Zucchini Bread Or 24 Muffins
Moist and flavorful zucchini bread or muffins featuring cinnamon, raisins, and chopped nuts, perfect for breakfast, snacks, or sharing with family and friends.
Ingredients
Instructions
- Mix the liquid ingredients (eggs, sugar, vanilla, and grated zucchini) together.
- Add the dry ingredients (flour, salt, baking soda, cinnamon, baking powder) and mix until thoroughly combined.
- Grease and flour bread loaf pans or muffin pan.
- Pour the batter into the prepared pans.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist zucchini bread or muffins, ensure the grated zucchini is well-drained to prevent excess moisture. If you prefer, substitute half the sugar with applesauce for a healthier option. You can also swap in whole wheat flour for a denser texture. Adding a pinch of nutmeg enhances the flavor, much like in Gwen'S Apple Cake. Always taste your batter before baking to adjust sweetness as needed.
Serving Suggestions
Serve zucchini bread warm with a pat of butter for a delightful breakfast or snack. Pair with a cup of coffee or tea for a cozy afternoon treat. For a twist, try topping with cream cheese frosting. These muffins are perfect for on-the-go breakfasts or lunchboxes. They also pair beautifully with New England Mountain Pancakes for a brunch spread.
Storage & Reheating
Store leftover zucchini bread or muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread Or 24 Muffins contains roughly 89 calories, with 0g protein, 10g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 581mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without eggs?
Yes, you can replace the eggs with flaxseed meal or applesauce as a binding agent. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg, or substitute each egg with 1/4 cup of applesauce. This works well for keeping the moisture while making it suitable for vegan diets.
How can I make this recipe gluten-free?
To make gluten-free zucchini bread or muffins, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and any additional ingredients are gluten-free. You might need to add a binding agent like xanthan gum, following the package instructions for the best results.
What variations can I add to this recipe?
You can customize your zucchini bread or muffins by adding different mix-ins such as chocolate chips, dried cranberries, or shredded coconut. For a savory twist, consider adding herbs like rosemary or cheese. Each variation can bring a unique flavor, making it a versatile recipe for any occasion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).