Sunday Brunch: Zucchini Muffins

[Photographs: Robin Bellinger]

Everyone knows muffins are really cake--The Cake Bible comes right out and calls these cupcakes--but compared to last week's crumb cake, these dense and delicious zucchini muffins are practically health food. Before the tins went into the oven, I looked at the batter, chunky with a whopping two packed cups of grated zucchini, and questioned whether it could emerge with any kind of crumb. But the recipe came through--how could I doubt Rose Levy Beranbaum?

I substituted 1/3 cup sunflower seeds and 1/3 cup rolled oats for the walnuts. I'm sure the called-for walnuts would be even tastier, if your loved ones are allergy-free. If you don't like oil in sweets you might try melted butter instead.

As summer slips into fall, I would serve these with butternut squash muffins, either all on their own, or as a sweet-savory bread basket alongside a roast--perhaps pork tenderloin with arugula, endive and walnut vinaigrette.

Zucchini Muffins

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Sunday Brunch: Zucchini Muffins

About This Recipe

Rated:

Ingredients

  • 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup coarsely chopped toasted walnuts
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/2 cup safflower or canola oil
  • 2 cups (firmly packed) grated zucchini--use largest holes on box grater
  • 1/2 cup raisins (optional)

Procedures

  1. 1

    Preheat the oven to 350°.

  2. 2

    In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.

  3. 3

    In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.

  4. 4

    Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.

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