Zucchini Muffins Large Batch Recipes

ZUCCHINI MUFFINS

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.

JUMBO ZUCCHINI CHIP MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts., Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts.

ZUCCHINI MUFFINS (LARGE BATCH)

Steps:

• Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
• In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
• Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
• Bake at 350 degrees for approximately 25 minutes.

ZUCCHINI MUFFINS

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.