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Zucchini Muffins Recipe

Try this Zucchini Muffins recipe for a healthy springtime snack.
By Sophie Dahl
May 2012 Web
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“Very Fond of Food” is a stylish and charming cookbook from rising food star Sophie Dahl that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes.
Photo Courtesy Ten Speed Press

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Zucchini adds a healthy zest to baked goods such as breads and muffins. Put a little color in your muffins with this Zucchini Muffins recipe taken from the stylish and charming cookbook Very Fond of Food: A Year in Recipes (Ten Speed Press, 2012) by rising food star and author Sophie Dahl. Filled with 100 wholesome recipes, this book is for health-minded cooks who yearn for a bit of indulgence. These Zucchini Muffins have a nice Parmesan cheese flavor and taste even better with a melted pat of butter. This recipe is taken from the chapter “Spring Breakfasts.

Zucchini Muffins Recipe

makes 8 muffins 

2 cups/230 g spelt flour
1 teaspoon baking powder
1 egg
1/4 cup/60 ml olive oil
2/3 cup/170 ml milk
1 medium-sized zucchini, coarsely grated
1 cup/100 g grated Parmesan cheese
1 tablespoon chopped fresh thyme
Salt and pepper

Preheat the oven to 375°F/190°C and grease eight cups of two large-capacity muffin pans.

I make this in the stand mixer, but you can do it in a mixing bowl as easily. Start with the dry ingredients, sifting in the flour and baking powder. Slowly add the egg, oil, and milk, whisking all the while. Add the zucchini, cheese, and thyme and season to taste. Pour into the prepared cups and bake Zucchini Muffins for around 20 minutes, or until golden.

More Recipes from Very Fond of Food: A Year in Recipes: 

Pea, Pesto and Arugula Soup 

Potato Pancakes with Smoked Salmon and a Cucumber and Dill Salad 

Reprinted with permission from Very Fond of Food: A Year in Recipes by Sophie Dahl, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Jan Baldwin © 2011

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