[My apologies for the lack of posts; my laptop has not been very cooperative these days.]
Whenever I leave for a few days, I like to tidy up my house. I like to come back to a neat and orderly house. I also take the opportunity to empty my fridge. Such was the occasion when I went back to Montréal with my roommate. I wanted to make a treat for our drive and found one zucchini. Perfect for zucchini muffins! I only have one recipe for muffins and it's for banana. I don't like to mess with baking recipes so I crossed my fingers that I could replace bananas with zucchini and started baking!
I think it's important to have a reliable muffin recipe handy. Mine is in my recipe binder, plastcized, ready for use. Now I know that I can replace the bananas with zucchini! The muffins turned out to be really moist. I thought they were perfect and not too sweet.
* 1-¼ cup all purpose flour
* 1 tsp baking soda
* ½ tsp baking powder
* ¾ cup sugar
* 2 eggs
* ¼ cup yogurt (I used a little container)
* ¼ vegetable oil
* 1 tsp vanilla extract
* 1 cup grated zucchini (I used one zucchini)
* ¼ cup chocolate chips, or to taste
* zest from one lemon
In a bowl, sift together flour, baking soda and baking powder. Set aside.
In a large bowl, blend sugar, eggs, yogurt, oil and vanilla.
Mix in grated zucchini.
Add in dry ingredients and mix until combined.
Mix in chocolate chips and lemon zest.
Spoon batter into muffin tray.
Bake for 350F for 18-22 minutes or until toothpick comes out clean.
I like the specks of green from the zucchini.
Tavoos Restaurant brunch, Toronto
4 months ago