Olive Oil Zucchini Muffins

a reliable and relatively healthy muffin, moist and lightly spiced

JUMP TO RECIPE

YIELD

12 muffins

TEMPERATURE:

350 ° Farenheit

BAKING TIME:

20 minutes

GOOD FOR:

any day

Introduction

About this Recipe

This is an adaptation of a recipe for Olive Oil Zucchini Bread from the New York Times. A reliable family favourite, not too sweet and a good way to use extra zucchini when they’re in season.

Ingredients

1 1/2 cups grated Zucchini
2/3 cups brown sugar
1/3 cup olive oil
1/3 cup sour cream (or substitute Greek yogourt)
2 large eggs
1 teaspoon vanilla

1 1/2 cups flour
1/2 teaspoon each of salt, baking soda and baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons lemon zest
1/2 cup chopped walnuts or pecans (optional)

Step by Step Instructions

Step 1

Preheat oven to 350 °Fahrenheit and prepare 12 muffin tins, with either with silicone or paper liners.

Step 2

Chop walnuts and set aside.

Step 3

In a large bowl, sift together all dry ingredients.

Step 4

In another large bowl grate Zucchini coarsely, add sour cream, brown sugar, oil, eggs and vanilla.

Step 5

Add the dry ingredients into the wet. Stir till mixture is just whetted, add nuts and stir until uniform, with no dry mixture showing, but not longer.

Step 6

Scoop in even amounts into the muffin tins and put in oven. Bake until lightly brown and toothpick comes out clean.

RECIPE

Herb Tomato Vegetable Soup

1 1/2 cups grated Zucchini
2/3 cups brown sugar
1/3 cup olive oil
1/3 cup sour cream (or substitute Greek yogourt)
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon each of salt, baking soda and baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons lemon zest
1/2 cup chopped walnuts or pecans (optional)

instructions:

Preheat oven to 350 °Fahrenheit and prepare 12 muffin tins, with either with silicone or paper liners. Chop walnuts and set aside.

In a large bowl, sift together all dry ingredients.

In another large bowl grate Zucchini coarsely, add sour cream, brown sugar, oil, eggs and vanilla.

Add the dry ingredients into the wet. Stir till mixture is just whetted, add nuts and stir until uniform, with no dry mixture showing, but not longer.

Scoop in even amounts into the muffin tins and put in oven.

Bake until lightly brown and toothpick comes out clean.

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