Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 20, 2007 06:31 AM

Zucchini Muffins

Anyone have a good recipe for zucchini muffins on the healthier side, everything availabe seems to have such huge quantities of oil & sugar that I'm not even comfortable modifying the recipes. Have also played with my carrot/zuc recipes omitting the carrot, but not too happy with the results.

  1. Click to Upload a photo (10 MB limit)
  1. The zucchini bread recipe I use has crushed pineapple in it and your post made me wonder if that could be used, as applesauce often is, in place of oil. I'm not a huge banana fan outside of the cereal bowl but if you are perhaps banana and pineapple whirred together would add a sweet moistness?

    2 Replies
    1. re: xena

      I actually want to add crushed pineapple, can I have your recipe for the bread? I don't need low fat recipes per se... just not the recipes I'm seeing with 3 cups of oil :)

      1. re: julesrules

        This is a pretty basic recipe but I think you could fool around with it easily and come up with something that you'll enjoy.

        Zucchini Bread

        3 eggs
        1 c vegetable oil
        2 tsp vanilla
        2 c shredded zucchini
        8 oz can crushed pineapple, drained well (actually, I use the 16 oz can. I never even noticed until now that I've always used the wrong size! oh well, it works...)

        1 tsp salt
        3 c flour
        2 c sugar
        1/2 tsp baking powder
        2 tsp baking soda
        2 tsp ground cinnamon
        3/4 tsp ground nutmeg
        1 c chopped walnuts or pecans

        Beat eggs until frothy; add sugar, oil and vanilla. Beat until foamy. Mix in zucchini and pineapple.

        In separate bowl mix together all dry ingredients. Add to zucchini mixture and stir just until moistened. Bake in 2 greased loaf pans at 350 for 50-60 minutes.

        * I use less sugar but then I often eat muffins with honey poured on them so make of that what you will.

        I actually just made z bread this week and still have some in the kitchen. Now that I'm thinking of it, I think it's too oily. Think next time I'll cut the oil down and see what happens. With all the pineapple in there it might be fine.
        Goodness knows I'll have the zucchini to work with. Amazing what just one plant can do!
        Hope this helps.

    2. I've made a couple things from Food Network's Ellie Krieger and they've turned out well - I saw this carrot 'cupcakes' and thought you could sub zucchini:

      1. Julesrules -- don't have a recipe for you, but wondered if I could requst the carrot/zucchini recipe you reference? Sounds great!


        6 Replies
        1. re: fearlessemily

          It's at home but I'll try to put it up this weekend.

          1. re: julesrules

            OK, here is one recipe that specifically calls for carrot and zucchini that I really like. But I've also had good luck subbing half zucchini in Morning Glory recipes that call for carrot.

            Carrot/Zucchini Muffins
            Makes 12 muffins

            Combine dry ingredients:
            1 1/4 c AP flour (I sub some or all whole wheat)
            1/2 TABLEspoon Baking Powder
            1/4 teaspoon Baking Soda
            1/2 tsp salt
            1/2 TABLEspoon cinnamon
            1/8 teaspoon nutmeg (I increase this &add other spices, such as cloves and cardamom)
            1/2 golden raisins (I also add coconut. walnuts etc)

            Beat 2 eggs lightly and add:
            1/3 c vegetable oil
            3/4 c brown sugar
            1/4 cup buttermilk (I use yoghurt)
            1 teaspoon vanilla
            1/2 cup each finely shredded zuchhini & carrot

            Combine wet & dry mixtures. Bake for 30 minutes at 350 (check early, this seems a little long to me)

            1. re: julesrules

              This is a dramatic reduction in oil from the recipes I've seen. The zucchini bread I just made from the Silver Palate cookbook called for 1.25 cups, and I cut it down to 1 cup and it still looks pretty oily, but I haven't cut into it yet. I will try this recipe, thanks!

              Also, there's an interesting recipe for a curry-flavored zucchini walnut bread over on 101 Cookbooks. It makes two loaves, which was too much for me this time, but I plan to give it a try:

              1. re: bernalgirl

                Do you peel the skin off the zucchini?

                1. re: javaandjazz

                  No, and my mom never did, either. I must get her recipe because the Silver Palate one turned out oily even with the reduction. However, cutting the sugar down and replacing the cinnamon with cardamom (my standard replacement as I don't like cinnamon in sweet dishes -- cardamom applesauce is the best!) worked very well so I'll keep experimenting. I think the yogurt will work a charm.

                2. re: bernalgirl

                  I just saw that recipe on 101 cookbooks and it looks really tempting. I'd love to know if anyone makes it. I might, but I think I have to lighten up for a while.