22 August 2010

Birthday Zucchini Muffins

A friend of mine mentioned once that one of his favorite things is zucchini bread. I decided to try something new and made him some zucchini muffins!

They turned out pretty good, cooked evenly in less time than the loaves I usually make, and still moist inside. I hope he likes them.... we threw in a bag of coffee to go with the muffins so hopefully this morning he had a nice little breakfast snack before he tackles cleaning up party central.

Happy Birthday, Bryan!
I modified Paula Deen's Zucchini Bread recipe below, just a bit. I halved it then poured into muffin cups. Half the recipe yields one dozen muffins.

Zucchini Bread

Recipe courtesy Paula Deen

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
1 hr 0 min
2 loaves
  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans


Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.