These muffins are great a great way to use the abundance of zucchini that can be found in gardens and markets this time of year. They freeze well, and a frozen muffin tossed into a packed lunch will have defrosted to perfection by lunchtime, or even in time for a midmorning snack if you can’t wait that long.
Sun Oven Zucchini Bread Muffins
(adapted for the Sun Oven form Martha Stewart’s Cupcakes)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup vegetable oil
1 large egg, at room temperarture
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1 cup packed light-brown sugar
1 1/2 cups packed grated zucchini
1/2 cup walnuts, toasted and coarsely chopped
Set Sun Oven out to preheat. Line two standard six-muffin tins with paper liners, set aside.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl. In a large bowl, whisk together the oil, eggs, vanilla, and zest until well blended. Whisk in the brown sugar until smooth. Gently stir in the zucchini. Add the flour mixture, stirring until just combined. Stir in the walnuts.
Divide the batter evenly among the lined cups, filling each three-quarters full. Use a rack to separate the two pans and cross-stack them on the leveling tray. Bake until a toothpick inserted into the center of one cupcake comes out clean, 3o to 4o minutes. Top pan will cook faster. Transfer tins to wire racks and cool completely. Can be stored 24 hours in airtight containers or frozen up to 2 months.
Makes 12 muffins