Jacqueline's Zucchini Muffins

Submitted by Galley Wench

"These are incredible! So moist and tasty! Great way to use up some of zucchinis from your garden. Recipe is from Jacqueline's Markeplace and Cafe in Scottsdale. I've found that they are better if the batter is allowed to sit for 15 to 20 minutes before baking. This allows the zucchini to release the water. I love cinnamon, however if preferred you can reduce the amount of cinnamon. Muffins freeze well."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 18 giant muffins

ingredients

• 266.16 ml oil
• 709.77 ml sugar
• 9.85 ml vanilla
• 3 eggs
• 975.93 ml all-purpose flour
• 7.39 ml salt
• 9.85 ml baking powder
• 4.92 ml baking soda
• 19.71 ml cinnamon
• 2.46 ml nutmeg
• 2.46 ml ground cloves
• 2.46 ml allspice
• 1104.16 ml shredded zucchini or 1104.16 ml carrots
• 295.73 ml walnuts, broken in small pieces

directions

1. Cream together oil and sugar.
2. Slowly beat in vanilla and eggs.
3. In a speparate bowl, sift together the dry ingredients.
4. Add to the oil-sugar mixture, stirring to combine.
5. Add zucchini (or carrots) and walnuts.
6. Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.

Reviews

[etully]

This is a densely textured, hearty muffin. I got 2 dozen regular sized muffins from this recipe. Since mine were smaller, 20 min. of cook time was sufficient. Make sure you heed Galley Wench's advice to let the batter sit after mixing. It does make a difference. My only problem with this recipe is that the amount of cinnamon was way too much for my family. I will halve it next time. Also, I used egg and sugar substitutes with no ill effect. Raisins might be a nice substitution for some or all of the nuts. I loved that I had muffins for the family and the freezer. Thanks for a good recipe, Galley Wench.

 

[Gerry]

Incredible alright! Happy that I had a large zucchini begging to be used. Made as posted and I agree these are incredibly moist and delicious, so much so your recipe is now right along side our favourite tried and true. Did cut the cinnamon to 3 teaspoons just in case - but suspect we would have loved them just as much with the extra teaspoon. Did as suggested and let the batter sit for 20 minutes. These are so perfect as is I do not want to play with the recipe which is one we enjoyed, one I would serve to family and friends and know the plate would empty at coffee hour! ( While I do not intend to change a thing to serve family and friends - plans are to do a small amount up subbing some ingredients such as the sugar and baking them in a mini muffin pan so dh can enjoy a taste too!)

 

[bubbacat3]

This is the very BEST I have ever had!! I perfer these to bread. They freeze wonderfully! I add a crumble topping sometimes. #142738.<br/>I top the muffin before I bake. Sooooooo Good!

 

[Cooking Mom of 7]

These were really good. From this recipe I baked 24 average to large size muffins. My kids really liked them. I loved the cinnamon flavor. I mixed 1/2 shredded yellow squash and 1/2 zucchini since I have an abundance of both right now. I plan on baking these again and freezing them to keep them on hand. Thanks for sharing this recipe.

 

[Cookin-jo]

Excellent! This is the best use of zucchini in baking I've ever tried, and I've tried a few. The texture of the muffins is wonderful (not overly moist as some zucchini breads), they rise to a nicely rounded shape, and the flavour is fantastic. I did reduce all of the spices by half and it was perfect for us, mildly spiced. I let the batter sit for 15 minutes as suggested and that made it moist enough to scoop easily into the muffin tins. I also substituted golden raisins for the nuts. This made 24 regular sized muffins baked for 20 minutes. These will be perfect to take from the freezer to pop into school lunches. Thank you, Galley Wench!