Thursday, August 18, 2011

Lunchbox Treat: Two Bite Zucchini Bread Muffin Recipe

Star sandwiches cut with a cookie cutter. Applegate Ham, cheese, Rudi's WW bread.
Organic corn and edamame.
Zucchini Bread two bites.
Watermelon stars, champagne grapes.

I created this recipe for a lunchbox treat contest. We love it, especially with the abundance of zucchini we have right now! Enjoy.

Delightfully Spiced Zucchini Bread

3 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Salt
1 tablespoon Garam Masala
1 cup Organic Sugar
1 cup Vegetable Oil
3 Eggs, beaten
2 cups Grated Zucchini
1 teaspoon Freshly Squeezed Lemon Juice
1 inch piece Fresh Ginger Grated
3/4 cups Shredded Coconut
1/2 cup Semi-Sweet Chocolate Chips

  • Makes 2 loaves, 24 muffins, 24 mini muffins & 1 loaf, or a combination.

  1. Preheat oven to 350 degrees. Grease pans.

  2. In a large bowl combine sugar, vegetable oil, eggs, grated zucchini, and ginger. User tip, I grate my ginger with a Microplane. Mix until combined.

  3. Sift into the wet ingredients flour, baking soda, baking powder. Add in salt and Garam Masala. Mix gently and well.

  4. Fold in shredded coconut and chocolate chips.

  5. Add to pans and bake. Cooking times should follow type of pans you are using. This recipe is flexible, my go to is a pan of 2 bite muffins (24 minis) and 1 loaf. You can do a combination of regular muffins, mini muffins, or a loaf.

  6. Bake mini muffins for 12-15 minutes, Bake regular muffins 18-20 minutes, Bake loaf pans for 55-60 minutes. Cake tester should come out clean, middle will spring back, and not be loose.

1 comment:

  1. when is your book coming out!? I need all you photos in a book every day -- hint, hint.


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