featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, October 9, 2018


Sweet & Savory Zucchini Muffins

The sweet comes from the dried apricots and semi-sweet chocolate chunks. The savory comes from the salted pistachios and, of course, the zucchini!

Recipe yields 2 dozen muffins.

4-1/2 cups grated zucchini (one of those gargantuan ones that was hidden in the garden)
1 cup melted unsalted butter
1-3/4 cups sugar
3 eggs, beaten
3 teaspoons vanilla
3 teaspoons baking soda
scant 1/8 teaspoon salt
3 cups all-purpose flour
3 teaspoons cinnamon
1 cup dried apricots, chopped
1 cup shelled salted pistachio meats
1 cup semi-sweet chocolate chunks

Preheat oven to 350 degrees.

In large bowl combine sugar, eggs, and vanilla. Stir in melted butter, then the grated zucchini.

In separate bowl whisk together flour, baking soda, cinnamon, and salt. Stir into wet mixture. Fold in apricots, pistachios, and chocolate chunks.

Spray muffin tins with non-stick baking spray. Distribute batter evenly into muffin tins, filling cups completely.

Bake 25-30 minutes until muffins spring back when pressed in center and toothpick inserted in center comes out clean.

Cool 5 minutes in muffin pans, then remove muffins from pans and cool an additional 20 minutes. 


Angela Adams said...

I love anything Zucchini! Thanks for the recipe.


Enjoy, Angela!