Yes, another
zucchini recipe—this time for cherry muffins—because the little zucchini plant
that could kept going strong all summer and my freezer is brimming with zucchini baked
goods that will last through the winter. The addition of applesauce and sour cream make these muffins extremely light and moist.
Cherry Zucchini Bread
Ingredients:
1 large egg
1/2 cup light
brown sugar, packed
1/3 cup canola
or vegetable oil
1/4 cup
granulated sugar
1/4 cup sour
cream
1
teaspoon vanilla extract
1-1/2 cups all
purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4 teaspoon
salt, or to taste
1 cup unsweetened
applesauce
1 cup
coarsely grated zucchini, laid loosely in cup and not packed (don’t wring
out)
1 cup fresh or
frozen pitted dark cherries, chopped
Preheat oven
to 350F. Spray a 12-muffin tin with floured cooking spray, or grease and flour
the pan; set aside.
To a large
bowl, add the first six ingredients, whisking to combine.
Sift flour,
baking powder, baking soda, and salt. Reserving about 2 T., add dry mixture to
bowl with wet mixture, stirring to combine.
Add cherries, applesauce,
and zucchini to the bowl with reserved dry mixture. Stir to combine with other
ingredients.
Divide batter
evenly into muffin tin cups. Back 20-25 minutes or until top spring back and
toothpick inserted into centers comes out clean.
Allow to cool 15
minutes before removing from tin and placing on wire rack to continue to cool.
