Zucchini Muffin Recipe; When Learning How to Cook Zucchini and Make Easy Recipes

A zucchini muffin recipe is a great way to use this vegetable if learning how to cook zucchini. This is a summer squash and often when they are planted they grow so abundantly. Often gardeners are willing to give them away. They make many delicious recipes and people search for different ways of cooking them. Recipes range from appetizers, casseroles, cakes, cookies and breads. The following zucchini muffin recipe is delicious.

A zucchini muffin recipe freezes well. As with most sweet breads, muffins baked prior to freezing have a better freezer life than those frozen partially baked or raw. After completely cooling, I prefer to wrap the muffins individually, first in plastic wrap and then in foil before freezing. Thaw by simply removing from the freezer or remove the foil and heat briefly in the microwave.

ZUCCHINI MUFFINS (or squash muffins)

• 2 Cups Bisquick Baking mix


• ¾ Cup packed brown sugar


• ¼ Cup vegetable oil


• 2 Teaspoon ground cinnamon


• 1 Teaspoon ground nutmeg


• 1 Teaspoon vanilla


• ¼ Teaspoon ground cloves


• 3 Eggs


• 1 ½ Cups shredded zucchini (or other fresh squash)


• ½ Cup chopped nuts

Preheat oven to 400F degrees.

Grease bottoms of 16 medium muffin cups (2 ½ x 1 ¼ inches) or line with paper liners.

Combine all ingredients except the zucchini and nuts; beat vigorously.

Stir in zucchini and nuts; fill muffin cups 2/3 full.

Bake about 15 minutes or until golden brown.

The following zucchini muffin recipe is made from scratch. The zucchini in this recipe can also be substituted with another fresh squash.

ZUCCHINI MUFFINS

• 3 Cups flour


• 2 Teaspoons cinnamon


• 2 Teaspoon baking soda


• 1 Teaspoon salt


• 1 Cup chopped nuts


• 3 Eggs


• 2 Cups sugar


• ¾ Cup vegetable oil


• 2 Cups fresh grated zucchini or squash

Preheat oven to 350F degrees.

Lightly grease muffin cups or use paper liners.

Combine and sift the flour, salt, cinnamon and salt; stir in the nuts.

Blend together the oil, sugar, eggs and zucchini.

Stir in the dry ingredients with the oil mixture, only until all dry ingredients are moist.

Bake about 18 minutes or until a pick comes out clean.

The following made from scratch zucchini muffin recipe has added flavor and moistness from crushed pineapple.

PINEAPPLE ZUCCHINI MUFFINS

• 1 Cup firmly packed brown sugar


• ½ Cup soft butter


• 1 Cup shredded zucchini


• 1 Can (8 ounces) crushed pineapple in its juice- reserve 1 tablespoon juice


• 2 Eggs


• 2 Cups flour


• 1 Teaspoon baking soda


• 1 Teaspoon cinnamon


• ¼ Teaspoon salt


• ¼ Teaspoon allspice


• ½ Cup chopped nuts

Sift together the flour, baking soda, cinnamon, salt and allspice; stir in the nuts.

Mix together the brown sugar and butter; add eggs and beat until smooth.

Add pineapple and zucchini to the butter and sugar mixture; stir in to blend.

Add the dry ingredients to the wet mixture and stir only until dry ingredients are moist.

Fill muffin cups ¾ full and bake 15 to 18 minutes or until pick comes out clean.

Combine all ingredients for the following glaze recipe and drizzle over warm muffins.

Glaze

• ½ Cup powdered sugar


• 1 Tablespoon reserved pineapple juice


• 1 Teaspoon corn syrup


• ¼ Teaspoon cinnamon

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