#185_Zucchini Loaf Bread and Muffins

Zucchini Muffins
topped with chopped walnuts

I adapted this Zucchini Bread recipe from the Lion House cook book.

Lion House is a famous high-end restaurant in Salt Lake City,
and is also famous for their melt-in-your-mouth dinner rolls and other pastries.
I've only been there once for a wedding reception years ago,
it was magnificent and the food was awesome.
I'm sure it is still the same today, if not better.

Here's the recipe for the
Zucchini Muffins:

1 cup oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups grated zucchini

3 cups flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon (I use 1TB)
pinch of nutmeg (my version)
pinch of ground cloves (my version)
1/4 tsp baking powder

1/2 chopped nuts
1 cup Golden raisins (my version)

1) Cream together oil and sugar in a large mixing bowl.
2) Beat in eggs one at a time.
3) Blend in vanilla and zucchini.
4) Sift dry ingredients together then add to oil mixture and blend well without over mixing.
5) Add nuts and raisins.


Using a cookie scoop, fill muffin pans lined with muffin papers with batter up to 2/3 full. Bake muffins in a pre-heated 350 degrees oven for 18-20 minutes or til tooth pick inserted comes out clean. Makes 24 muffins.

Sprinkle chopped nuts on top before baking

or sprinkle turbinado sugar before baking.
Can also use orange sugar crystals for festive looks.


Zucchini Loaf Bread with Walnuts and Chocolate Chips

I double the recipe above to make 5-4"x 8" loaves.
Spray pans with cooking spray first then equally divide the batter into prepared pans.
Bake in a pre-heated 350 degrees oven for 1 hour.


Here's one brand of Turbinado Sugar


Grated Zucchini

Tip from MaMely:
Do not grate zucchini in advance, otherwise it will become watery.
Grate it just before combining with the other ingredients.