i heart zucchini honey cornbread “love” muffins

Sep 3

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Back in April, I featured the first recipe in my “love” series.  These recipes are much healthier and may be lower sugar, fat, or calories.  They may also contain fresh fruits or veggies, protein or fiber.  But they all must pass the ai love baking kids’ test!

My Hubby planted some zucchini at the beginning of Summer.  We were lucky to harvest a few zucchini from the plant, but something happened and the plant started to die.  We were so disheartened because nothing’s like growing and harvesting your own fruits and vegetables.  Next year we’ll take on a bigger project and construct a raised bed.  But before the plant died, I did snap a few shots.  Here’s one of my favorite.

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Zucchini is perhaps one of the few vegetables that can be baked and kids won’t even know it’s in there.  I found this recipe for Zucchini Cornbread on Bon Appetit’s website.  With fresh zucchini and whole wheat flour, this recipe is a perfect fit for my love series.  I made a few other “love” adjustments such as substituting some Non-Fat Honey Greek Yogurt for the buttermilk.  I also substituted honey instead of the sugar and used only 1/4 cup of honey.  Instead of making a loaf I made mini-muffins–always a hit with the kids and perfect portion sized.  To top it off, I made some mini honey zucchini chips for each muffin.

To make these honey zucchini chips, use a small decorative cookie cutter, in this case I used a very small flower shaped cutter.  Cut out thin shapes with the cutter.  Soak the zucchini in some honey and let infuse for a little bit.

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Slow bake on a cookie sheet lined with parchment paper at about 350 degrees for about 30-45 minutes or until crispy.

I served these mini-muffins along with chili for dinner one night and the kids loved them.

Below is the recipe that I heavily adapted from Bon Appetit.  However, I am also going to link back to the original recipe.

Zucchini Honey Cornbread Love Muffins

Serves 24
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Meal type Side Dish, Snack
Website Heavily Adapted from Bon Appetit
Healthier zucchini honey cornbread mini-muffins that are ai love baking kid tested and approved. Great way to sneak in veggies!

Ingredients

  • 1/2 cup unsalted butter
  • 2 Large eggs (lightly beaten)
  • 8oz container greek honey yogurt (voskos or fage brand)
  • 1/4 cup honey (plus more if making zucchini chips and to brush tops)
  • 1 Large zucchini (10 ounces plus more if making zucchini chip topping)
  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons salt
  • 3/4 cups cornmeal

Directions

Step 1 Preheat oven to 350 degrees and spray a mini-muffin pan with cooking spray.
Step 2 Melt butter in a small pan over medium-low heat. Continue to heat until butter solids at the bottom become golden brown. Depending on the heat of your stove this can take about 3 minutes. Be careful to watch the butter since it can burn very easily. Pour into a medium bowl and set aside to cool.
Step 3 Once the brown butter is slightly cooled add in eggs, yogurt, and honey.
Step 4 Coarsely grate zucchini--this is so much easier if you use a food processor with the small grater blade. Add to wet ingredients.
Step 5 In another bowl sift flours, baking powder, baking soda, and salt. Mix in cornmeal.
Step 6 Add zucchini mixture to dry ingredients and fold just until blended.
Step 7 Using a small cookie scoop, place a heaping scoop into each muffin cavity.
Step 8 Bake for about 15-18 minutes or until tester comes out clean. You can also test the tops if they spring back when touched they are ready.
Step 9 Remove from oven and let cool on wire rack. Brush tops with honey and adhere a zucchini chip if desired.

Note

These mini-muffins are best eaten warm.  They can be served with honey butter.  These mini-muffins can keep in an airtight container for a few days.

Please refer to my post above on how to make mini zucchini chip toppers.

Like I said, nothing is like growing and harvesting your own vegetables and fruits.  I have a ton of green Meyer Lemons on my tree that will be ready in a few months!  And I can’t wait until next year when we tackle the raised bed project.  But for now this “love” recipe is something I can make time and time again knowing they are healthy for the kids and they love them!

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Comments: 2

  1. Val September 3, 2013 at 7:00 pm Reply

    This sounds great, I want to make these to go with chili too. I used to make a zucchini cake, but haven’t in years, and now the zucchini price here is outrageous. { guess I will have to grow my own too} Thank’s for inspiration!

    • ai love baking September 4, 2013 at 5:17 am Reply

      Yum zucchini cake sounds delish! Is your zucchini cake like a carrot cake? Before our plant died we were so excited! We’ll have to try again next year :)

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