Zucchini Muffins

The BEST soft and tender Zucchini Muffins are better than a bakery and have lots of options for healthier ingredient swaps.

Have garden zucchini to use up? Try my Lemon Zucchini Bread or these grilled Hawaiian chicken teriyaki bowls.

If you’re like me, you go out of your way to buy zucchini just to make these muffins. They are absolutely delicious, easy to make and healthier than most muffins of their kind as they’re made with less sugar and oil.

All the the ingredients needed to make zucchini muffins.

How to make Zucchini Muffins:

  • Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
  • In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it’s not packed too tightly).
  • In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
  • Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of some of the excess moisture. Stir into wet ingredients. Stir in dry ingredients (don’t over-mix the batter).

Two process photos for making the batter for zucchini muffins in a mixing bowl.

  • Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until a toothpick inserted into the center comes out clean.

A muffin tin with baked zucchini muffins in it.

Pro Tips:

  • Squeeze out the zucchini. Zucchinis vary in size and moisture level. All of the extra moisture in your zucchini could make your muffins “gummy” tasting if you don’t get rid of some of it. Measure the grated zucchini before you squeeze it. Then scoop it up in your hands or in a paper towel and squeeze it over the sink to remove some of the excess moisture.
  • Don’t over-mix the batter.

A chocolate chip zucchini muffin with a big bite take out of the center.

Freezing Instructions:

Allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.  Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.

Consider trying these popular brunch recipes:

  • Cinnamon Roll Cake with Cream Cheese Frosting
  • Apple Coffee Cake
  • Peach Scones
  • Poppy Seed Cake
  • Broccoli Cheese Quiche
  • Sour Cream Coffee Cake
  • Lemon Zucchini Bread

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A zucchini muffin with its paper liner peeled down, surrounded by more muffins.

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Chocolate Chip Zucchini Muffins

The BEST soft and tender Zucchini Muffins are better than a bakery, and have lots of options for healthier ingredient swaps.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Calories 183kcal
Author Lauren Allen

Ingredients

  • 1 1/2 cups all-purpose flour , white whole wheat, or whole wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup oil*
  • 1/3 cup mashed banana* (about 1 banana)
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup zucchini , shredded (about 1 small zucchini)
  • 1/2 cup semi-sweet chocolate chips , raisins, nuts, or coconut

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
  • In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it’s not packed too tightly).
  • In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
  • Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.
  • Stir in dry ingredients and chocolate chips, just until combined (don’t over-mix the batter).
  • Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
  • Remove the muffins to a cooling rack to cool completely.

Notes

Flour: Whatever kind of flour you use, measure it by spooning it into the measure cup, then level it off (don’t pack the flour into the measuring cup). 

Banana: You could substitute Greek yogurt or unsweetened applesauce.

Oil: Vegetable oil, canola oil, melted coconut oil, or melted butter will all work. 

Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.  Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.

Mini Muffins: Bake for 10-14 minutes.

Egg Allergy: Mix 1 tablespoons of flaxseed meal with 3 Tablespoons water. Use in place of 1 egg.

Gluten-Free Zucchini Muffins: Substitute gluten-free flour.

Nutrition

Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 159mg | Fiber: 2g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 2.7mg | Calcium: 21mg | Iron: 1.1mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe July 2017. Updated May 2020 with process photos and helpful tips.

The post Zucchini Muffins appeared first on Tastes Better From Scratch.

Easiest Bruschetta Recipe

This bruschetta is easy to make with fresh, ripe Roma tomatoes, shredded mozzarella cheese and drizzled with balsamic vinaigrette over top of a French baguette. Bruschetta comes together quickly and easily!

Bruschetta is always fun to make and tastes delicious! Try a couple more variations of bruschetta recipes like this easy strawberry bruschetta or creamy feta and bacon bruschetta.

Easiest Bruschetta Recipe

It is that simple. Create a tomato mixture with only the freshest ingredients to serve to your family and friends. This bruschetta is one of my favorites during the warmer months. It is light and filling at the same time. Every bite is zesty and flavorful! Add a drizzle of balsamic glaze over top and you have one amazing appetizer!

The warm crispy, crunchy bread melts in the shredded mozzarella overtop the tomato mixture. Together this makes the perfect combination! Use up all your fresh tomato with this tried and true favorite. This appetizer is perfect for the warmer season and great to host as an appetizer, party snack or a light lunch. It is so light and tasty everyone will be wanting more!

What is Bruschetta?

Bruschetta is originally from Italy and is a variation of tomatoes, vegetables, beans, cured meat and cheese. It is mixed together then rubbed the bread with garlic and brushed over top of the bread.

Bruschetta Ingredients:

Simple ingredients making a sweet and savory appetizer.

  • Baguette: Slice the bread into thin even slices.
  • Olive Oil: Brush the oil over top of each slice of bread.
  • Roma Tomatoes: Freshly diced ripe tomatoes.
  • Mozzarella Cheese: Shredded cheese lays smoothly overtop of the tomato mixture and softens with the warm bread.
  • Balsamic Vinaigrette: This is a very dark concentrate that is rich in flavor.
  • Olive Oil: Adds a rich flavor to the tomato mixture
  • Garlic Cloves: It is best fresh and minced.
  • Basil: Fresh basil thrown in for color and flavor
  • Salt and Pepper: To taste!
  • Balsamic Glaze: Drizzle overtop of the tomato mixture for a garnish and glaze.

How to Create the Perfect Bruschetta:

  1. Prepare Bread: Slice a baguette and line it on a baking sheet. Brush the top with olive oil and broil it 2-3 minutes until brown.  Remove from the oven.
  2. Mix Together: In a medium sized bowl combine the tomatoes, mozzarella, balsamic, olive oil, garlic, basil and salt and pepper. 
  3. Top the Bread: Add the mixture and drizzle with balsamic glaze over top of the bread.

The process of making bruschetta in three photos starting with the brushing on the bread then making the tomato mixture and add it onto of each bread.

Tips For Making Bruschetta Recipe:

  • Fresh: It is best to try using the freshest ingredients for the tomato mixture. Since fresh produce doesn’t last long, purchase a day or so before to plan on making this appetizer.
  • Toasting Bread: Move your oven rack a few inches below the top of the oven. Broil for a few minutes.
  • Cheese: Store bought pre-shredded cheese has an extra coat of flour overtop which is hard to blend together. I like to purchase a block cheese and shred myself.
  • Add In: Add in another ingredient to increase flavor, texture and even color. Nuts or sunflower seeds are a great additive.

What Kind of Bread Should I Serve With Classic Bruschetta?

There are several breads that are best for bruschetta. A classic one is always the baguette. It is crunchy outside with a soft and sweet inside. French loaf, sliced or toasted bread is perfect for toasting.  Even crackers or chips taste delicious with this classic and traditional bruschetta.

Bruschetta toast on a white countertop garnished with cilantro.

How Long Does Fresh Bruschetta Keep?

  • Making Ahead: It is best to serve this right away but knowing to have it ready ahead of time will also work. Bruschetta can keep in the refrigerator in an airtight container for 2 to 3 days long. Simply stir it up when ready to top onto the toasted bread.
  • Leftovers: If you have any leftover bruschetta some ideas of using it without throwing away is adding it to the top of baked or grilled chicken.

More Appetizer Recipes:

  • Shrimp Cocktail
  • Sausage Stuffed Mushrooms
  • Raspberry Baked Brie
  • Easy Cheese Board
  • Caprese Skewers 

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Easiest Bruschetta Recipe

This bruschetta is easy to make with fresh, ripe Roma tomatoes, shredded mozzarella cheese and drizzled with balsamic vinaigrette over top of a French baguette. Bruschetta comes together quickly and easily! 
Course Appetizer
Cuisine French
Keyword bruschetta, bruschetta recipes
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 Slices
Calories 85kcal
Author Alyssa Rivers

Ingredients

  • 1 Baguette
  • Olive Oil
  • 5 Roma Tomatoes diced
  • 1/4 cup Mozzarella Cheese shredded
  • 1 tbs Balsamic Vinaigrette
  • 1 tbs Olive Oil
  • 2 Garlic Cloves minced
  • 1/4 cup Basil ribboned
  • Salt and Pepper to taste
  • Balsamic Glaze

Instructions

  • Slice a baguette and line it on a baking sheet. Brush the top with olive oil and broil it 2-3 minutes until brown. Remove from the oven.
  • In a medium sized bowl combine the tomatoes, mozzarella, balsamic, olive oil, garlic, basil and salt and pepper. Top the bread with the mixture and drizzle with balsamic glaze.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 144mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

Meatloaf recipe (extra delicious!)

This is a Meatloaf recipe for people who love their Meatloaf oozing with flavour, moist and tender yet not crumble apart when sliced, and a sticky caramelised meatloaf glaze . It’s so much more than just a giant hunk of ground beef in a loaf shape! 

Try this once, and you’ll treasure this recipe forever!

Meatloaf recipe

A loaf made entirely of meat. What’s not to love? (Vegetarians are excused )

It’s economical. It’s quick to prepare. It’s a classic family favourite. And leftovers make terrific sandwiches.

If you think that Meatloaf is really just a giant beef burger shaped like a loaf, it’s time to abandon that misconception! Meatloaf shouldn’t taste like a hamburger! Meatloaf has more flavour because whereas you wouldn’t eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty!

The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it.

Close up of Meatloaf recipe - slices served over mashed potato with ketchup

A tastier, juicier meatloaf recipe

The secret to making a meatloaf taste really good is the beef (use at least 15% fat beef), plenty of flavourings and to grate your onion instead of dicing it.

  • Flavourings – In this meatloaf recipe, not only do we use the usual suspects like thyme, ketchup and Worcestershire sauce, we give this a serious flavour boost by using beef bouillon cubes (granulated beef) instead of salt. Granulated beef bouillon has way more flavour than just plain salt!
  • Grating onion – this is an efficient and effective method I’ve been using for years and its grown quite a cult following since I started this website (see feedback on these Italian Meatballs!). The breadcrumbs soak up the onion juices and puff up during baking, making our meatloaf nice and tender. This also adds savoury onion flavour without the need of dicing them then frying them separately.

What goes in Meatloaf

Ingredients for Meatloaf

Meatloaf glaze

I also like to coat my meatloaf with a glaze which adds an extra something-something to the meatloaf both in looks and flavour.

Plus, it not only hides any cracks on the surface of the meatloaf –  just think of that glaze dripping down into those cracks!

What goes in glaze for meatloaf

Brushing glaze on meatloaf in pan

How to make meatloaf

And here’s process photos for how to make meatloaf. Also see the quick video below – you’ll see how tender the juicy this meatloaf is!

How to make meatloaf

Tips and FAQ for the BEST Meatloaf!

Why does my meatloaf fall apart? Because the mixture wasn’t mixed together well enough, or the loaf wasn’t pressed together firmly. Using a loaf pan helps here! Also, some cracks is GOOD – extra flavour from the meatloaf glaze drips into the meatloaf.

Do you have to use a loaf pan? For the juiciest meatloaf, yes I strongly recommend using a loaf pan. It cooks more evenly, stays juicier because its cooking in its own juices and holds its shape.

If you freeform it (ie bake without a loaf pan), the ends/sides will overcook before the middle is cooked. And if it holds its form like a block loaf without using a loaf pan, your mixture is way too dense which will make your meatloaf dry!

Should I cover the meatloaf when baking? No, you want the meatloaf to brown and the glaze to caramelise! But if it browns too quickly, just pop foil over it.

How long does it take to cook a 1kg / 2lb meatloaf? 1 hr 15 minutes at 180°C / 350°F.

Slices of meatloaf with creamy mashed potato and steamed greens

What to serve with meatloaf

I can’t think of a better way to serve Meatloaf than on a pile of creamy mashed potato, though for a lower carb version, cauliflower mash would be fantastic too.

Dollop of ketchup, a leafy salad or steamed greens with dressing and you have yourself an epic plate of home cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to enjoy tomorrow! – Nagi x


Watch how to make it

Sometimes it helps to have a visual, so watch me make this Meatloaf recipe! I was a bit heavy handed with the extra ketchup at the end – oops!

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Meatloaf recipe

Recipe video above. Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!
Course Main
Cuisine Western
Keyword Meatloaf, Meatloaf Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 404kcal
Author Nagi

Ingredients

  • 1 cup panko breadcrumbs (Note 1)
  • 1 large onion , grated (brown, yellow)
  • 1 kg / 2 lb ground beef (mince) , preferably not lean
  • 2 eggs
  • 3 garlic cloves , minced
  • 1 tsp Worcestershire Sauce
  • 1/4 cup tomato ketchup
  • 1/4 cup chopped parsley (optional), or 2 tsp dried parsley or basil
  • 1 tsp dried thyme
  • 2 beef bouillon cubes , crumbled or 2 tsp beef powder (Note 2)
  • 1 tsp black pepper

Meatloaf Glaze:

  • 1/2 cup tomato ketchup
  • 2 tbsp cider vinegar
  • 1 tbsp brown sugar , lightly packed

Instructions

  • Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
  • Glaze: Mix together in a small bowl. Set aside.
  • Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
  • Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
  • Transfer into loaf tin. Brush generously with glaze, using about 1/2.
  • Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
  • Bake for a further 30 minutes. Remove from oven.
  • Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn’t as enjoyable!).
  • Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

Notes

1. Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs.

2. Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt. Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.

3. Pan size: My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5″. As long as you have one about this size, this recipe will work fine though it might be flatter or taller.

4. Grated onion – a highly effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion. 

5. Nutrition per serving, assuming 8 servings.

Nutrition

Serving: 179g | Calories: 404kcal | Carbohydrates: 15g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 129mg | Sodium: 607mg | Potassium: 468mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 3.3mg

Meatloaf recipe originally published March 2018. Updated for some housekeeping things and a brand new video. No change to the recipe – I wouldn’t dare, readers love it as it is!

More meatloaf recipes!

  • Italian Meatloaf with Marinara Sauce
  • Chicken Meatloaf Wellington with Sun Dried Tomatoes
  • Meatloaf Cupcakes With Mashed Potato

And more timeless, family favourites

  • Beef Stroganoff
  • Roast Chicken in Garlic Herb Butter
  • Spaghetti Bolognese and Lasagna
  • Beef Pot Roast and Beef Stew

Life of Dozer

So exhausted after a big play session at the beach, he didn’t even stir when I pulled out a giant hunk of beef today!

Dozer exhausted after big beach play

The post Meatloaf recipe (extra delicious!) appeared first on RecipeTin Eats.