I turned this Zucchini bread recipe (found here ) into frosted muffins. Muffin/cupcake shapes are more appealing than sliced bread, are they not? At least for my kids. This has been my go to recipe for zucchini bread for the last oh, 5 years? I froze some non frosted muffins for the kid's school lunches, they'll thaw in time for snack or lunch. They all loved these!
Zucchini Bread Muffins
3 eggs
2 cups sugar1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla
Ground almonds for garnish
Beat eggs and sugar, add oil and spices, and blend. Add, flour and zucchini, and mix. Stir in vanilla. Scoop into greased muffin tins. Bake at 350 degrees for 15 minutes for regular size muffins, 11 minutes for mini muffins. Allow to cool frost with cream cheese frosting, sprinkle with nuts.
This gave me 12 regular muffins + 19 mini muffins, OR 1 loaf + 24 mini muffins.
Cream Cheese Frosting
4 oz cream cheese, softened
1/4 C butter, softened
1/2 tsp vanilla
1 1/2 C powdered sugar
1-2 TBL milk
Combine all until smooth. Frost muffins.
mini muffins, so cute!
enjoy,
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