Zucchini Bread & Muffins: Substitutions for the Win!


Don’t be alarmed…but this post contains TWO…yes TWO recipes at the bottom! 🙂

Recently we were away visiting my partner’s brother on the family farm.  Aside from a lovely piece of land and variety of animals, they also have a fantastic garden that creates more gigantic zucchinis than one knows what to do with!

We came home with four and today I finally used up a couple of them.

A load of bread and a dozen muffins later…I still have zucchini left…

Remaining zucchinis

I think I see a stir fry in our future!

Click here for the recipes or scroll to the bottom of the post.

 

So, to use up the zucchini we had, I decided to make zucchini bread and chocolate zucchini muffins.  The bread turned out awesome! Moist and yet dense enough that it doesn’t fall apart when you cut and butter it.

zucchini bread

The muffins are brilliant too…the only problem is that I left them in 3 or 4 mins too long and the bottoms started to burn.  Luckily they’re slightly crisp but it’s really not noticeable, especially when you’re distracted by the chocolatey goodness!

You can see the crispy bottoms in this picture

You can see the crispy bottoms in this picture

I have to say that I’m extra happy with how they turned out…since I had to substitute ingredients because there were items I either didn’t have or that ran out as I worked.  Substitutions for the win!

Here are the substitutions I made….

  • Subbed in grape seed oil for the vegetable oil
  • Cut the oil needed for the bread in half and added butter instead
  • Substituted honey greek yogourt for sour cream in the muffins
  • Had no brown sugar so used only white sugar for the muffins
  • Added nutmeg to the muffins

 

The bread is lovely and semi sweet whereas the muffins are chocolatey and delicious…no sign of healthy zucchini in them anywhere! (I swear though, I DID add it!)

I have altered the recipes below to include my substitutions since I really like how everything turned out.

 

Chocolate Zucchini Muffins

IMG_5686

  • 1 1/4 cups flour
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/4 cup grape seed oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup greek yogourt (I used “honey” flavour and it worked out fine)
  • 1 1/2 cups grated zucchini
  • 1/2 cup semi sweet chocolate chips
  • zest from one orange (optional) (I didn’t use this ingredient but saw it mentioned and am curious how it would taste so I thought I would leave it in.  Terry’s chocolate orange anyone? 😉
  1. Preheat oven to 350 degrees. Butter or grease a muffin tin.
  2. Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. Beat together sugars, oil, and eggs until slightly fluffy.
  4. Stir in vanilla and yogourt.
  5. Fold in the grated zucchini (and zest if using).
  6. Add to the dry ingredients. Stir to combine and add the chocolate chips. Don’t stir too much or the dough will bake denser than desired.
  7. Fill your muffin tin, each spot a bit over halfway.
  8. Bake for 15-20 or until a toothpick entered in the center comes clean. (At 20 minutes, my muffin bottoms got a wee bit burnt so check on them at 15 mins)

 Delicious and Moist Zucchini Bread

zucchini bread

 

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1/4 cup grape seed oil
  • 1/4 cup soft butter
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini
  1. Preheat oven to 350°F
  2. Grease a 9″ bread pan with butter
  3. Mix dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a bowl
  4. In a separate bowl, mix the eggs, sugars, oil, butter and vanilla
  5. Fold wet mixture into dry mixture until just combined and then fold in the zucchini.
  6. Pour the batter into the prepared pan and spread it into an even layer. Bake for 1 hour or until toothpick inserted in the center comes out clean
  7. Transfer the pan to a wire rack to cool slightly, and give it about 15 minutes before transferring the bread from the pan to the rack.
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About Amanda Pants

A bit odd, a bit eccentric, a bit loud. Kinda goth, kinda alt, kinda geeky. Crochet/cooking/reading/writing/big stompy boots/journals and a Cheshire grin! All recorded on Wordpress ;) Learning to cook with a Dash of Daring and a Pinch of Panic: ediblenoir.wordpress.com Sewing and fibre arts, creations made by moi: stitchnoir.wordpress.com Random rants and other bits and pieces: adashofnoir.wordpress.com View all posts by Amanda Pants

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