I recently shared how freezer meals are such a time saver for me!
One of the easiest things to freezer are muffins and breads. It may not be a whole meal, but it is nice to be able to have part of a meal done, or something on hand to take to a breakfast at work or church.
I often take a treat in to our Sunday School class; and if I am in a time crunch, I can take these zucchini muffins or my zucchini bread or my Chocolate Chip Banana Muffins out of the freezer the night before and have an instant treat!
I found this zucchini recipe in a cookbook that I bought called Not Your Mother’s Make-Ahead and Freeze Cookbook
by Jessica Fisher who blogs over at Life as Mom and Good Cheap Eats. This book is an excellent resource if you are starting out in the freezer cooking world. I gave a brief overview in my last post, but this book goes into much more detail on how to do freezer cooking, what can freeze, what you cannot freeze, and over 200 freezer-friendly recipes. I have not been asked to give a plug for the book: this is my own opinion!
I love zucchini recipes, because I shred up many of my zucchinis that I grow in my garden and freeze the zucchini in 2 cup measurements for baking throughout the year. It gets a little watery when it thaws, but it is still perfect for baked goods. Zucchini is also very healthy for you. Many people just clean the outside of the zucchini, cut off the ends, and shred up the whole zucchini: peel and all! I often cut off the peel for my breads, but that is just a personal preference.
I love muffins as they are the perfect serving size for anyone, but especially for my children. I often make mini-muffins too which are perfect for my toddlers or for those who are trying to practice portion control.
This recipe makes 24 muffins, so it is perfect for eating some now and freezing some for later!
- 1/2 cup vegetable oil
- 1 cup milk
- 1/2 cup plain yogurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 3 1/2 cups flour (can substitute 1 cup white flour for whole wheat flour)
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated or light brown sugar
- 1 1/2 cups shredded zucchini
- 1/2 cup flour
- 2 tablespoons unsalted butter, cubed
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts, pecans, or almonds (optional; I did not use)
- Preheat the oven to 350. Line two muffin tins with paper liners or spray them with nonstick cooking spray.
- Combine the oil, milk, yogurt, eggs, vanilla, and nutmeg. Whisk to blend.
- Add flour, baking powder, baking soda, sugar and salt. Fold gently until mostly moistened but still lumpy. Fold in the zucchini.
- Scoop batter into prepared muffin tins. Then sprinkle with the streusel topping. Lightly press down on the streusel topping.
- Bake for 25-30 minutes, until the muffins are golden brown and a toothpick inserted into the middle of a muffin comes out clean.
- In a separate bowl, cut the butter into the flour with a pastry cutter or using two knives. Stir in all other streusel ingredients. You could also use a food processor and pulse all ingredients until course crumbs are formed.
- Cool, place the muffins in a container or a freezer bag. Remove as much air as possible from a plastic bag before freezing.