Showing posts with label zucchini muffins. Show all posts
Showing posts with label zucchini muffins. Show all posts

Tuesday, July 5, 2016

Baking Up Summer -- Zucchini Muffins #recipe from author @LeslieBudewitz

LESLIE BUDEWITZ:  Eat your vegetables! But what of all those zucchini? Put them in muffins! These are a basic, slightly cake-y muffin that freeze beautifully. And when we have a bumper crop of zucchini, I grate the extras, pack two cups of grated zucchini in a small plastic bag, and freeze. Then next winter, when we’ve got a longing for a taste of summer, it’s easy to thaw the grated zucchini by letting them sit for an hour or two in a colander.

This recipe can easily be adapted for other flavor combinations. Instead of the zucchini, add 2 cups grated apple and a teaspoon of freshly grated lemon peel, or 1-1/2 cups mashed overripe banana (about 2 bananas), and eliminate the cardamom.

Congratulations to Linda Wiken on the release today of TOASTING UP TROUBLE, first in the Dinner Club Mystery series! 

Zucchini Muffins

2 cups grated zucchini
2 large eggs
½ cup vegetable oil (I use canola)
3/4 to 1 cup brown sugar
½ teaspoon vanilla extract
2 cups unbleached white flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cardamom
½ cup raisins or currants
3/4 cup chopped walnuts or pecans



Preheat oven to 350 degrees. Oil or spray a standard muffin baking tin.



Grate the zucchini.

In a large bowl, mix the eggs, oil, brown sugar, and vanilla. Stir in the grated zucchini.




In a separate bowl, mix the flour, baking powder, salt, and spices.

Slowly pour the dry ingredients into the wet ingredients and stir to combine, careful not to over-mix. Fold in the raisins and nuts.

Spoon into muffin tins and bake 20-25 minutes, until slightly puffed and golden, and a knife or cake tester comes out clean.







Makes 12 standard muffins.


From the cover of GUILTY AS CINNAMON: 

Murder heats up Seattle’s Pike Place Market in the next Spice Shop mystery from the national bestselling author of Assault and Pepper.

Pepper Reece knows that fiery flavors are the spice of life. But when a customer dies of a chili overdose, she finds herself in hot pursuit of a murderer…

GUILTY AS CINNAMON is now available in audiobook! The large print edition will be available mid-August. KILLING THYME will be published in October, 2016.


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Monday, July 7, 2014

Take My Zucchini, Please!




You remember that old joke, don't you? This is not a joke. This mound of zucchini exists in my kitchen. And it doesn't include the zucchini I gave away. The large ones are from one day, one day! that I was out and didn't go into the garden. Now I'm afraid to go in. Those zucchini plants are getting out of hand!

I'm using zucchini in everything because it just keeps coming! Today I tried a recipe for muffins. I grated zucchini in the food processor. The recipe only uses one and a half cups but I grated about eight cups worth for other recipes. The muffins turned out so wonderfully moist. You could pop in some raisins if you feel like it. These would make such a nice addition to breakfast or brunch.


To simplify things, I grated the zucchini first, wiped out the food processor bowl, added the chopping blade and processed the walnuts and flour. I melted the butter in the microwave for 50 seconds – fast and easy. And zucchini haters will never know . . .


Zucchini Walnut Muffins

1/2 cup butter
1 cup walnuts
1 cup flour
3/4 cup dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger

1 1/2 cups shredded zucchini
1 teaspoon vanilla
2 eggs

Preheat oven to 350 and place muffin papers in the muffin tin.

Melt the butter and set aside to cool. In a food processor, mix the walnuts, flour, sugar, baking powder, baking soda, cinnamon, and ginger. Process until fine.

Lightly whisk the eggs. Place the shredded zucchini in a good-sized bowl. Toss with the butter and the vanilla. Add the eggs and mix well. Add the flour mixture and turn gently until completely mixed. Do not overmix!

It will be very thick. Divide between the 12 muffin wells and bake for 18 minutes or until a cake tester comes out clean.


Shred zucchini.
Add eggs, butter, and vanilla.

All you need is a cup of coffee or tea.