Zucchini Bread Muffins & Pureeing Veggies for Quick Breads.
Hi Everyone I wanted to add a quick recipe post before I head out of town. We are going to visit family and we are so excited. As of last night I have a brand new baby Niece!!!!
Sophie Bell, I cant wait to meet you!!!! I wish I had a photo to share but they haven’t sent any out yet. But no worries Auntie Tina will be bringing her camera.
The other day on face book I had mentioned that I came across some zucchini in the clearance bin at Kroger. I got a dozen zucchini squash for $2.
I was so excited I sauteed a little bit of it for lunch and pureed and froze the rest. Well not before I made a batch of these yummy Zucchini Muffins.
My little guy Carson is known around our house as the Muffin Man!!! If I want him to eat something nutritious, I just toss it in a muffin and he gobbles it up.
Carson has a pretty good eye for detecting veggies, so I always puree them instead of shredding to help disguise whatever I want to add to my muffin recipes.
I usually steam and puree a big batch of zucchini and carrots along with some white beans then separate them into individual freezer bags for quick recipes like this one.
I have included a few photos at the end of this post on how I puree and store my veggies for muffins and breads.
My little guy never knows that all the muffins he consumes is packed with some kind of veggie. It’s really the only way I can get him to eat vegetables and beans. Carson thinks these are spice muffins.I usually make carrot and spice, banana and white bean and sweet potato muffins. Carson loves all of them. I really want to try my hand at black bean and chocolate muffin next.
There are so many possibilities so it ought to be fun. Here is the recipe and some photos of the Zucchini Bread Muffins, Enjoy!!
In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini. Add all the dry ingredients and mix until everything is combined.
Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full. Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean.
Let cool slightly before removing from muffin tin.
Cool completely and store in a air tight container.
Here are a few photos of how I steam the carrots and zucchini. Then I puree them with my blade attachment to my Cuisinart hand mixer. You can also do this in a regular blender, but you will have to add about 1/4 cup water while you puree them.
Then I store them in freezer bags in 1 – 2 cup measurements. I then place all of the bags in one large freezer bag and freeze and label an date. To use just thaw out the amount needed and add to any quick bread or muffin recipe.
Zucchini Bread Muffins
2 – large eggs
1/2 – cup vegetable, canola or coconut oil
1/2 – cup unsweetened applesauce or homemade
1 – teaspoon vanilla extract
1 – cup light brown sugar
2 – cups shredded or pureed zucchini squash
2 – cups all purpose flour or half whole wheat flour
1 – tsp salt
1 – tsp soda
1/2 teaspoon baking powder
3 – teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional
Preheat your oven to 350 degrees. Grease a muffin tin with non stick baking spray or use muffin liners.
In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini.
Add all the dry ingredients and mix until everything is combined. Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full.
Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean. Let cool slightly before removing from muffin tin.
Recipe yields about 12-14 muffins
