Hello, I’m Elise. Today, I’m gonna show you how to prepare zucchini bread (or muffins) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Zucchini Bread (or Muffins) Recipe
Zucchini Bread (or Muffins) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Zucchini Bread (or Muffins) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook zucchini bread (or muffins) using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Bread (or Muffins):
- Take 1/3 cup unsalted butter, melted and cooled slightly
- Make ready 1/2 cup brown sugar
- Prepare 1/4 cup granulated sugar
- Make ready 1 large egg, at room temperature
- Prepare 1/2 cup plain Greek yogurt, at room temperature
- Take 1 1/2 tsp. vanilla extract
- Prepare 3/4 cup whole wheat flour
- Prepare 3/4 cup all purpose flour
- Make ready 1/2 tsp. baking powder
- Take 1/2 tsp. baking soda
- Get 1/2 tsp. salt
- Get 2 tsp. ground cinnamon
- Get 1/4 tsp. ground nutmeg
- Take 1 cup shredded zucchini
- Prepare 3/4 cup add ins (walnuts, raisins, chocolate chips, etc.)
- Prepare Rolled oats, optional for topping
Instructions to make Zucchini Bread (or Muffins):
- Preheat the oven to 350°F. Grease a 9x5 loaf pan and set it aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside.
- In a seperate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use a rubber spatula to fold it together until just combined. Then fold in the zucchini and the add in of your choice.
- Bread: Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil. Let it cool in the pan on a wire rack until it’s cool enough to handle.
- Muffins: Scoop the batter into greased or lined muffin tins about 2/3 of the way up and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack to cool completely.
- Mini Loaves: Pour the batter into greased mini loaf pans and bake 33-38 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan on a wire rack until they’re cool enough to handle.
So that is going to wrap it up for this distinctive dish zucchini bread (or muffins) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
