Mom’s Zucchini Bread

This recipe comes from my mom. Her original recipe calls for 1 cup of oil, but we have modified it to make it a little lighter. It’s still just as tasty and a great way to use up some of your bumper crop of zucchini (or in my case, the overflowing CSA box!)

Best we can recall this recipe should make 2 full sized loaves, but my mom hasn’t made full loaves of this in years. She makes it in mini-loaf pans. I wanted to try it in a few different formats so my one batch made 5 mini-loaves, 24 mini-muffins (I need a 12 step program!!), and 6 regular sized muffins. They all took a little different length of time to cook, but they all came out great!

Mom’s Zucchini Bread

1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3 eggs slightly beaten
2 cups sugar
2 cups grated raw zucchini
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees.

Combine oil, applesauce, eggs, sugar, zucchini, and vanilla in a bowl. Stir in flour, soda, baking powder, salt and cinnamon. (use a spoon or spatula – don’t use a mixer!). Stir in nuts, if using. Spoon into greased loaf or muffin pans.

Baking time: Large Loaf Pans = about 1.5 hours, Mini Loaf Pans = 35 to 40 minutes, Regular Size Muffin Tins = 30 minutes, Mini Size Muffin Tins = 20 minutes

Cool in pan 5 minutes. Flip out onto a cooling rack and allow to cool fully before cutting into it.

(73) Cheddar-Olive Mini Muffins

I have a special place in my heart for mini-muffins. I don’t know why. I can’t help myself. Maybe it’s because I can’t bake and I found that you can’t ruin mini-muffins!! Or maybe it’s just because they are cute!? 🙂 Anyway, these appeared at the sausage night cooking club. We used regular milk and regular sharp cheddar (Publix doesn’t sell ‘farmstead cheddar!’). I don’t think they were nearly as olive-y as I had hoped, but they were still good! They would be awesome with a bowl of chili!

Cheddar-Olive Mini Muffins

Source: Adapted Food and Wine Magazine
Yield: 36 mini muffins

1 cup 2% milk
1 large egg, lightly beaten
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon each of baking soda and sugar
1/4 teaspoon salt
2 tablespoons chopped chives
3 tablespoons Spanish green olives, pitted and chopped
1 1/4 packed cups sharp cheddar cheese
6 tablespoons unsalted butter, melted

1. Preheat the oven to 400°. Line three 12-cup mini-muffin tins with paper or foil liners. Alternatively, lightly butter and flour the cups, tapping out any excess flour.

2. In a small bowl, whisk the buttermilk with the egg. In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, sugar and salt. Whisk in the chives and olives and 3/4 cup of the shredded cheddar. Add the buttermilk mixture and the melted butter; stir just until moistened. Spoon the batter into the prepared tins and sprinkle with the remaining 1/2 cup of cheese. Bake the muffins for about 16 minutes, or until golden. Let cool in the tins for 10 minutes before serving.

Mini-Banana Muffins

This one is a repeater for me – that’s why it doesn’t get a number! I adapted this recipe from a recipe I found online. I have cute mini-muffin tins that I never use and this is a great excuse to break them out! Plus, mini muffins are GREAT for little fingers. My daughter goes nuts for these “more peese!” You can make them in a bigger tin (making just 12 muffins), you will just have to cook them longer.


Mini Banana Muffins

Yield: 36 mini muffins (or 12 large)
Source: Amy’s original – adapted from a recipe I found online

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2 tsp cinnamon
1/2 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon, and vanilla. Add flour mixture, and beat until smooth (I just use a whisk and that leaves banana chunks. If you want them smoothe, use a mixer). Scoop into muffin pans.

3. Bake in preheated oven. Bake mini muffins for 13 to 15 minutes (or if you want – large muffins for 25 to 30 minutes.) Muffins will spring back when lightly tapped and be slightly browned on top.

NUTRITIONAL INFO:
For large muffin: 184 cals, 5.8g fat, 1.2g fiber
For each mini: 61 cals, 1.9g fat, .4g fiber

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(11) Bacon-Cheddar Corn Muffins

This recipe had mixed reviews on the Cooking Light website. I wanted to try the muffins, however, and form my own opinion. This is a 3 star recipe. It was fine. We’ll eat them, but they’re not great. I would not serve these to company. I needed a really strong bacon flavor and didn’t get that at all. What you get is a standard corn muffin. Nothing wrong with that, just not what I signed up for!!




Bacon-Cheddar Corn Muffins

Yield: 12 servings (serving size: 1 muffin)
Source: Cooking Light Magazine, July 2007

Use extrasharp cheese for the most intense flavor. These muffins are great for breakfast or with soup; split and toast leftovers.

Cooking spray
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup fat-free milk
2 tablespoons lemon juice
2 tablespoons butter, melted
1 large egg
1/2 cup (2 ounces) shredded extrasharp cheddar cheese
4 center-cut bacon slices, cooked and crumbled

Preheat oven to 400°.

Place 12 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; make a well in center of mixture.

Combine milk and juice in a medium bowl; let stand 2 minutes (milk will curdle). Add butter and egg; stir well to combine. Add to flour mixture, stirring just until moist. Stir in cheese and bacon. Spoon batter evenly into prepared muffin cups. Bake at 400° for 17 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

CALORIES 142 (30% from fat); FAT 4.8g (sat 2.6g,mono 1.5g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 88mg; CARBOHYDRATE 19.1g; SODIUM 342mg; PROTEIN 5.2g; FIBER 0.6g

Cranberry Muffins

Cranberry Muffins

This recipe comes from my maternal grandmother. I don’t really have any memories of her cooking, but my mom carried this recipe on and I certainly am glad! These muffins are our traditional Christmas morning breakfast (along with scrambled eggs and bacon).

1 cup cranberries, halved
1/2 cup sugar
2 cups flour
3/4 tsp. baking soda
1/4 tsp salt
1/4 cup sugar
1 egg, beaten
3/4 cup buttermilk
1/4 cup melted butter

1) Preheat oven to 400 degrees.
2) Combine the cranberries and 1/2 cup sugar and set aside.
3) Combine the flour, baking soda, salt, and 1/4 cup sugar in a bowl.
4) Combine egg, buttermilk, and melted butter.
5) Make a well in the middle of the flour mixture. Pour in the wet ingredients and mix until just wet.
6) Add the sugared cranberries and stir until just combined (don’t overstir or the muffins will be tough!)
7) Fill muffin cups 3/4 of the way full and bake at 400 for 20 minutes.

Yield: 12 muffins

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