and smooth. Add the eggs and lemon zests and whisk until smooth. Stir in shredded zucchini (there's no need to squeeze water out of them) and chopped walnuts. Today's zucchini bread batter makes great zucchini bread muffins, too!
Instructions to make Zucchini Bread (or Muffins):
- Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside.
- In a seperate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use a rubber spatula to fold it together until just combined. Then fold in the zucchini and the add in of your choice.
- Bread: Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil. Let it cool in the pan on a wire rack until it's cool enough to handle.
- Muffins: Scoop the batter into greased or lined muffin tins about 2/3 of the way up and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack to cool completely.
- Mini Loaves: Pour the batter into greased mini loaf pans and bake 33-38 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan on a wire rack until they're cool enough to handle.
Make the batter as instructed- instead of pouring it into a loaf pan, spoon the batter into a prepared muffin pan filling each well all the way to the top. Lightly spray or line one muffin tin, set aside. In a small glass measuring cup or bowl, whisk together the buttermilk, egg, oil, sugars, vanilla and grated zucchini. I use raw tubinado sugar cutting amt. in half. Replaced canola oil with coconut oil.
So that’s going to wrap it up with this special food zucchini bread (or muffins) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
