Zucchini muffins
27 October 2012, 21:30 |
blog Cooking blog | Nina Morozova 52 chosen
What a good time it is now - there is an abundance of vegetables in stores and markets, it is possible to prepare delicious dishes. And my relatives have enough peppers, pumpkins and zucchini in their “bins”. On our next visit to the village, they gave us several zucchini. But “nutritionists have long taken their hats off to zucchini. 100 g of fresh zucchini contains only 27 kilocalories. It is recommended for diseases of the stomach, gall bladder, duodenum, hypertension, obesity, anemia and cardiovascular diseases.”
The variety of recipes is also pleasing: zucchini can be stewed, fried, stuffed, marinated, made into pancakes, caviar and added to other dishes - there are a lot of options, from the simplest five-minute ones to exotic ones with many ingredients. We have already prepared cakes, rolls, and pancakes here. And today I want to offer you zucchini muffins. Perhaps he is already familiar to some, but I recently recognized him while visiting. Since I’ve been trying to eat less fried stuff lately, I really liked this recipe. So.
Zucchini muffins
Products:
- Zucchini – 1 medium or 2 small
- carrots – 1 pc.
- garlic 2-3 cloves
- egg - 2 pcs.
- flour - 2-3 tbsp. l.
- curdled milk – 100 g
- cheese - 100-200 g
- baking powder – 1 tsp.
- salt, pepper, seasonings to taste
- greens to taste
- sour cream for sauce
Cooking process:
Pass the zucchini, carrots and garlic through a meat grinder (preferably with the smallest holes), add eggs, salt, pepper, curdled milk, flour, baking powder to the resulting mass and mix everything. The dough should turn out like pancakes, not liquid, but not thick either. Grate the cheese. Place the dough in the molds (I use silicone ones). Sprinkle grated cheese on top and place in the oven. Bake at 200-250 degrees for about forty minutes. You can check readiness with a toothpick. Then you can make sour cream sauce with garlic, or sauce with mayonnaise and ketchup (my husband likes it that way). Try it.
Bon appetit.
PS In the original, this recipe also contained onions, but my men prefer without them.
Photo by the author
Zucchini cupcake
Thanks to its mild and delicate taste, zucchini can be used not only in the usual soups, pancakes and stews; you can bake pies and muffins from this versatile vegetable, both savory and sweet. You can verify this by trying a few simple recipes from this article.
Sweet zucchini cake recipe
Ingredients:
- zucchini – 2 pcs.;
- flour – 200 g;
- eggs – 2 pcs.;
- sour cream – 100 g;
- butter – 2 tbsp. spoons;
- vegetable oil – 2/3 tbsp.;
- cocoa – 4 tbsp. spoons;
- cinnamon – 1 teaspoon;
- baking powder - 1/2 teaspoon;
- sugar – 200 g.
Preparation
Before baking a chocolate zucchini cake, wash the zucchini itself and grate it on a medium grater, then add salt and leave for 10-15 minutes.
In a separate bowl, mix the dry ingredients: sifted flour, cocoa, baking powder and cinnamon. In a separate bowl, first beat the sugar with soft butter, and then one by one, until completely mixed, add the eggs, and then sour cream and vegetable oil. Combine the ingredients from both bowls and add the dry mixture to the egg-butter mixture in portions.
Carefully squeeze out the salted zucchini to remove excess moisture and add to the chocolate dough. Distribute the zucchini dough into the baking dish and place in the oven for 45-50 minutes at 180 degrees.
The chocolate batter can also be divided into portioned molds to make small zucchini muffins.
Zucchini muffins with cheese and ham
Ingredients:
- zucchini (small) – 1 pc.;
- flour – 1 tbsp.;
- egg – 1 pc.;
- butter – 1 tbsp. spoon;
- ham – 80 g;
- baking powder for dough – 2 teaspoons;
- natural yogurt – 1/2 cup;
- hard cheese – 80 g;
- garlic – 1 clove;
- greens - to taste;
- salt, pepper - to taste.
Preparation
Grate the zucchini, squeeze out excess moisture and place in a bowl. Add salt, ground black pepper, a clove of garlic and herbs to taste. In a separate bowl, mix the dry ingredients: sifted flour and baking powder. Also beat eggs and sour cream separately. Without ceasing to stir, add the dry ingredients to the egg-sour cream mixture in portions. We also send zucchini, grated cheese and small cubes of ham there. Mix the dough thoroughly and pour into the molds. Cook the dish at 180 degrees for about half an hour.
A zucchini muffin with cheese can also be prepared in a slow cooker; to do this, place the mixture in a greased bowl and “Bake” for 60 minutes. Serve the pie chilled.
In the same simple way, you can bake a cupcake with kefir, it will turn out tender and airy.
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Muffin with zucchini - 5 step-by-step photos in the recipe
4 2
Zucchini muffin
I want to offer you a very tasty zucchini muffin recipe. The cake contains, in addition to zucchini, cocoa and cinnamon, which give a special aroma and taste to our baked goods. The cake turns out incredibly juicy, airy and aromatic.
Ingredients
To prepare a zucchini muffin we will need: 1 cup of grated zucchini; 1 cup of sugar; 1 cup flour; 1/4 cup vegetable oil; 1 egg; 1 tbsp. l. cocoa; 1 tsp. baking powder; 0.5 tsp. cinnamon;
powdered sugar for serving.
Cooking steps
Grate the zucchini and squeeze out excess juice.
Add sugar, vegetable oil, egg to the zucchini and mix.
Then add flour, cocoa, baking powder and cinnamon. Mix everything and pour into the prepared baking dish.
Bake the zucchini muffin for 30-40 minutes in a preheated oven at 180 degrees. Sprinkle the cooled cake with powdered sugar and you can serve the airy, aromatic pastry.
Bon appetit!
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Preparation
1. Sift the flour into a deep bowl. Add semolina and baking powder. Use a hand whisk and mix in a circular motion until evenly distributed.
2. Rinse and dry the zucchini. Grind on a coarse grater and transfer to a container for mixing all ingredients. When using mature vegetables, first peel them of rough skin, cut them in half lengthwise and scoop out the seeds.
Add a couple of pinches of salt to the zucchini, stir and leave for 10-15 minutes to allow the vegetables to release their juice.
3. Squeeze out the juice. Beat the eggs into the grated zucchini, add milk and refined vegetable oil. Stir until evenly distributed.
4. Add flour mixture. Mix it into the dough. You should get a thick dough, the consistency of thick sour cream.
5. Season with your favorite spices. This recipe uses granulated garlic, curry, salt and ground pepper. If you don’t have dry garlic, you can take 1-2 cloves of fresh garlic, put it through a garlic press and add it to the zucchini dough. Stir.
6. For baking, use small silicone molds. They do not need to be lubricated with oil. Divide the zucchini batter into the molds almost to the top. Preheat the oven to 180 degrees. Bake until golden brown for 30-40 minutes.
7. Cool the muffins and serve with first and second courses or as an independent snack.
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Recipe for zucchini muffins with raisins. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of "zucchini raisin muffins."
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 113.5 kcal | 1684 kcal | 6.7% | 5.9% | 1484 g |
| Squirrels | 4.3 g | 76 g | 5.7% | 5% | 1767 |
| Fats | 3 g | 56 g | 5.4% | 4.8% | 1867 |
| Carbohydrates | 17.5 g | 219 g | 8% | 7% | 1251 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 4.8% | 1818 |
| Water | 71.2 g | 2273 g | 3.1% | 2.7% | 3192 g |
| Ash | 0.617 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 54.3 mcg | 900 mcg | 6% | 5.3% | 1657 g |
| Retinol | 0.049 mg | ~ | |||
| beta carotene | 0.03 mg | 5 mg | 0.6% | 0.5% | 16667 g |
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 5.9% | 1500 g |
| Vitamin B2, riboflavin | 0.121 mg | 1.8 mg | 6.7% | 5.9% | 1488 g |
| Vitamin B4, choline | 49.6 mg | 500 mg | 9.9% | 8.7% | 1008 g |
| Vitamin B5, pantothenic | 0.505 mg | 5 mg | 10.1% | 8.9% | 990 g |
| Vitamin B6, pyridoxine | 0.18 mg | 2 mg | 9% | 7.9% | 1111 g |
| Vitamin B9, folates | 11.581 mcg | 400 mcg | 2.9% | 2.6% | 3454 g |
| Vitamin B12, cobalamin | 0.103 mcg | 3 mcg | 3.4% | 3% | 2913 g |
| Vitamin C, ascorbic acid | 8.89 mg | 90 mg | 9.9% | 8.7% | 1012 g |
| Vitamin D, calciferol | 0.435 mcg | 10 mcg | 4.4% | 3.9% | 2299 g |
| Vitamin E, alpha tocopherol, TE | 0.32 mg | 15 mg | 2.1% | 1.9% | 4688 g |
| Vitamin H, biotin | 4.229 mcg | 50 mcg | 8.5% | 7.5% | 1182 g |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 0.1% | 120000 g |
| Vitamin RR, NE | 1.9558 mg | 20 mg | 9.8% | 8.6% | 1023 g |
| Niacin | 0.433 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 271.03 mg | 2500 mg | 10.8% | 9.5% | 922 g |
| Calcium, Ca | 27.39 mg | 1000 mg | 2.7% | 2.4% | 3651 g |
| Magnesium, Mg | 24.31 mg | 400 mg | 6.1% | 5.4% | 1645 g |
| Sodium, Na | 37.87 mg | 1300 mg | 2.9% | 2.6% | 3433 g |
| Sera, S | 34.78 mg | 1000 mg | 3.5% | 3.1% | 2875 g |
| Phosphorus, Ph | 95.2 mg | 800 mg | 11.9% | 10.5% | 840 g |
| Chlorine, Cl | 30.83 mg | 2300 mg | 1.3% | 1.1% | 7460 g |
| Microelements | |||||
| Iron, Fe | 1.203 mg | 18 mg | 6.7% | 5.9% | 1496 g |
| Yod, I | 3.95 mcg | 150 mcg | 2.6% | 2.3% | 3797 g |
| Cobalt, Co | 1.976 mcg | 10 mcg | 19.8% | 17.4% | 506 g |
| Manganese, Mn | 0.4816 mg | 2 mg | 24.1% | 21.2% | 415 g |
| Copper, Cu | 43.68 mcg | 1000 mcg | 4.4% | 3.9% | 2289 g |
| Molybdenum, Mo | 1.186 mcg | 70 mcg | 1.7% | 1.5% | 5902 g |
| Selenium, Se | 6.265 mcg | 55 mcg | 11.4% | 10% | 878 g |
| Fluorine, F | 10.87 mcg | 4000 mcg | 0.3% | 0.3% | 36799 g |
| Chromium, Cr | 0.79 mcg | 50 mcg | 1.6% | 1.4% | 6329 g |
| Zinc, Zn | 0.5099 mg | 12 mg | 4.2% | 3.7% | 2353 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.221 g | ~ | |||
| Valin | 0.202 g | ~ | |||
| Histidine* | 0.089 g | ~ | |||
| Isoleucine | 0.155 g | ~ | |||
| Leucine | 0.284 g | ~ | |||
| Lysine | 0.211 g | ~ | |||
| Methionine | 0.102 g | ~ | |||
| Methionine + Cysteine | 0.142 g | ~ | |||
| Threonine | 0.152 g | ~ | |||
| Tryptophan | 0.05 g | ~ | |||
| Phenylalanine | 0.173 g | ~ | |||
| Phenylalanine+Tyrosine | 0.223 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.19 g | ~ | |||
| Aspartic acid | 0.323 g | ~ | |||
| Glycine | 0.125 g | ~ | |||
| Glutamic acid | 0.524 g | ~ | |||
| Proline | 0.119 g | ~ | |||
| Serin | 0.228 g | ~ | |||
| Tyrosine | 0.127 g | ~ | |||
| Cysteine | 0.068 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 112.65 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.7 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.009 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.461 g | ~ | |||
| 17:0 Margarine | 0.006 g | ~ | |||
| 18:0 Stearic | 0.18 g | ~ | |||
| 20:0 Arakhinovaya | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 1.102 g | min 16.8 g | 6.6% | 5.8% | |
| 16:1 Palmitoleic | 0.078 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.927 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 0.367 g | from 11.2 to 20.6 g | 3.3% | 2.9% | |
| 18:2 Linolevaya | 0.331 g | ~ | |||
| 18:3 Linolenic | 0.017 g | ~ | |||
| 20:4 Arachidonic | 0.02 g | ~ | |||
| Omega-6 fatty acids | 0.4 g | from 4.7 to 16.8 g | 8.5% | 7.5% |
The energy value of zucchini muffins with raisins is 113.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
