With zucchini being in abundance this summer and almost always on sale, why not pick up an extra squash the next time you are at the store and consider putting it in some bread? Never had zucchini in bread? You don’t know what you’re missing. Zucchini bread was just as common in my house growing up as banana bread and it shocks be when people have never tried it before. I once had a friend cringe at the thought of zucchini bread that you would have thought I was suggesting liver in bread. But honestly, if you at all like banana bread, or even carrot cake, you must give zucchini bread a try. When I had an extra zucchini in my fridge, I remembered I had this recipe for Zucchini Mini Muffins which makes for a quick bite for breakfast in the morning.
Shredded zucchini is added to a light quick bread batter accent by the flavor of allspice. The result is fluffy bite-sized muffins which could easily be enjoyed as a quick breakfast or even as an after dinner snack. And if you are able to eat just one, there is zero guilt involved. Never considered zucchini bread, let alone zucchini muffins, before? Definitely try this. And since muffins freeze well, make a batch of these and throw them in the freezer. Pop a few in your bag before you run out the door and microwave for a few seconds and your breakfast is ready. Who would have thought that adding vegetable to a muffin could be so good?
Preheat oven to 400°F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, baking powder, salt and allspice in a large bowl.
Combine zucchini, oil, butter, vanilla, milk and egg in a small bowl; stir with a whisk.
Add zucchini mixture to flour mixture, stirring batter just until combined.
Divide batter evenly among 24 miniature muffin cups coated with cooking spray.
Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.
Overall Rating: Love It
Source: Cooking Light magazine