Tuesday, May 17, 2016

Zucchini Muffins

Zucchini for breakfast?

You bet!

In a world where parents are still battling their kids over whether or not they should eat their vegetables, clever camouflage is the perfect way to sneak veggies into the most obnoxiously fussy eaters. Take this recipe. While similar to a carrot cake batter, the zucchini adds a lot more moisture resulting in a deliciously tender muffin with a hint of cinnamon. It’s so good your kids won’t care that they contain veggies!

Are guests coming over and you have no time to make a fancier dessert? Never fear! With a few minor adjustments you can turn a practical breakfast item into a fancy cake even a baker will appreciate!

Here’s How You Do It

Difficulty Level: Easy to Medium
Prep time: 10 Minutes
Cook Time: 35 Minutes

Yields 12 Muffins


2 Eggs

½ Cup Brown Sugar

½ Cup White Sugar

¾ Cup Vegetable Oil

½ Teaspoon of Vanilla Extract

2 Cups of Self Raising Flour – This is flour that has baking powder and salt already mixed in. If you don’t have it, use 2 cups of regular flour, 1 teaspoon of baking powder and ½ teaspoon of salt.

½ a Teaspoon of Baking Soda

½ a Teaspoon of Ground Cinnamon

½ Teaspoon of Salt

2 Cups Grated Zucchini

½ Cup Low Fat Greek Yogurt

If ya wanna get fancy…


1 Package Instant Vanilla Pudding

2 Cups Full Fat Milk

Zest and Juice of 2 Limes


1 Package Cream Cheese - Softened

½ Cup Butter – Softened

1 ½ Cups of Powdered Sugar

Zest and Juice of 1 Lime

Pinch of Salt


2 Large Mixing Bowls

1 Regular Bowl

1 Wooden Spoon

1 Whisk

1 or 2 Muffin Pans

1 Pack of Muffin Liners

1 Zip Top Baggie or Butter Knife – For the Frosting

1 Piping Bag with Sturdy Narrow Tip (Optional) – For the cheaters’ custard

1 Box Grater

Measuring Cups and Spoons

1 Sieve for sifting

Electric mixer (Optional)

Preheat the oven to 350 oF and line a muffin pan with paper liners.

In a large mixing bowl beat eggs, white and brown sugar, the vegetable oil, and vanilla together.

Sift in the flour, cinnamon, baking soda, and salt.

Stir gently with a wooden spoon to combine.

Stir in zucchini, and then the Greek yogurt.

Bake for 20 minutes or until a toothpick inserted into the thickest cupcake comes out clean.

Serve as is OR if ya wanna get fancy, prep the filling and frosting and serve them for dessert!

Cool the cupcakes completely. If you want to speed this process up you can always stick the muffin pan in the freezer for 10 minutes.

If you’re opting to make a filled muffin, in a regular bowl prep the vanilla pudding as per the package directions. Stir in the lime zest and juice.

Set aside.

In a large mixing bowl beat the cream cheese and butter until fluffy. I find this easier to do with an electric mixer but a little elbow grease and a sturdy whisk will work fine.

CAREFULLY add the icing sugar, a little at a time until well combined.

Stir in the lime juice and zest.

For filled muffins, put the custard in the sharp tipped piping bag. I find the easiest way to do this is to put the piping bag in a glass, folding the edges of the bag over its rim. You can then scoop the custard into it with little mess.

Squeeze some of the custard out of the piping bag to make sure you have an even flow.

To fill the muffins, ssing the tip of your piping bag, poke a hole in each muffin. Insert the tip of the bag ¼ of an inch in and squeeze the custard out until you see the muffin expand a little.

Repeat the process with the remaining muffins.

Put the frosting in a zip top bag and cut the tip off after which you can pipe the frosting onto the muffins in a swirly pattern. If you’re tired, lazy, or pressed for time (all valid reasons in my book) use a butter knife and smear the frosting on.


-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

Trolls will be unceremoniously deleted and dismissed.

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