Sunday, March 1, 2015

Whole Wheat Zucchini Bread/Muffins

 Have you noticed that a lot of my recipes consist of breakfast foods?  Why do I post so many breakfast-y foods you may ask?   Because our mornings are go-go-go and I want my kids to have as healthy a meal as they can even when we're rushing out the door.   Another go-to in our family is Zucchini bread baked in muffin tins.  Here's the recipe with my tweaks in parentheses.

Prep time: 20 minutes
Cook time: 1 hr (if in loaf pans). ~30 minutes in regular sized muffin tins. ~20 in mini sized muffin tins
Yields about 18 muffins.
- 3 C all-purpose flour (I made mine with 2 C whole wheat, 1 C white flour)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsps ground cinnamon (I used 2 tsp)
- 3 eggs
- 1 C vegetable oil (I used 1 C coconut oil, melted)
- 2 1/4 C white sugar (I used almost 2 C)
- 3 tsp vanilla extract
- 2 C grated zucchini (about 1 medium and 1 small)
- 1 C chopped walnuts (I opted out as I didn't have any)

1. Grease and flour 2 8x4 inch pans. Preheat oven to 325 degrees F. (I greased two regular sized muffin tins).
2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. If you're making muffins, bake for ~30 minutes or until tested in center comes out clean. Cool in muffin tins for 10 minutes. Remove and completely cool on rack.
If you're baking bread, bake for 40-60 minutes. Cool in pan for 20 minutes. Remove bread from pan, and completely cool.

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