Zucchini Bread Muffins

Today, I get the pleasure of watching my great niece…only a month old, so it’s rough going as I remember how to do this baby stuff. How do they lay, when do they eat, holy crap, how do you get her to stop crying?!

Actually, she’s a very good baby. Right now, she’s sound asleep with a pacifier as I finally get to the post I was going to write 3 days ago.

We had quite a few zucchini left over and we normally freeze it for later, but I wanted something sweet.

So I grated it in the blender and then put it in the fridge for later. We have a recipe for zucchini bread, but we couldn’t find it, so I went online and found this recipe.

Honestly, I didn’t change much, except using pumpkin pie spice instead of nutmeg and adding raisins. And in the mini loaf I had, I added chocolate chips.

Zucchini Bread Muffins

3 cups of flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp pumpkin pie spice

1 tsp salt

2 cups zucchini grated (I threw it in the blender)

1 3/4 c sugar

1 cup butter, melted

2 tsp vanilla

3 eggs

2 small boxes of raisins (I used what we give the kids for snacks), 1/4 cup chocolate chips, 1 tsp orange zest, all optional.

Preheat oven to 325. Grease your pans. The original recipe says 2 8×4″ pans. I used a muffin pan (12 count), a mini bread pan and an 8×4″ bread pan.

In one large bowl, I mixed the eggs, the sugar, the melted butter and the vanilla. Then I mixed all the dry ingredients in another medium sized bowl. Add the dry to the wet, stir just until moistened. Add in raisins, chocolate chips, etc. Pour into pans and bake. For the bread pans, I baked for 1 hour. The muffins baked for 30 minutes. Check with a clean knife or tooth pick stuck in the middle. If it comes out clean, it’s done.

I set out the large bread loaf to eat and froze the rest. I just wrapped them in the saran wrap and then into freezer bags. Be sure to label and date.





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