I wish I could leave a sample of this muffin on this site for each of you to taste. These are truly wonderful, yummylicious.
Yes, they could be a cupcake with a little cream cheese frosting, but since I want to have them for breakfast, I’m assigning them to the “muffins” category.
Do you remember the zucchini breads from the 1970′s? Well, not if you weren’t born. But if you’re old, you remember those flavorful loaves of cinnamon and zucchini with a crusty top and a soft center. You may also remember that the bread oozed oil if you put it on a paper napkin. So that had to be corrected. No problem.
I can’t wait to make these for my grandkids. They will be amazed that the odd zucchini plant could adapt itself so nicely to a sweet breakfast treat.
Note on Zucchini: Pat out some of the water after you shred it. Then fluff it with a fork and measure the cup as a fluffed out mass. Do not pack the zucchini down or it will be too heavy.
Ingredients for Zucchini Cinnamon Muffins
1 cup sugar
1/2 cup butter, softened
2 tsp vanilla
1 cup shredded zucchini – see note above.
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 – 3/4 cups walnuts (I roasted mine first.)
1/2 cup whole wheat pastry flour
3/4 cup all purpose flour
Spray a muffin tin or line with papers. Standard size 2 1/2″ muffins. Recipe makes 12.
Preheat oven to 350 degrees F.
Beat the eggs, sugar, butter and vanilla until fluffy.
Mix in the zucchini.
Add the dry ingredients and mix until blended.
Fold in the nuts and scoop into muffin pan.
Bake about 20 minutes or until toothpick inserted in the center of the muffin comes out clean.
Eat warm or cool. But Warning: if you start eating them warm, it may be difficult to stop.
Zucchini Cinnamon Muffins are a throwback to the ’70′s zucchini bread with a few updated changes to decrease the fat and increase the fiber.