I first stumbled upon the idea of zucchini bread in, of all places, a romance novel, and was instantly intrigued. I had heard of banana bread before, but zucchini? The curious baker in me had to know what they tasted like. This is actually the second time I’ve made them, and both times they’ve disappeared rather quickly. So I think they’re a solid hit. Also, they make a good breakfast when you’re running out the door.
Ingredients: Makes about 18 muffins
- 3 cups grated zucchini (~1 large zucchini, do not drain)
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1 tbsp cinnamon (+ a bit if you really like cinnamon)
- 1 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 1 cup walnuts, lightly chopped or
- 1 cup raisins or
- 1 cup semisweet chocolate chips
- Preheat oven to 325 degrees Fahrenheit.
- Sift flour, salt, baking powder, baking soda, nutmeg, and cinnamon together in a medium bowl (or just mix thoroughly if you don’t like sifting). Set aside.
- Mix oil, brown sugar, and granulated sugar together in a large bowl until smooth.
- Add eggs and vanilla. Mix thoroughly until mixture is smooth.
- Add 1/2 of flour mixture to wet mixture and still until well combined. Repeat with the rest of the flour mixture. This will be thicker than expected, and resemble cookie batter. The liquid from the zucchini will thin this out a bit.
- Stir in zucchini (and any optional ingredients) until just combined.
- Line a cupcake pan with liners and carefully fill 3/4 of the way up.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- For loaves of zucchini bread as opposed to muffins, grease and flour two 8 x 4 inch loaf pans and split the batter evenly between them. Then bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- This version is not really sweet. For a sweeter zucchini bread, up the brown sugar to 1 1/4 cup and the granulated sugar to 3/4 cup.
- You can store these in an airtight container for up to 5 days on the counter. You can also wrap them in aluminum foil after cooling, and store them in the freezer for up to 3 months. Allow them to thaw overnight in the fridge and then bring them to room temperature before eating.