Thursday, January 27, 2011

Zucchini Bread Muffins

After reading Courtney's post yesterday about zucchini brownies, I realized I had a zucchini at home that was also on the verge of going bad and needed to do something about it pronto.

You see, I have begun taking a muffin and hard boiled egg to work for breakfast every morning because it's quick and easy.  This has made my morning routine much smoother and ensures I don't stop somewhere like Starbucks to get breakfast!  Last week I made pumpkin muffins (boxed from Trader Joe's) and I just finished the last one, so I decided to make zucchini bread muffins because one, the zucchini was going to go bad and two, because I love zucchini bread.

Zucchini Bread Muffins, modified from this recipe

2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup brown sugar, packed--I used the Splenda brown sugar blend
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded zucchini--about 1 medium
1/2 cup walnuts
1/3 cup golden raisins

Kitchen Supplies:
(1) dozen cupcake pan
Mixing bowls
Cooking spray
Cooling rack

Preheat oven to 375 degrees.  Combine oil, eggs, sugars and vanilla.  In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, salt).  Slowly folded in the dry ingredients.  Once combined add zucchini, walnuts and raisins.  Fold in.

Spray cupcake pan with cooking spray.  Spoon 2-3 tablespoons of mixture into each well, until about 2/3  full.  Bake for twenty to twenty-five minutes until toothpick inserted into the center of the muffin comes out clean.  Remove from oven, place on cooling rack and enjoy!

What's your current breakfast routine?


  1. I need to spice up my breakfast routine a bit. I have oatmeal just about everyday...kinda lame :o)

  2. Ashly: It's so good to have you back! Oatmeal can be good. I like to eat mine with frozen raspberries (reheated in the microwave) with sliced almonds and half a packet of Splenda :)


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