Sunday, June 26, 2011

Zucchini Muffins Courtesy of Chez Pink (aka Big Ass Zucchini, Part II)

Read my previous post if you want to know about the BAZ. But in case you didn't see it...

So I didn't make enough soup, so recipe two was my Zucchini Bread...but I didn't want a bunch of zucchini loaves around my house (because I would eat them all), so I decided I would take them to muffins seemed a better idea. Bring on the cupcake papers...

Zucchini Quick Bread
Yields 6 demi loaves or 2 regular loaves or 30 muffins

Chef's Note: I rarely add raisins and because of my allergy I never add the nuts. I include them here in case you want to. You do need a food scale for this recipe!

4 Large egg, whole
1 Pound sugar, white
1 Cup oil, vegetable
1 Pound flour, pastry or all-purpose
1 Teaspoon salt, table
1 1/2 Teaspoon baking soda
3 1/4 Teaspoons baking powder
14 1/2 Ounce(wt)s squash, zucchini grated
1 1/2 Teaspoon extract, vanilla

Optional Ingredients:
8 Ounce(wt)s raisins, seedless
4 Ounce(wt)s walnuts, English

Preheat oven to 350 degrees.

Plump raisins: Put raisins in a saucepan and cover completely with water. Boil water 10 to 20 seconds. Strain and spread raisins on parchment paper to dry and cool. Raisins should be added to mixture after they dry, otherwise they will sink to the bottom of the batter.

Beat the eggs. Add oil, sugar, and vanilla. Mix well. Sift flour, baking soda, baking powder, and salt. Add alternately with the zucchini to the liquids starting and ending with the flour. Add nuts and raisins. Pour into greased pans and bake.

Bake at 350 degrees for 55 minutes. Cool on racks.

If making muffins, line muffin pans with cupcake papers. Scoop batter into papers until 2/3 full. Bake for 20 minutes. Cool on racks.