Total Time
40mins
Prep 20 mins
Cook 20 mins

Anticipating zucchini from the second planting. This muffin sounds awesome for early fall... especially with the cream cheese frosting... nom. From Chow.com

Ingredients Nutrition

Directions

  1. Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside.
  2. Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
  3. Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
  4. Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
  5. In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined.
  6. Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
  7. Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
  8. Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting.
  9. For the Frosting:.
  10. Combine all ingredients and beat at low speed until sugar is incorporated.
  11. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.

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