Zucchini Bread Or Muffins Adapted From Martha Stewart Recipes

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ZUCCHINI MUFFINS



Zucchini Muffins image

These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 10 muffins

Number Of Ingredients 13

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
1 pound zucchini (about 2 medium)
3 large eggs
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Zest of 1 orange, plus 1 tablespoon fresh orange juice
Orange Glaze
Chervil sprigs, for garnish (optional)

Steps:

  • Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
  • Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
  • Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI BREAD



Zucchini Bread image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h55m

Yield 2 loaves

Number Of Ingredients 13

Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries

Steps:

  • Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
  • In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
  • Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

MARTHA STEWART'S ENGLISH MUFFIN & HAM BREAKFAST STRATA RECIPE - (3.6/5)



Martha Stewart's English Muffin & Ham Breakfast Strata Recipe - (3.6/5) image

Provided by Lsweetnell

Number Of Ingredients 9

Cooking spray
English muffins
1/2 pound sliced ham (or Canadian bacon), cut into halves
8 eggs
2 egg whites
2 cups milk
1/2 cup sour cream
1/4 cup parmesan cheese, shredded
2 1/2 cups cheddar cheese, shredded

Steps:

  • Prepare 9x13 baking dish with cooking spray and set aside. In the dish, alternately arrange muffin halves and meat, overlapping slightly. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl: whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, ham and cheese layers. Cover entire dish tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees fahrenheit. Bake strata, uncovered, until puffed and set in the center, approximately 60-80 minutes. If strata begins to brown before puffing up, cover loosely with foil to prevent burning. Let stand 10 minutes before cutting and serving.

ZUCCHINI NUT BREAD - MARTHA STEWART



Zucchini Nut Bread - Martha Stewart image

Make and share this Zucchini Nut Bread - Martha Stewart recipe from Food.com.

Provided by jlw19803

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
  • Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
  • Add dry ingredients and mix well.
  • Fold in nuts and extract.
  • Divide batter between loaf pans.
  • Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
  • Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.

Nutrition Facts : Calories 2974.9, Fat 156.6, SaturatedFat 20.4, Cholesterol 279, Sodium 2241.9, Carbohydrate 367.4, Fiber 12.3, Sugar 212.1, Protein 39.5

ZUCCHINI BREAD (OR MUFFINS) - ADAPTED FROM MARTHA STEWART RECIPE



Zucchini Bread (or muffins) - adapted from Martha Stewart Recipe image

Provided by scootchie17

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Provided by Larry B

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Yield 24

Number Of Ingredients 14

3 eggs
2 cups white sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  • In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  • Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  • Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g

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