Zucchini bread and muffins

Chris has been bugging me for a couple weeks now to make him some zucchini bread because of an episode of ‘How I met your Mother’ that we watched. In the episode one of the main characters Marshall goes for Brunch with another guy and has some zucchini bread that he exclaims is “ridonkulous”.  If you haven’t seen the show yet I would definitely recommend it. It’s almost like a funnier, cruder version of Friends, except they hang out in a bar instead of a coffee shop.

Sorry, off topic 😛 Anyways, I wanted to ‘Feed two birds with one scone’, so to speak, and make Chris some easy to transport zucchini muffins, and a delicious [healthy] loaf that I could bring for dinner to our friends house the following evening.

The muffins and loaf were such a huge success that I’m not going to change the recipe AT ALL. I even got a certain someone who “doesn’t like zucchini or any vegetables” to reach for seconds!!!

I started with a recipe that I found on allrecipes.com and went from there. I wanted to make the recipe as healthy as possible so I used apple sauce in place of half the oil. I used a ground flax seed mixture in place of the eggs which made the loaf and muffins even lighter, whole wheat flour instead of all purpose and added some freshly grated nutmeg. I filled my bread pan first and then started on the muffin cups and near the end of the batter I threw in a few chocolate chips so we could test what those would taste like as well! That’s the beauty of muffins, you don’t have to have 12 of the same thing as it is really easy to portion your batter and add different optional ingredients to each.

So moist, fluffy and delicious… and gone already. I think I might have to make another batch this weekend!

Healthy Zucchini Bread & Muffins

  • 3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons freshly grated nutmeg (yum)
  • 3 teaspoons cinnamon
  • 3 tablespoons ground flax seed mixed with 9 tablespoons water, let stand 3-5 minutes
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 cup brown sugar
  • 1 cups white sugar
  • 3 teaspoons vanilla extract
  • 3 1/2 cups grated zucchini (around 3 zucchinis)
  • 1 cup chopped walnuts
  • optional: chocolate chips, raisins, an additional 1/4 cup ground flax seed
  1. Grease and flour one bread ban and line muffin pan with paper cups.
  2. Sift flour, EXTRA ground flax seed, salt, baking powder, baking soda, grated nutmeg and cinnamon in large bowl.
  3. Beat ground flax seed mixture with, oil, apple sauce, vanilla and sugars together in another large bowl.
  4. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared bread pan.
  5. I poured about 6 regular muffins and then added some chocolate chips and filled the rest of the cups.
  6. Bake loaf for around 50-60 minutes depending on your oven [when a toothpick inserted deep into the middle comes out clean] and muffins for 15-20 minutes [or until toothpick inserted comes out clean].
  7. Cool on racks.

Delicious zucchini loaf

Delicious zucchini loaf

Delicious Zucchini Loaf

Delicious Zucchini Loaf

Delicious zucchini bread slices

Delicious zucchini bread slices

Delicious zicchini muffins

Delicious zucchini muffins

White & Milk Chocolate, Walnut, Banana Muffins

My absolutely favorite muffin recipe that I have been tinkering with for A LONG TIME now. Started off with just Banana muffins and have developed into mouth watering White Chocolate Chip or Milk Chocolate, Walnut, Banana muffins, heavy on the Vanilla and Nuts, just how we like them!  This recipe makes about 24 muffins [I do a dozen of each]which hold up great in the freezer for about a month or so [they totally won’t make it to the freezer though!]. Perfect treat when you’re having guests over and they travel great as well [so much better than cupcakes hehehe].

Everyone will LOVE them.

White Chocolate, Walnut, Banana Muffins

White Chocolate, Walnut, Banana Muffins

Milk Chocolate, Walnut, Banana Muffins

Milk Chocolate, Walnut, Banana Muffins

White Chocolate Chip or Milk Chocolate, Walnut, Banana muffins

1 3/4 Cups Unbleached Flour

1/2 Tsp Salt

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Cup Brown Sugar

1/4 White Sugar

1 Egg

1/2 Vegetable Oil

1/2 Cup Vanilla or Plain Yogurt

1 Tsp Vanilla Extract

2 or 3 Very Ripe, Mashed Bananas [To taste]

Around 1/2 Cup White Chocolate Chips [More or less depending on your taste]

Around 1/2 Milk Chocolate Chips [Or Semi-sweet, whatever you have]

Around 1 Cup Walnut Pieces + 1/4 cup for topping

  1. Preheat oven to 350 degrees.

  2. Line or spray your muffin tins.

  3. In a large bowl mix together Flour, Baking Powder and Soda, Salt and Brown and White Sugar until well blended.

  4. In another bowl mix Egg, Oil, Yogurt, Vanilla and mashed Bananas until thoroughly mixed.

  5. Slowly incorporate the dry ingredients into the wet ingredients being careful not to over mix!!! [If you over mix your muffins won’t fluff up!]

  6. This is where you separate the mixed batter into two bowls for two different types of muffins 🙂

  7. Add[by folding into batter] White Chocolate into one bowl and Milk Chocolate into other bowl with 1/2 cup of Walnuts each.

  8. Fill muffin cups around 1/2 – 3/4 full and top with a little bit of the remaining walnuts and bake for 20-22 Minutes or until golden brown and fork or toothpick comes out clean!

  9. Cool on rack and ENJOY with butter or on their own!!!

The White Chocolate Chips Muffins Cooking, Halfway through

The White Chocolate Chips Muffins Cooking, Halfway through