Zucchini Poppy Seed Bread Muffin


Adapted from Smitten Kitchen

Yield: 2 loaves or approximately 24 medium muffins
(I got 12 large muffins)

What You Need

3 eggs
1 cup olive or vegetable oil
1 1/2 cups sugar
2 1/2 cups grated zucchini *see note
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon blue poppy seed
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Note :
If its freshly picked from the vine, you can use 2 Cups, but my has already been rotting in the refrigerator for almost 3 days, so it tends to dry up and less moisture. Either you add more zucchini or lessen the flour *wink


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