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.
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?
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.
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.
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.
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)
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: http://www.101cookbooks.com/
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.