Many years ago more than a few gardeners would use some of their abundant Zucchini crop in baking Zucchini Bread. Perhaps I had baked too many dessert breads of this particular variety to enjoy the taste any longer. And then many years passed...
Cupcakes are a dessert to be enjoyed on special occasions or "just because". Quite often this past summer while I browsed through magazines, read articles and read other blogs, Zucchini Cupcakes with Cream Cheese Frosting recipes were appealing to and baked by many individuals. I was ready to enjoy the taste of Zucchini as a dessert once again. It has been a few years. :) Perhaps it'd be a good idea to ignore the Cream Cheese Frosting with the additional calories.
I located many and baked three different recipes. Each recipe I tried contained a lesser amount of sugar - it's that calorie thing, once again. The last recipe that I baked (and have done many times this past summer) was located on allrecipes.com Janet Pierce shared a recipe, Zucchini-Chocolate Chip Muffins that results in moisty delicious muffins. Thank you! She also shared that she freezes these muffins. That was a selling point for me.
This past week there were two green Zucchini in my fridge. Considering that autumn has arrived, what better way to use these Zucchini than make a double batch of Zucchini Muffins? I now use Janet Pierce's recipe, but do not include the chocolate chips nor the chopped walnuts. I also substituted Egg Whites (2 Egg Whites equals 1 Whole Egg when baking), Olive Oil for Sauteeing & Baking and Soy Milk. In my family it's always "all about the Raisins", so I added 3/4 Cup Raisins. Plus about 1/8 tsp. Nutmeg. A double batch of the Zucchini Muffins was baked with two-thirds of the baked goodies placed in my freezer. The total baking time for 24 muffins was 28 minutes.
They are so good!
We are enjoying them!