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Seriously Good Zucchini Muffins

Page history last edited by PBworks 15 years, 7 months ago

(Yeld: 12 muffins)

Preheat oven to 350 degrees.

Grease standard muffin tin

2 cups flour (Can use 1 cup whole wheat/1 cup white)

1 cup sugar

1/2 cup shocolate chips or chopped walnuts

1/2 tsp baking soda

1/2 tsp baking powder (non-aluminum)

1/2 tsp salt

2 cups shredded zucchini, water squeezed out (can use frozen--thaw and drain off water. You will need 3 cups frozen to match 2 cups fresh *SEE NOTE*)

1/2 to 1 cup plain yogurt

2 large eggs, lightly beaten

6 TBS unsalted butter, melted and cooled

1 TB lemon juice

Combine dry ingredients and mix well.

Mix wet ingredients in a separate bowl.

Fold wet ingredients into dry with a minimal amount of strokes.

Fold in shredded zucchini.

Add additional yogurt if mixture is too stiff or you can't incorporate all the dry ingredients. Batter will be on the stiff side.

Distribute batter in muffin cups.

Bake 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.

Cool on a wire rack.

*NOTE: We grate the zucchini in a food processor and fill freezer bags with ~3 cups each, and freeze. The zucchini doesn't need to be blanched and makes great muffins.

--Lisa Cohen