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Zucchini Muffins


Most quick bread recipes that utilize zucchini are for sweet breads. This one is a savory muffin that is good as an accompaniment to soups, stews, etc. The recipe comes from Bernard Clayton's New Complete Book of Breads. It has been one of our favorites for many years.

picture of Zucchini Muffins

Zucchini Muffins
2 eggs
3/4 cup milk
1/2 cup oil
2 1/2 cup flour
1/4 cup sugar
1 Tbsp. baking powder
2 tsps. salt
2 cups shredded zucchini (could use frozen if well-drained)
1 1/2 tsps. Italian seasoning
1/2 cup Parmesan cheese

In a small bowl break and slightly beat the eggs. Add the milk and oil.

In a mixing bowl measure the flour, sugar, baking powder, and salt. Stir thoroughly. Add the zucchini and the Italian seasoning to the flour mixture and stir gently, then stir in the liquid ingredients. Stir only enough to combine the ingredients. Spoon the batter into muffins tins that have been greased and floured. Fill each cup about half full and then sprinkle Parmesan cheese on top of each muffin. Bake at 400 degrees for 20-25 mins. or until golden brown. This will make 18-24 muffins. These freeze well.

Here are the ingredients ready to be combined:

picture of Zucchini Muffin Ingredients

Here are the muffins ready to pop into the oven:

picture of Zucchini Muffins avec Parmesan

Becka


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2 Comments on “Zucchini Muffins”

  1. #1 Ann
    on Oct 29th, 2009 at 8:57 pm

    Do you think that with something like some bacon, or maybe sausage, added, that these would be good breakfast muffins? I’m getting ready for something different in the mornings. . . .

  2. #2 Becka
    on Oct 30th, 2009 at 4:19 pm

    Ann, I used to make more cookies of all kinds when I had kids at home. I did make the crisp sugar cookies for birthdays especially when certain shapes (such as dinosaurs) were requested.
    I think the zucchini muffins would be good for breakfast with the addition of bacon or sausage. You’ll have to let me know if you try it.


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