| T O P I C R E V I E W |
| Holly |
Posted - 08/17/2004 : 09:47:32 AM
I wanted to make some zucchini nut mini muffins for my girlfriend's baby shower on Sunday. I did find a recipe on a web site that SOUNDS good for zucchini bread, which I figure I could make the same way, just cook for a shorter time.
Does anyone have a recipe they KNOW is good?
Any suggestions for the cooking - should I do the same temperature for a shorter time or should I lower the temperature, too?
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| 5 L A T E S T R E P L I E S (Newest First) |
| dixichiq |
Posted - 01/20/2009 : 9:02:33 PM
Delish!
Zucchini Carrot Spice Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour, all-purpose
1 cup flour, oat
1/2 cup flour, whole-grain wheat
2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/8 tsp fresh ground nutmeg
1/8 tsp ground cloves
2 each egg whites
1/4 cup plain yogurt
1/2 cup water
2/3 cup brown sugar
2 Tbs canola oil
1 tsp orange zest
1 tsp vanilla extract
1 cup zucchini, whole -- grated and drained
1 cup carrot -- grated and drained
1/2 cup dried cranberries
-Preheat oven to 375 degrees and prepare large loaf pan (9x5)
-In large bowl, combine flours, cinnamon, baking powder, baking soda, salt, nutmeg and cloves and set aside.
-In bowl of stand mixer, combine egg whites, yogurt, water, sugar, oil, zest, and vanilla.
-Whisk on medium high speed until ingredients are fully combined and mixture is frothy, about 1 minute.
-Make well in dry ingredients and slowly pour in wet ingredients.
-Mix wet ingredients into dry until just combined.
-Fold zucchini, carrot, and cranberries into batter.
-Pour into prepared loaf pan and tap to remove extra air.
-Place in oven and bake until cooked through and toothpick inserted into center of pan comes out clean, about 1 hour and 15 minutes.
-Let cool in pan for 15 minutes.
-Turn out onto wire rack to cool completely before slicing and serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 200 Calories; 4g Fat (20.0% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
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| AngelaMoore |
Posted - 08/17/2004 : 1:47:10 PM
FoodFit has this Zucchini Bread recipe that got rave reviews: http://www.foodfit.com/recipe.asp?rid=558
Speaking of zucchini, I made this easy Zucchini and Tomato Tart with veggies from my garden and loved it: http://www.foodfit.com/recipe.asp?rid=2
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| fattyfatty2x4 |
Posted - 08/17/2004 : 11:06:44 AM
quote:
Originally posted by Holly
Does anyone have a recipe they KNOW is good?
Any suggestions for the cooking - should I do the same temperature for a shorter time or should I lower the temperature, too?
You can prolly just cook them for a shorter peiod of time, but I would keep the temp the same (350? 400?).... I made my grandmother's bran muffins (mini-muffins) for a baby shower and I mixed some leftover pumpkin or butternut squash in half of the batter for two variations. I would do the same with grated zucchini (grated and drained in a colander) or mashed potato or grated carrot or just diced apples, etc.
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| fattyfatty2x4 |
Posted - 08/17/2004 : 10:58:18 AM
and here is another one that sounds easier: http://www.epicurious.com/run/recipe/view?id=10550&kw=zucchini+muffin&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=zucchini+muffin&submit.x=16&submit.y=7
I would just make the muffins and not the sandwiches.
RADISH SANDWICHES ON ZUCCHINI BASIL MUFFINS
1 1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg
1/4 cup buttermilk
1 cup coarsely grated well-scrubbed zucchini
1/2 cup finely chopped fresh basil leaves
3 tablespoons unsalted butter, softened
8 radishes, sliced thin
In a small bowl whisk together the flour, the salt, the baking soda, the baking powder, and the pepper. In a bowl cream together the shortening and the sugar, beat in the egg and the buttermilk, beating until the mixture is combined well, and stir in the zucchini and the basil. Add the flour mixture to the zucchini mixture, stir the batter until it is just combined, and divide it among 24 well-buttered gem tins (each 1/8 cup). Bake the muffins in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool. Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.
Makes 24 sandwiches.
Gourmet
July 1990
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| fattyfatty2x4 |
Posted - 08/17/2004 : 10:50:57 AM
Here's one from www.epicurious.com
http://www.epicurious.com/run/recipe/view?id=12526&kw=zucchini+muffin&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=zucchini+muffin&submit.x=16&submit.y=7
ZUCCHINI RAISIN BRAN MUFFINS
2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
Makes 12 muffins.
Gourmet
August 1993
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