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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Muffins/Cupcakes Recipe

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This recipe for Zucchini Muffins/Cupcakes is from The Madsen & Parrish Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. cake flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 c. coarsely chopped toasted walnuts or pecans
2 large eggs
3/4 c. light brown sugar
1/2 c. canola oil
2 c. grated zucchini
optional 1/2 cup raisins or craisins
Directions:
Directions:
Preheat the oven to 350º.
In a small bowl combine the flour, baking soda, spices, and nuts and whisk to blend.
In a mixing bowl beat the eggs, sugar, and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
Scrape the batter into the prepared muffing tins, filling each cup 3/4 full, and bake 20 to 25 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool and wrap airtight.
Number Of Servings:
Number Of Servings:
14 to 16 cupcakes
Personal Notes:
Personal Notes:
Rose Levy Beranbaum (The Cake Bible)

 

 

 

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