Blue Ribbon Group Zucchini Bread Mini Muffins
Zucchini Bread Mini Muffins: you make these delightful treats with classic quick bread ingredients. The zucchini and vegetable oil give the muffins a terrific texture, a quality also helped also by using both baking soda and baking powder. The hint of cinnamon is delicious, as are the walnuts. They give a delightful chewiness to the muffins. If you are not into nuts, simply leave them out!
These zucchini bread mini muffins are a delight to eat and make. You can make them into regular size muffins or a loaf, and with or without walnuts. Your choice! Whatever way you make this winning recipe, you will love it!
The recipe comes from Heather Pfeiffer, who used the recipe and placed second for zucchini bread at the 2023 Minnesota State Fair. It was featured in recipe demos and tastings at the 2024 Minnesota State Fair, hosted by the Blue Ribbon Group in the Creative Activities Building’s Cambria Kitchen. Heather’s main tip with the recipe is to drain but not squeeze the grated zucchini before mixing it in. Don’t miss Heather’s blue ribbon winning cookies, also on this site here. And if you love quick breads, this one is a must try too!
Enjoy!
-Cyndi
Zucchini Bread Mini Muffins
3 eggs
1 cup vegetable oil
2 cups sugar
3 teaspoon vanilla
2 cups grated zucchini (drained but not squeezed)
3 1/4 cups flour (390 grams)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Whisk eggs, then add oil, vanilla, and sugar. Once combined, mix in zucchini. In a large bowl mix flour, baking powder, baking soda, and cinnamon. Combine the two mixtures. Fold in nuts. Divide among mini muffin cups. Bake 12-15 minutes, until toothpick inserted in center comes out clean. Time will vary depending on how much you fill the cups. Makes 50-70 miniature muffins, depending on how you divide the batter. This same recipe also makes 2 loaves. If that’s your preference, grease and use 2 loaf pans, each around size 8.5”x 4.5”x 2.5.” Bake 1 hour.
