photographic conversations across the virtual kitchen counter.
3 eggs1 cup olive or vegetable oil1 3/4 cups sugar2 cups grated zucchini2 teaspoons vanilla extract3 cups all-purpose flour3 teaspoons cinnamon1/8 teaspoon nutmeg1 teaspoon baking soda1/2 teaspoon baking powder1 teaspoon salt1 cup mini chocolate chipsPreheat oven to 350 degrees and line muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as chocolate chipsStir this into the egg mixture. Divide the batter into prepared pans.Bake until a tester inserted into the center comes out clean, approximately 20 to 25 minutes.Cream Cheese Frosting (make 2 recipes)8 oz cream cheese2 oz unsalted butter, room temperature1 tsp vanilla extract9 oz powdered sugar, sifted (2 cups)Combine cream cheese and butter on medium speed until blended. Add vanilla and beat until combined. On low add powdered sugar in 4 batches and beat until smooth between each batch.208 calories per serving176 w/o frosting
Yum.. I LOVE zucchini bread! I hope our zucchini plants actually grow some so I can make these. And of course, anything with cream cheese frosting.. mmm...
mmmm....John actually prefers these to carrot cake. I LOVE them, and their cute little green specks :-)
ooops...this recipe is from smitten kitchen: http://smittenkitchen.com/2007/07/summer-of-the-bats/