- Have you been looking for the perfect breakfast treat,
nice and slightly sweet,
indulgent but won't make you feel guilty?
You've got to try these delicious zucchini muffins.
They're full of flavor, and it's so easy, too.
Hey, you're watching Preppy Kitchen where, I, John Kanell,
teach you how to make delicious, homemade dishes
to share with your family and friends.
These zucchini muffins will be ready before you know it.
So, let's get started.
First off, let's talk about your options.
You can go totally plain on these delicious muffins,
or, like me, you can add some toasted walnuts,
this is one and a half cups, or anything you'd like.
Chocolate chips are a very popular option as well,
but I'm enjoying the crunch from the walnuts.
You could also add walnuts
and chocolate chips if you want to go crazy.
Okay, one and a half cups, give them a rough chop.
Chop, chop, chop, chop, chop.
Not a fine chop just, like, break them into smaller pieces.
These cupcakes just can't have huge mega nuts inside.
And if you don't like walnuts but you do want to a nut,
yes pecans are an option,
macadamia nuts, even almonds slivers.
Set these aside, and we're on
to the next step which is the zucchini.
For this recipe, you want
to have two cups of grated zucchini.
You could go a little bit less, a tiny bit more if you want,
and, if you're measuring it, I'm going
to put the grams in the title below.
Alright, chop chop chop, no, shred shred shred.
Just like in a carrot cake or a carrot cake cupcake.
Zucchini has a ton of moisture,
so, these vegetables that you're adding
to baked goods really retain that water
and give you a fluffy but really just
melt-in-your-mouth consistency,
and zucchini has a great mild flavor, too,
so it's not going to interfere
in the flavor of that muffin
and make you feel like you're having
a green juice or something.
Delicious, look at this, amazing.
So, just double check that it's two cups.
If you add like a ton more zucchini in here,
your muffin will end up being a bit too dense or soggy.
The flour is not going to be able to cope.
So, look, that's like two cups, exactly.
That's really nice.
Let's set this aside.
For the dry ingredients I'm adding two cups or 240 grams
of all purpose flour into a bowl,
and you know I like to have that bowl
under a sifter but over a scale.
Alright.
What's this doing in here?
Okay, 240 grams.
One teaspoon of salt.
If you're being careful with your salt,
you can go all the way down to half of a teaspoon,
but it really gives you some contrast
and kind of like wakes the flavor up a bit.
One teaspoon of baking soda.
One teaspoon of baking powder.
I'm adding a teaspoon of cinnamon.
You can add whatever spices you like.
My suggestion would be like a teaspoon of cinnamon
and a little bit of nutmeg,
but if you don't like nutmeg,
all spice, cardamom, anything you like.
I like to have my nutmeg in the whole form.
It tastes totally different when you grate it into a dish
than just using the powdered stuff.
I'm adding in about a quarter teaspoon.
Nutmeg is also a great in a white sauce, by the by.
Okay, this can get sifted out, scale is done,
and we're gonna whisk it up.
Whisk, whisk, whisk, whisk.
Okay, this gets set aside
and onto our last set of ingredients, the wet ones.
So, I've been having trouble finding yeast lately,
and, although, I have, like, a little bit
of a stockpile of it, it's become very precious.
Like, I have to save it for a special occasion
which means I've been making tons of like quick breads
and also muffins and things you can have for breakfast
and a little snack that don't require yeast.
These are perfect for that.
We're adding two eggs into, like, a medium bowl.
One,
two.
I'm gonna add half a cup of brown sugar, pack it down.
In you get.
One third of a cup of granulated sugar,
and then you're going to take a break
from adding wet ingredients
and give this a really nice whisk.
So, break it up a little bit.
We're going to beat some air into this,
and, also, really just kind of like get
that sugar partially dissolved.
I find that it makes a nice difference.
Okay.
Yes, you could have also used an electric mixer.
I don't know why I didn't do that.
To this mixture, I'm adding one third of a cup
of vegetable oil.
In you go.
You really don't need that much.
It's because that zucchini is all moist.
It's crazy.
Okay, give it a little bit of a mix.
Last ingredient to add in is a tablespoon
that you can measure however you'd like.
I'm gonna eyeball it.
And, whisk whisk, whisk, whisk, whisk. Whisk.
Right now I have like a nice smooth, creamy mixture.
That's perfect, and it smells so good.
You know I love vanilla.
Alright, last step, we're going to combine
everything altogether.
It comes together so quickly.
Oh my god, did I mention this smells good?
It smells so good.
Okay, anyways, we're going
to pour our wet ingredients into the dry.
Gorgeous.
Okay, make sure you get all of that out of there.
Now, we're going to give this a whisk.
Do not worry about getting it fully combined yet.
You can have some little bits of flour
hanging around here and there.
I'm gonna warn you that sometimes
when you're making a cupcake or a cake
that has, like, apples, zucchini or carrots in it,
the batter might seem super thick before you add things in.
So, you're like, oh my gosh, what's going on here?
This isn't right, this is not correct.
Well, the deal is that you didn't add in the water yet.
This has all that water.
So, it's gonna loosen things up during the bake.
Right now we're going to pour this in,
and we're going to fold the batter
and just finish it off by hand.
Really the moment the zucchini starts breaking down,
everything's gonna come together really nicely.
Just move things around,
and this is the consistency of my batter right now.
That's how it should be.
So this is ready.
We're going to transfer this into our cupcake papers, now.
So, let's go.
Pop some papers in.
You could bake your muffins naked,
however, the nice part of that
is you get like a crisp edge
which some people really like.
The bad part is like it can be a pain to release
especially if like your muffin tin's a little bit old,
you didn't use enough like butter, or grease, or whatever,
so, I like to go with the papers.
If you've watched my videos before,
you're probably aware that I like using an ice cream scoop
to transfer my batter in there.
Plop.
That's a little bit over-full.
We're gonna fill it about to the top.
That one's too much.
This should make 12 muffins.
So, as an optional last step,
you can add just a sprinkling of Turbinado sugar,
or, like any sugar you'd like on top.
It'll add just a little bit of extra sweetness and crunch.
Gonna do it to most of my cupcakes but not all.
They're muffins!
These are ready to go into the oven
at 375 for about 20 minutes.
I swear, some ovens run so hot and some are so cold.
You know your oven better than me,
so, give it a couple minutes less, a couple minutes more
but around 20 minutes, give or take two.
Into the oven you go.
Can you believe that that batter,
which looked kind of funky,
turned into this amazingness?
By the way, you can totally freeze these
and just kind of, like,
thaw them for on the go snacks.
They are delicious.
If you ever have an abundance of zucchini,
make a whole big batch of this.
If you like this video, check out my banana muffin recipe.
Super delicious, lots of spices,
and it just like melts in your mouth.
Okay, now it's time for a bite.
Ah, amazing.
That is really nice.
It's like the perfect, like,
little breakfast-on-the-go bite.
If you like this recipe, hit that like button and subscribe,
and I'll see you in the next video.