By this time of the year, I have usually made several different things using zucchini. Not sure why this year is different, but I was glad to hear Cafe Treats Baker Lee tell me he would make some Zucchini Mini-Muffins for this past Sunday. They were so good I just may have to buy some zucchini the next time I go to the grocery store and make something.
As I have found from the other things Lee has made, the recipe was actually for loaves but he adjusted it to make mini-muffins. It is kinda hard to serve loaf slices even if they are from mini-loaves. The original recipe called for nuts and raisins but he had notes on the recipe showing he had also used dried cranberries. I didn't ask him if he had used the dried cranberries in place of the raisins or what.
When he made it as loaves, he doubled the recipe and made 4 bigger loaves and one small loaf. The recipe says it made 2 or 3 loaves (two loaves 9 x 5 and three loaves 8.5 x 4.5 inches). As mini-muffins he made 4 dozen with doubling the recipe.
ZUCCHINI MINI-MUFFINS
2-1/2 cups sugar
11 tablespoons butter
3 cups shredded zucchini
2/3 cup water
4 eggs
3-1/2 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking powder
2 teaspoons vanilla
(2/3 cup nuts (coarsely chopped), if using)
2/3 cup raisins, if using)
Preheat the oven to 350 degrees F. Grease two dark metal 24 count mini-muffin pans. Set aside.
Mix the sugar and butter in a large mixing bowl.
Stir in the zucchini, water, and eggs.
Mix in the flour, baking soda, salt, cinnamon, cloves, powder, and vanilla.
Stir in the nuts and raisins, if using.
Divide the batter among the mini-muffin cups. (1 tablespoon per cup.)
Bake for about 10 minutes, check for doneness with a toothpick.
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