Zucchini Bread Muffins
This recipe is a favorite at my house. A lot of times if they are asking for cupcakes I will make this and add a cream cheese frosting. At least its semi-healthy then, right?!
Its easy to mix and makes a big batch. I like to make it in mini-muffin sizes too and then freeze some. They keep great & make good snacks or are great for breakfast (pair it with a hard boiled egg & some fresh fruit and YUM! A great way to start the day!)
So here are the players…
1 Cup sugar (FYI I got this recipe from a friend & have no idea where it came from…I’ve had it for years. ANYHOW, the original recipe called for 2 cups of sugar & I down sized it to 1 Cup. You could sub with maple syrup or honey too – play with it & see how they taste!)
1 cup Vegetable oil
1 tsp of Cinnamon, nutmeg AND salt
1/2 tsp baking powder
1 tsp baking soda
3 Cups of Whole Wheat Flour (you could use 1/2 white & 1/2 wheat but I only use wheat)
2 Cups grated Zucchini (You dont have to peel it; just cut of ends & throw in food processor!)
3 tsp vanilla
Now, get to work…
Beat eggs & sugar. Add oil & spices. Stir until well blended. Add dry ingredients, flour and zucchini – mix well. Stir in vanilla. Scoop into greased muffin tins. Bake at 350 for 15 minutes (for regular size) or 11 minutes (for mini-muffins). Allow to cool before you frost them…IF you want to frost them.
Mix together 4 oz softened cream cheese, 1/4 C butter, 1/2 tsp vanilla, 1 1/2 C powdered sugar and 1-2 TBSP milk. Frost those muffins & ENJOY!!