I wanted to find a zucchini bread recipe that fulfilled the following conditions:
- Easy to make
- Reasonable number of ingredients that are easily btainable
- Easily convertible to mini-muffin portions
- Recipe yield that could be easily downsized if appropriate
- Bread pan sizes, with baking times
- Cupcake pan usage, with baking times and instructions
- Recipe deviations, including substituting canned pumpkin
- Nutritional stats
- Easy-to-follow numbered steps
I wasn't totally sold on using only the BC recipe. I didn't want to add nuts, cloves, raisons. I also wanted to find recipes that called for nutmeg, which is something I use seldom and have a lot of. Paula Deen's recipe calls for nutmeg and four eggs. Convenient! She does also call for water, lemon juice, and nuts (option), which I skipped in my recipe.
The two recipes varied from each other for quantity of main ingredients—zucchini, oil, flour, sugar, salt. My version of the recipe is for mini-muffins (36). Based on the Betty Crocker recipe, however, you can consider that the yield equals one loaf or 12 cupcake-size muffins. (Refer to the BC recipe for those baking times.)
My pixstrip shows ten image areas:
- Dry ingredients (flour, salt, baking powder, baking soda, nutmeg, cinnamon, sugar)
- Wet ingredients (eggs, oil, vanilla)
- The wet ingredients, plus grated zucchini
- Partial view of the implements, plus spray oil
- Bowl of stirred dry ingredients, bowl of stirred oil, eggs, and vanilla, and jar with shredded (or grated) zucchini (Yes, you do need to pre-process some zucchini for this recipe.)
- Bowl of stirred dry ingredients, bowl of stirred oil, eggs, vanilla, and the grated zucchini
- Bowl of the ingredients (now batter), stirred together
- Batter in mini-muffin pans, which I sprayed oil on before filling with batter
- Baked round mini-muffins
- mini-cupcake pans
- large mixing bowl
- medium small mixing bowl
- pastry blender or wire whip
- measuring cup
- measuring spoons
- cooling rack for done muffins
- Dry, listed in the order that the 2nd pic shows
- 1 1/2 C all-purpose flour
- 1/2 t salt
- 1/4 t baking powder
- 1 t baking soda
- 1/2 t nutmeg
- 1/2 t ground cinnamon
- 3/4 C sugar
- Wet (and also zucchini), listed in the order that the 3rd pic shows
- 2 eggs
- 1/3 C oil
- 1 t vanilla
- 1 1/2 C fresh, shredded or grated zucchini
- Preheat the oven to 350°.
- Measure and pour the dry ingredients into the larger mixing bowl, blending them together with a pastry blender or wire whip.
- In the smaller bowl, mix the wet ingredients, then stir in the zucchini.
- Pour the mixed wet ingredients with zucchini into the larger bowl and stir the ingredients until they're moistened.
- Spray oil into the pan wells.
- Scoop about a rounded tablespoon spoonful of batter into each well.
- Bake for about 13 to 17 minutes or until the muffins are lightly browned. (Use toothpick test for doneness if desired.)
I thought the mini-muffins seemed a little chewy (doughy?) and drier than I expected. I brought some in to share with the co-worker who gave me the zucchini. He thought they came out great! I speculated pan well shape might affect the texture and moistness outcome. My next recipe article describes using square mini-muffin-capacity silicone pans instead of the round aluminum pans.
I recall Paula Deen's recipe calls for 1/3 cup (5 1/3 T) of water in her double recipe, which would be 2 2/3 T for a half recipe like mine. I might try adding some water in a future batch.
8/21/2014—Published today! I contrast zucchini mini-muffins for round (aluminum pan) and square (silicone pan), pan positioning in the oven, and using previously frozen vs. fresh-shred zucchini. This article is the followup to July 2014 zucchini mini-muffin recipes, complete with pixstrip.
Also look into the square mini-muffin version—same ingredients, but using square-well silicone pans.