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    Zucchini Muffins

    ha scritto per te

    My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!
    Make sure to try my Zucchini Bread recipe too!! It’s delish!

    This Is My Favorite Zucchini Muffin Recipe!
    During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!
    I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!
    Here Are More Zucchini Recipes You Will Love:

    But Are Zucchini Muffins Healthy?
    Well…the do include zucchini, so I can guess they are healthER than a regular muffin…but I won’t try to spin this recipe as health food…especially with the addition of chocolate chips! You can adjust this recipe a little to make them slightly more healthful, though! Here are a few ideas:
    Sub out half of the all purpose flour for whole wheat flour! This recipe works perfectly as written with this simple adaptation. I don’t prefer using all whole wheat flour in this, as you would need more adjustments to prevent the muffin from being dry. But a simple 50% swap works great!Reduce the amount of sugar by up to 1/4 cup. You will lessen the sweetness of the muffin, but still maintain the texture.Swap out the vegetable oil for coconut oil (measure in its liquid form), or even light olive oil!Sub in 1/4 cup of unsweetened applesauce for the egg. This will lighten the calories a bit!

    Ingredients:
    all-purpose flourgranulated sugarbaking sodaground cinnamonsalteggvegetable oilbuttermilkvanilla extractshredded zucchinioptional – miniature semisweet chocolate chips and/or chopped walnuts

    How To Make Zucchini Muffins:
    Luckily for this recipe there is no mixer needed!! You simply whisk all the dry ingredients together, then separately whisk the wet ingredients together. Add the wet into the dry and fold until combined! Then you just stir in the chocolate chips and/or nuts and portion out into your muffin tin!
    They’re really just that simple, and can be prepped and in the oven in minutes!
    Adding In Chocolate Chips or Nuts…
    I mean I am a big proponent for adding both chocolate chips AND walnuts into these zucchini muffins, but it’s completely up to you! You can even get a little more creative as well! Here are a few more ideas of add-ins:
    Dried fruit, like raisins or dried cranberries. Just 1/2 cup will be great!Shredded coconut is delicious in these too! 1/2 cup as well!Any other type of nut you prefer like pecans, or pistachios…even cashews!Sub in 1/4 cup mashed banana for the egg and it will give it a nice banana flavor too!
    Can You Freeze Zucchini Muffins?
    Yes! These muffins freeze great! Just pop the leftovers in a large zip top bag and freeze them for up to a month for best freshness. Just thaw them at room temperature and they’ll be good to go!

    I Have So Many More Muffin Recipes! Here Are A Few You Will Love:

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    Zucchini Muffins

    Description:
    These delicious Zucchini Muffins are soft and moist! a favorite in our house!

    Ingredients:

    1 1/2 cups all-purpose flour
    3/4 cup granulated sugar
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 egg, lightly beaten
    1/2 cup vegetable oil
    1/4 cup buttermilk
    1 teaspoon vanilla extract
    1 cup shredded zucchini
    optional – 1/2 cup miniature semisweet chocolate chips
    optional – 1/2 cup chopped walnuts

    Instructions

    Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
    In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
    In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
    Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
    Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
    Serve warm or at room temperature.

    Notes:

    Store airtight for up to 3 days.
    Freeze for up to 30 days
    *nutrition values do not include chocolate chips and/or nuts

    Keywords:: cookies and cups, muffins, zucchini muffins, zucchini recipe

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    • in Recipes

      Roasted Zucchini with Garlic

      ha scritto per te

      Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

      Photography Credit: Elise Bauer

      During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
      I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
      VIDEO! How to Make Roasted Zucchini with Garlic

      From the editors of Simply Recipes

      How to Avoid Soggy Zucchini
      This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
      Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
      Don’t crowd the pan: Make sure there is plenty of space between your spears.
      Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
      Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
      Ways to Adapt This Recipe
      Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
      Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
      Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
      Toss with slivered almonds or pine nuts
      Mix the zucchini with some summer squash
      What to Serve with Roasted Zucchini
      This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
      More Simple Zucchini Recipes

      Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

      Roasted Zucchini with Garlic Recipe

      Ingredients
      1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
      1 teaspoon fresh minced garlic cloves
      1 tablespoon extra virgin olive oil
      Kosher salt
      Freshly ground black pepper
      1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

      Method

      1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
      2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
      Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

      3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

      4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Zucchini Bread

      ha scritto per te

      Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.

      I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
      Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
      After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
      VIDEO! How to Make Zucchini Bread

      No need for a mixer
      This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
      It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

      How to Prepare the Zucchini for Zucchini Bread
      Grate the zucchini on a standard box grater. No need to peel!
      After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
      Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
      A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
      What Can I Add to Zucchini Bread?
      Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
      By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

      How to Store and Keep Zucchini Bread
      This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
      Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
      HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

      Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO

    • in Recipes of the Day

      Zucchini Ribbon Skewers

      ha scritto per te

      hese Zucchini Ribbon Skewers are so elegant and pretty to look at, even non zucchini lovers are going to be all over them!

      Seriously… how cute and sophisticated are those little zucchini skewers? Don’t you wanna just reach through your screen and grab one or two?
      These little guys, they’re just the perfect accompaniment to any grilled meat, or fish, or chicken. I think they would even be the perfect sideshow for your next corn party! In fact, they’re so darn cute and tasty, they might very well end up stealing the show! 
      I’ll give it to you, they are a tad tricky and delicate to put together — I mean, it would be so much easier to just slice your zukes super thick and throw them on the grill — but I think their good looks alone make them worth the extra effort. That and the fact that, when sliced this thinly, zucchini becomes so super tender and almost creamy…
      I think these guys are a guaranteed winner this grilling season! So why not go ahead and make a batch… or four? Cuz yeah… they’re gonna disappear fast, so you might want to at least double, if not triple that recipe…

      Before you do anything, preheat your outdoor grill to high.
      Then, slice the zucchinis lengthwise into very thin slices  — about 1/8-inch. In order to get this done, the use of a mandoline is very strongly recommended. In fact, I’d even go as far as to say that it’s almost mandatory, unless you have out-of-this-world knife skills!
      As you can see, I chose to leave the stalks on my zucchinis… they are perfectly edible, look super pretty, and will go completely unnoticed texture-wise when sliced this thin! 

      Now place the zucchini slices on a large baking sheet and drizzle with a little bit of olive oil, then sprinkle them generously with salt and pepper. Let the slices sit for about 5 minutes; this will make them more pliable.
      Don’t skip this step! If you were to try and skewer those zucchini slices without doing this first, they would only crack and break on you. They need to become super soft and pliable in order to bend into lovely, curvy ribbons. 

      Once the zucchini slices are nice and pliable, delicately thread them onto wooden skewers — 3 slices per skewer — alternating between colors if using yellow and green zucchinis.
      The contrast in colors makes the skewers that much prettier, me finds! But all green or all yellow would also work perfectly fine. Just be sure to select zucchinis of similar shapes and sizes, so your skewers look more even. Also, straighter zukes will be much easier to work with then curvy ones… 

      Technically, you could very well serve your Zucchini Skewers right away… grilling them is not absolutely mandatory, as zucchinis can just as well be eaten raw. But grilling them will definitely take them to the next level! Ultimately, though, the decision is yours…
      So what’s it gonna be: raw or grilled?

      If you’re gonna go all out and grill your skewers, place them on the hot grill and grill for 1 or 2 minutes, just long enough to soften the zukes and get nice grill marks on them, then very delicately flip the skewers with a pair of tongs and continue grilling for about a minute or so.

      All that’s left to do now is remove your finished skewers to a plate and garnish them with a little bit of chopped parsley and a few shavings of Parmesan cheese — if you are so inclined, of course — and then serve with your favorite grilled meat or fish… or whatever else you happen to be eating that day!

      Zucchini Ribbon Skewers

      These Zucchini Ribbon Skewers are so elegant and pretty to look at, even non zucchini lovers are going to be all over them!
      Servings: 8 skewers

      2 medium-large zucchinis, preferrably one yellow, one green
      3-4 tbsp extra-virgin olive oil
      Generous sprinkle of salt and pepper

      Optional garnish
      Chopped parsley
      Parmesan cheese shavings

      Preheat your outdoor grill to high.

      Slice the zucchinis lengthwise into very thin slices (about 1/8″); the use of a mandoline is very strongly recommended.

      Place the slices on a large baking sheet and drizzle with a little bit of olive oil, then sprinkle them generously with salt and pepper. Let the slices sit for about 5 minutes; this will make them more pliable.

      Delicately thread the slices onto wooden skewers – 3 slices per skewer – alternating between colors if using yellow and green zucchinis.

      Place the skewers on the hot grill and grill for 1-2 minutes, just enough to soften the zukes and get nice grill marks on them, then very delicately flip the skewers with a pair of tongs and continue grilling for another minute or so.

      Remove to a plate and garnish with chopped parsley and Parmesan cheese, if desired, before serving.

      Serving: 1skewer, Calories: 54kcal, Carbohydrates: 1g, Fat: 5g, Sodium: 4mg, Potassium: 127mg, Sugar: 1g, Vitamin A: 100IU, Vitamin C: 8.7mg, Calcium: 8mg, Iron: 0.2mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO