Tuesday, August 4, 2009

Zucchini Muffins with Cream Cheese Frosting

We got more zucchini in our CSA before we could even eat the stuff from two weeks before so I decided to make some muffins. And I knew that unless they had some type of frosting on them, Patrick wouldn't eat too many of them so I decided to frost most of them with cream cheese frosting. These were really good zucchini muffins, I added mini chocolate chips and it was just the right amount of chocolate to make them even better.

Zucchini Muffins with Cream Cheese Frosting

Zucchini Bread/Muffins
Adapted from several sources
Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Source: Smitten Kitchen

Cream Cheese Frosting
1/2 (4 ounce) package cream cheese (low fat tastes the same as regular cream cheese)
1/4 cup butter
2 cups (1/2 pound) powdered sugar
1/2 tsp vanilla extract

Combine the cream cheese and butter in a small mixing bowl and soften in the microwave. Add the confectioners’ sugar and vanilla and mix well. If the frosting becomes too thick, add a little milk.

Source: Annie's Eat

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