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–+ servings

Zucchini Bread or Muffins

A lovely recipe to use up some of my garden bounty. It's best if ingredients are at room temperature.
Print Recipe
Prep Time 15 minutes
Course Baking, Vegetable Bread
Cuisine American, Caribbean
Servings 12
Calories 150 kcal

Equipment

  • Mixing bowls (2)
  • Grater
  • Wooden mixing spoon
  • Loaf pan
  • Muffing pan
  • Measuring spoons
  • Measuring cup

Ingredients
  

  • 1 1/2 to 1 3/4 Cups cake flour. If you do not have cake flour, see my substitution link below.
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2/3 cup coarsely chopped walnuts (make sure the walnuts are cooled before adding)
  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup organic maple syrup. If you don't have maple syrup, add another 1/4 cup brown sugar
  • 1/2 cup grapeseed or walnut oil
  • 2 cups freshly grated zucchini (packed)
  • 1/2 cup golden raisins (optional)

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit
  • In a small bowl mix the dry ingredients (cake flour, baking soda, spices, and toasted and cooled walnuts). Whisk and set aside.  
  • In a glass or ceramic mixing bowl beat the eggs, sugar, maple syrup, and oil for at least 2-3 minutes or until smooth. When using eggs, I always take the time to remove the chalaza. This prevents my bake goods using eggs from tasting “eggy”. But if you don’t mind that taste, you can keep the chalazas on the yokes.
  • Add the grated zucchini, mix in, then add dry ingredients. Mix well. Add raisins if you choose to use this ingredient. Scrape the batter into a prepared loaf pan or into greased muffin pan, each about 3/4 full.
  • Bake in loaf pan for about 40-45 minutes, turning halfway through. Batter in muffin pans, could take only about 20-25 minutes. Again, if you choose to use a muffin pan, turn halfway through the baking cycle. Setting a timer helps me to remember. At end of the baking time, test with a toothpick to confirm doneness.

Notes

My cake flour substitution is found on this page. Just scroll down and you'll see it there :-). 
To promote even baking of muffins, pour a few tablespoons of water into unfilled muffin pans. 
Store airtight for up to three days. Refrigerated for 5 days. Freeze for up to 3 months. Serve at room temperature or slightly toasted.
The spices used in this recipe are warming to the body. Warming spices have been shown to increase circulation, provide a warm glow to the skin, and has been said to remove excess water from tissues in the body, which helps in the overall warming process. Warm spices have been said to also assist with digestion.
Approximately 150 calories per plain slice.
Enjoy!

Nutrition

Calories: 150kcal
Keyword Baking, Bread, From the garden, Zucchini
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