Using vegetables for a dessert recipe has always sounded great to me. Pumpkin muffins and cakes are of course on the top of the list for a lot of people, but including zucchini (it comes from the pumpkin family) into your ingredients list also makes a magic touch to your muffin recipes. Cherry zucchini muffins recipe is a good example of this yummy coupling!
These healthy zucchini muffins make a perfect snack for your family and guests. Without addition of some sweet fruits like banana, apricot or peach, zucchini muffins taste relatively dull. When it is the season, fresh fruits make the recipe more delicious and even healthier, but jams or dried fruits can also be used. Actually, jams make it sweeter, and you may prefer the jam instead of fresh fruit even when the fresh ones are available.
Muffins always remind me of chocolate, and that’s why I added some chocolate drops into my muffins. Here is the feeling when you eat these cherry zucchini muffins: It is something fluffy, it is healthy and it tastes great! What else do you expect from a dessert.
As a dessert maniac, of course I went one step ahead. Topping the muffins with some sour cherry jam made them a lot sweeter and muffins looked a lot more attractive. So it is a good topping idea: top the muffins with any kind of jam you fancy.
You can have these cherry zucchini muffins for breakfast, or as a snack at any time of the day or night. Without topping, it is not very high in calories; so you should be careful about the amount of topping if you have to watch your calorie intake. But I have to confess that the jam on the top makes these muffins taste a lot better.
Yields 13
Cherry Zucchini Muffins. They’re great snacks at any time of the day!
20 minPrep Time
17 minCook Time
37 minTotal Time
Save Recipe
Ingredients
- 1 ½ cup flour
- ¾ cup sugar
- 1 tbsp baking powder
- ½ tsp sodium bicarbonate
- ¼ tsp salt
- ½ tsp cinnamon
- 2 eggs (at room temperature)
- ¼ cup sunflower oil
- ¼ cup sour cherry jam
- ¼ cup chocolate drops
- 1 cup grated zucchini
Instructions
- Pre-heat the oven at 400F
- Sift the flour, sugar, baking powder, sodium bicarbonate, salt and cinnamon into a bowl
- In a separate large bowl mix the eggs, oil, jam and grated zucchini with a whisk
- Add the flour-sugar-baking powder-sodium bicarbonate-salt-cinnamon mixture into the large bowl gradually
- Stir until well combined
- Add the chocolate drops
- Place the baking cups in a muffin tin (12-14 pieces)
- Put the mixture into baking cups until they’re ¾ full
- Bake for 17 minutes
- Take the muffins out of the oven immediately after they’re baked
- Let them cool
- Top the muffins with jam before serving
Leave a Reply