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Small Forms: Zucchini Muffins

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Small Forms: Zucchini Muffins

The perfect small forms: zucchini muffins recipe with a picture and simple step-by-step instructions.

  • 300 g Zucchini
  • 3 Eggs
  • 100 g Sugar brown
  • 150 ml Sunflower oil
  • 250 g Flour
  • 2 tsp Baking powder
  • 1 tsp Cinammon
  • 1 Msp Ground tonka bean
  • 200 g Ground almonds
  • Chocolate cream cake
  1. Grate the zucchini finely, leave to stand. For the dough, beat the eggs, sugar and oil vigorously. Stir in flour, mixed with baking powder, cinnamon and tonka bean, and almonds.
  1. Squeeze out the zucchini rasps, fold in last. Put paper liners in a muffin baking tin and pour in the batter. Bake everything for about 30 minutes at 180 degrees. Let cool down. Garnish with cake creme before serving.
Dinner
European
small forms: zucchini muffins

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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