My hubby is a creature of habit. One of his favorite things is a zucchini muffin from The Cupcake Cafe here in New York City.
They are known for their cakes/cupcakes – but they make a mean zucchini muffin.
Whenever hubby goes out to Long Island on the Long Island Railroad, he’ll take zucchini muffins. It got to the point that whenever he would walk through the door into The Cupcake Cafe, they would greet him: “Hi, Mr. Zucchini Muffin!”
So, imagine his disappointment and grief when he went there yesterday and was told that they seldom anymore make their zucchini muffins. He is having to travel out today to visit Mikey G & family with a cranberry muffin – totally NOT THE SAME!
Luckily, once upon a time, The Cupcake Cafe printed a cookbook, and I happened to copy their zucchini muffin recipe from it.
The book is out-of-print, but you can get it at Amazon.com if you’d like.
I made some zucchini muffins this morning. Just had one for breakfast, in fact. Hubby waited as long as he could, but they just went into the oven about the time he left, so off he went with cranberry but no zucchini.
To celebrate the new year, I’m sharing the recipe with you. I hope The Cupcake Cafe won’t object. As always, if this displeases them – they can let me know and I will remove the recipe.
Next time any of you are in New York City, visit The Cupcake Cafe (they have 2 locations) – their cupcake decorations are to die for!
Stir this all together
Add some oil
Add vanilla and grated lemon rind
At this point, I wanted a cup of coffee. Maybe you will, too…
Okay, back to the muffins. In another bowl, mix together the dry ingredients.
Baking Soda and Baking Powder
Then the spices
I have to say, isn’t nutmeg lovely?
Now, grate some zucchini (You knew we’d get to this eventually, right?
Add the zucchini to the sugar/egg mixture
Spray your muffin pan with Pam or Baker’s Joy – nothing like it to get the muffins out easily
Yes, I have a square muffin pan – please don’t laugh at me, laugh with me.
Stir all of this goodness together, but don’t over mix
Fill the muffin pan – I use an ice cream scoop.
Bake and release onto cooling rack
Yum – these are good! I promise! I just ate one.
Here’s your recipe:
1-3/4 cup all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2/3 cup sugar
1/3 cup dark brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla
1 teaspoon grated lemon rind
2 cups grated zucchini
grease 12 large or 18 small muffin cups
preheat oven to 350 degrees F
mix together eggs and sugars
mix together dry ingredients in a separate bowl
add to sugar and egg bowl: oil, vanilla, lemon rind
stir in zucchini
add flour mixture
combine but don’t over mix
bake for 25 minutes
cool on rack