My family really likes muffins, so we don’t often have a lot left over, so I will sometimes double the batch just so that I have some to freeze. The timing in late September-early October couldn’t be better for using up the last of your garden-grown zucchini and baking up this perfect back-to-school breakfast muffin!!. Subscribe to email updates for new recipes delivered to your inbox! They’re full of flavor and no one will know that you’re serving them a vegetable! These are easy to make and I would love to have these as the bread item for Thanksgiving! Feel free to add raisins or nuts or chocolate chips or anything else you may like! For the most appetizing muffins, shorter pieces of grated zucchini … Thanks!!!!!! Microwave the frozen muffin in 20 second intervals until it is no longer frozen. I’ve made these twice now and they are good. (Do not over-mix!) Bake at 400° for 20-25 minutes. I added 1/2 cup applesauce because the batter was so dry, but it didn't help. These muffins have a rich flavor; however, they are not very moist. Mix egg, oil, milk, lemon juice, … Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below. Overall, they are good, and I will make them again. Mine were moist all the way from start to finish and taste great! Any size zucchini can be used for this muffin recipe. I think it is the nutmeg and cinnamon! If you get one of those extra large zucchinis that seem to hide out in the garden, people will often tell you that they are good for baking with. I feel like I’m at the point in the year when we start to overlap seasons. I also subbed walnuts for pecans and chocolate chips for raisins (not so healthy, I know, but makes it more likely that my 3yo will eat them!). Nutrition information provided as an estimate only. These zucchini muffins are quick, easy, and not loaded with sugar. Thank You. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Love me some zucchini bread, so of course muffin form would be just as good! If you do have a large zucchini, make sure to scrape the seeds out. These muffins tend to stick a little bit more than some others, so making sure the muffin tins are well greased is important. Definitely make again. Bake in the preheated oven until a tester inserted comes out clean, 20-24 minutes. But here are a few tips and tricks to make sure they turn out amazing every time. No butter, only 2 tablespoons of olive oil. The result is golden brown, super moist Zucchini Banana Muffins … One of my favorite thing about muffins is how well they freeze. Baking with Zucchini. These were definitely a solid recipe for muffins that taste like the actual bread; you should anticipate these muffins being a bit "dense" vs. traditional "fluffy" muffins. Labor Day is coming up, which most people look at as the end of summer, but that summer produce is still everywhere. Preheat the oven to 350 degrees. But when I added the zucchini in, the mix turned more into batter. It was really good! I need to remember to make extra so I can have frozen loaves to get me through the fall!http://anecdotesandapples.weebly.com. I loved this!! Add the cocoa, vanilla, zucchini and stir well. Whisk the eggs and oil; stir into dry ingredients just until moist. With those changes, the recipe made a full 2 dozen muffins. You have your end of summer produce as well as baking! Zucchini Oatmeal Muffins. You want the tops to crack and the muffin to bounce back if you press on it rather than feel soft and sink. Preheat the oven to 350ºF. I'm on my way over…I love zucchini bread. safety. For mini-muffins: Bake @ 350°F for 14 to 16 minutes. Various brands and products can change the counts. Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. These zucchini cheddar cheese savory muffins are super delicious, moist and full of flavor. Here you will find easy, fast and family friendly recipes. Chuck’s wife Linda wrote Simple, Fresh and Healthy: A Collection of Seasonal Recipes, the inspiration for these muffins.We use Farmer Street Pantry Applesauce with Maple Syrup in this recipe, which gives the muffins a delicious hint of NY maple goodness. My kids love muffins, but they weren’t so sure of these at first. recipe. These are always one of the first ways I use zucchini when zucchini season arrives. You can also make these as full-size muffins (like I did) by baking for 18 min in the oven. I’m also watching our sugar intake so used a 1/2 cup of stevia in place of the sugar. Eat the frozen muffin in 20 second intervals until it is unlike any zucchini! The following methods: like what you see here makes these muffins are very dry and i will sure... Can be stored for about 3 months ’ re serving them a little than... Very dry and i would love to have these as the bread are looking for a mealy... 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