Zucchini Bread/Muffins

So far I have baked this recipe in 5 mini-loafs, a 9×5 loaf tin and as muffins. The results have been positive in each of the bakes that I feel like I can recommend this as a bread or as muffins depending on what might suit your needs best. I’d say that as a loaf, it is easier to transport, but the muffins are easier for serving since they already come in it’s own individual portion. I love using zucchini in baked goods because as the zucchini bakes, it releases water which keeps the baked goods from getting dry. The zucchini creates an incredibly moist bread/muffin, but it also has a very mild taste so while you get this great texture from the zucchini, the flavor comes from vanilla and the cinnamon and nutmeg spice. This bread or muffin can be served for Breakfast, Brunch a Snack or even Dessert.

Options, Tips, Substitutions!

1. This recipe calls for 2 cups of shredded zucchini. For me this is usually the equivalent of about 1 medium size zucchini. A few times I made this my medium zucchini was a little over 2 cups (about 2 and 1/4 cups) and I just put the extra zucchini in the recipe. I shred the zucchini on the thicker setting of my grater.
2. Bring Eggs and Greek Yogurt to room temperature prior to mixing. This will help ensure the ingredients bind together properly.
3. Vegetable oil can be substituted for the Canola Oil.
4. I recommend using Unsalted Butter, but in a pinch you could use Salted Butter and then omit the salt from the recipe.
5. Sour cream can be substituted for Greek Yogurt. I’ve used both for this recipe and used full fat sour cream and whole milk Greek yogurt and 2% Greek yogurt. I could not taste a difference in using sour cream or Greek Yogurt, but I have not tried using a non-fat sour cream or Greek yogurt yet so that could possibly alter the recipe.
6. When mixing your dry flour ingredients into you wet oil, butter and sugar ingredients, you want the mixture to be smooth, but want to try and avoid overmixing. The same for when you add the Greek Yogurt and Zucchini. You want to mix just until the batter is smooth and then stop. Overmixing can equal a dense and chewy texture instead of the light and bouncy texture you are aiming for.
7. You do not need to squeeze any of the water or drain the zucchini for this recipe. Actually, as you mix your dry and wet ingredients together, the batter will be very very thick. The moisture from the zucchini is needed for this recipe.
8. As mentioned there are tons of options on how to bake these. Baking times will vary based on how they are baked. Your bread/muffins are done baking when you insert a toothpick and it comes out clean and the top should be springy and bounce back when you lightly touch the top. For a reference:
   • 9×5 Loaf Tin-45-50 minutes
   • Mini-Loaf Tins-35-40 minutes
   • Muffins-18-20 minutes
9. These can be made ahead because they refrigerate and freeze great. In a matter of fact, I think the flavor intensifies and they taste even better the next day. This will last up to 4 days in the refrigerator or up to 3 months in the freezer.

Zucchini Bread/Zucchini Muffins

This recipe can be used to make zucchini bread or zucchini muffins. Shredded zucchini creates a moist and light batter that is full of cinnamon and nutmeg flavor. This can be made ahead and freezes great.

• large mixing bowl, medium mixing bowl, 9×5 loaf pan, mini-loaf pans, cupcake/muffin tin, cupcake liners

• 2 cups Shredded Zucchini
• ¾ cup Sugar
• ½ cup Canola Oil
• ¼ cup Unsalted Butter ((Melted))
• 3 large Eggs
• 1 tsp Pure Vanilla Extract
• 2½ cups All Purpose Flour
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• 2 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Salt
• ½ cup Greek Yogurt

1. Pre-heat oven to 176°C/350°F. Lightly grease loaf tin or line muffin tin with liners.

2. In large mixing bowl, cream together sugar, melted butter and oil.

3. Crack eggs one at a time and mix each egg in,

4. Add vanilla and mix until smooth.

5. In medium bowl, combine dry ingredients; flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until all are combined.

6. Add dry ingredients to large bowl and mix until just incorporated. Try to mix as little as possible to avoid overmixing. Batter will be very thick.

7. Add greek yogurt and mix.

8. Add zucchini and mix.

9. Pour batter into loaf pan or evenly distribute filling muffin tins about ¾ the way full. The batter will make 12-15 muffins or a 9×5 loaf of bread.

Breakfast, Dessert, Snack