they TASTED great. but as getting them out of the pan was too much of a challenge, we ended up with not very traditional looking zucchini bread mini muffin.
more specifically, we ended up with mini muffin tops and bottoms.
we had the problem because we ran out of non-stick spray. i used oil and greased each individual mini muffin hole, but it didn't work.
but we bought more non-stick spray today and i'll try it again soon.
hubby likes these very much, as i add in cranberries and toasted walnuts.
makes one traditional loaf of zucchini bread (in 9x5 pan). or one tray of mini muffin tops and bottoms.
here's the recipe:
adapted from hubby's mom
1 egg and 1 egg white
1/2 cup oil (minus two tbsp)
2 tbsp plain lowfat yogurt
1 tsp vanilla
1/4 cup sugar
1/4 cup brown sugar
1/4 cup honey
1 cup shredded zucchini
1 cup flour
1/2 cup wheat flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup cranberries (we used frozen, i'm sure dried sweetened would be fine)
1/2 cup toasted walnuts
preheat oven to 375
spray either a 9x5 loaf pan, mini muffin pan or a regular muffin pan.
combine eggs, oil, yogurt, vanilla, sugars and honey. mix until well combined. stir in zucchini.
in a separate bowl, combine flours, salt, cinnamon, baking powder, and baking soda. mix until all specks of cinnamon are distributed.
pour dry ingredients into wet, stir until just combined. stir in cranberries and walnuts.
pour batter into desired pan.
bake until just you just start to see browning on top.
for the mini muffin pan, it took about 20 minutes.
the loaf pan could be 30-40 min.