Easy Zucchini Bread or Muffins

Zucchini bread sounds so unappetizing, but really, it is delicious. This recipe is moist, light, and doesn't taste at all like zucchini. It is not too sweet and is a great way to pack in more vegetables to picky kids (or adults!). I'm able to make a fairly healthy homemade snack for my toddler and her friends, and the kids always love it.

I also like that this recipe is flexible and utilizes an inexpensive and common vegetable found easily in Kathmandu. Plus, you don't need a mixer!

The below recipe makes 6 muffins and 2 mini-loaves with my baking equipment, but you can make full sized loaves, muffins or even a cake.

Zucchini Muffin and Loaf with Chocolate

Zucchini Bread

Ingredients

• 3 cups grated zucchini
• 2/3 cup melted butter, preferably unsalted (can be substituted with vegetable oil, but trust me butter tastes better!)
• 1 cup sugar (I use brown)
• 2 eggs
• 2 tsp vanilla (*optional)
• 2 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 3 cups flour (I use 1/2 whole wheat and 1/2 white but any combination will do)
• 3 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground clove (can be omitted but tastes nice)
• Optional: 1 cup walnuts, raisins, dried cranberries, or as I like - semi-sweet chocolate chips are fantastic in this recipe

Equipment

• Greased loaf or muffin pans. This should make 2 regular sized loaves or 18 muffins, or any combination.
• Large bowl
• Smaller bowl
• Sturdy spatula or mixing spoon

Directions

1. Preheat oven to 350F or 170C.
2. Combine sugar, eggs and vanilla in a bowl. 
3. Stir in grated zucchini then add the melted butter, slightly cooled as not to cook the eggs.
4. In a separate large bowl, mix the flour, baking soda and powder, spices and salt.
5. Slowly add the wet ingredients to the dry, stirring only to combine. Do not over mix.
6. Gently fold in any optional ingredient you are using.
7. Spoon into greased baking pans, filling loaf pans & muffin cups 2/3 full.

Bake until a toothpick comes out clean- about 25 minutes for muffins and 35-45 for loaves, depending on the size and your oven. 

Let stand and cool before removing from the pans and slicing into.