Sous Chef here – I’m home and in the kitchen this week!
I decided to take over this week’s Monday’s Muffin, seeing that muffins are a particular favorite of mine and the Kitchenarian has been a bit busy. When we sat around and discussed what type of muffins to make, I mentioned my favorite zucchini bread and our minds were made up.
This recipe is my Grandmother’s zucchini bread recipe, which I adapted for the muffins today. Let me tell you that nothing smells or tastes this delicious when it’s fresh out of the oven! The scents of cinnamon and nutmeg fill the kitchen with a warm and comforting aroma. I am always excited to find one or two loaves of Grandma’s zucchini bread on our kitchen counter in the summer, and now I am happy to share her recipe with all of you.
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
2 cups shredded zucchini
Preheat oven to 350 degrees. Shred the zucchini with a coarse grater and set on paper towels to soak up the moisture. In a bowl, mix eggs, sugar, oil, and vanilla. Add in the cream cheese and beat. Mix until smooth. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, salt and nutmeg. Pour liquid ingredients into dry ingredients and mix until just blended. Fold in zucchini. Pour batter into muffin cups and bake. Makes about two dozen muffins or two loaves of bread.
For muffins: Bake for 15 minutes, or until golden brown and an inserted toothpick comes out clean.
For zucchini bread: Bake for 60 minutes (for 2 large loaves) or 45 minutes (for several smaller loaves).
Sous Chef Notes: The batter for this is more wet than a lot of other muffin or bread dough I’ve made, so don’t be too alarmed.