Egg Free Zucchini Bread Mini Muffins

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Over the summer I had an abundance of zucchini, both from my parents’ farm, as well as leftovers now and again from my neighbors’ CSA share pickup. I’m not sure if the weather was prime for zucchini growing this summer or what, but everyone I talked to, from farmers to gardeners, said the zucchini plants were high-producing.

Zucchini, Zucchini Everywhere!

I ended up with more zucchinis than I could manage, and so the question became: use them, or freeze them?

Using them got rid of some of my stash – working zucchini into meatloaf, marinara, bread, and roasted veggies. But there’s only so much fresh zucchini one family can eat over a week or two.

Freezing them would probably be the better option, and I happened to read a tip that you could shred and freeze the zucchini without any blanching or prep work (aside from peeling and shredding).  Love it!

egg-free zucchini bread mini muffins

The beauty of frozen shredded zucchini is that it thaws in minutes – just right out on the counter, although you could also set the bag in some warm water to thaw even quicker. Shredded zucchini goes great in a variety of recipes (like all of the ones I mentioned above – except the roasted veggies), and freezing it in 2-cup batches is just about the right amount for most recipes.

Using Thawed Frozen Shredded Zucchini

I decided it was time to make more zucchini bread. But instead of a loaf, I thought mini muffins might be a nice twist – and perfect to throw into my daughter’s lunch, or for us to grab as a quick snack.

Except…I realized after mixing the dry ingredients for my regular zucchini bread recipe that I was…um…OUT OF EGGS.

As I saw it, there were three options:

  1. Borrow eggs from the neighbors.
  2. Run to the store with two kids in tow.
  3. Find a way to make the zucchini bread mini muffins egg-free.

Turns out, our neighbors were gone, and I didn’t have the energy to schlep the kids to the store, which left coming up with a way to make the recipe for zucchini bread mini muffins…EGG-FREE.

One thing I happen to have plenty of is plain Greek yogurt. I’ve read that you can substitute yogurt in place of eggs in baked goods, so I thought, “What the heck? Let’s give it a go.”

I substituted 1/4 cup of 2% Greek yogurt for each egg (whole fat Greek yogurt would be better), and followed the rest of the recipe to the letter – except I got a little crazy and added cardamom and nutmeg (because I LOVE cardamom and nutmeg with cinnamon in the fall!).

The batter was the same texture as the egg version. Crazy!

egg-free zucchini bread mini muffins

And, surprisingly (actually, I’m not sure why I’m surprised, I just was – it’s the non-baker in me) they rose just fine. Just make sure not to over-bake them. If it were me, I’d start checking for doneness within 5 minutes of the end time.

egg-free zucchini bread mini muffins

My 8-year old loves them! She can’t tell the difference between these egg-free zucchini bread mini muffins and my traditional recipe. I think we have a winner!

Egg-Free Zucchini Bread Mini Muffins
Prep time
Cook time
Total time
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • ¾ cup plain Greek yogurt (I used 2% - whole fat is better!)
  • 1 cup granulated sugar
  • 1 cup canola oil
  • 1 tablespoon pure vanilla extract
  1. Preheat the oven to 325°F. Use non-stick spray to coat two mini muffin trays.
  2. Use a whisk to combine the flour, baking soda, baking powder, cinnamon, cardamom, nutmeg, salt in a large mixing bowl - leave a bit of a well in the center.
  3. In a separate small mixing bowl, use a hand mixer on medium-high speed to beat the yogurt, oil, sugar and vanilla together until they're a creamy color (about 2 minutes). Pour the wet mixture into the dry ingredients, and continue mixing for another minute.
  4. Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should moisten up the batter and make it easier to mix.
  5. Use a small scoop to fill each spot in the muffin tin ¾ of the way full, and then bake them for 25 minutes, or until the tops spring back when they're gently pressed and a toothpick inserted into the centers come out clean. Let the muffins cool for 10 minutes before removing them to a wire rack to cool completely.
  6. Makes 48 mini muffins.

Easy Homemade Biscuits

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Homemade biscuits. Can there be anything more comforting?

Okay, I suppose there are a ton of wonderful comfort foods out there that on any given day could trump a warm, homemade biscuit. But sometimes a biscuit is the bee’s knees. It’s the perfect complement to a roast chicken, beef stew, chili, or just served up with breakfast (maybe with some sausage gravy???).

The only thing better than homemade biscuits are EASY homemade biscuits, which is exactly the kind of bread recipe I like – EASY.

The day I got the itch to make homemade biscuits for the first time, I found a biscuits recipe from Paula Deen that happened to use ingredients I already had in my pantry, like butter instead of lard or shortening.

I made a few tweaks, which included baking them in the oven uncovered (instead of covered in a skillet over hot coals in the fireplace), and slathering the tops of the biscuit dough with butter before baking them.

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My biscuits turned out light and fluffy (as opposed to flaky), and were definitely easy and totally yummy!

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Easy Homemade Biscuits
Prep time
Cook time
Total time
{Adapted from Paula Deen's Biscuits Recipe}
Serves: 4
  • 2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 stick salted butter, chilled and cubed
  • ¾ cup whole milk
  1. Preheat your oven to 400°F.
  2. Combine the flour, sugar, salt and baking powder together in a large bowl. Add the butter, and use a pastry cutter (or a fork) to blend the butter into the dry ingredients until the mixture resembles a coarse cornmeal.
  3. Make a well in the middle of the flour mixture, and then pour the milk into the center. Use your hands to knead the milk into the dough, adding a little if it seems too dry and flaky. The dough should be a little sticky, but not wet.
  4. Turn the dough out onto a lightly floured counter, and roll it to ¼" thick. Use a biscuit cutter - or a small juice glass turned upside-down - to cut your biscuits. Add the biscuits to the bottom of a buttered cast iron skillet, coat the tops with a thin layer of butter, and then bake them for 10-12 minutes or until they're golden brown on top. Serve with butter and/or honey.


Easy Homemade Italian Bread

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There’s this little family-owned Italian restaurant in my neighborhood that has {arguably} the best baked ziti ever. For whatever reason, I was craving that tonight, and yet didn’t feel like ordering takeout for Sunday dinner – one of the few days of the week where I actually have time to relax and cook things that are otherwise tough on a busy weeknight.

So, with all the necessary ingrendients already on hand, I made the ziti. And it was fabulous. I’ll put the simple recipe up soon.

Except there was one problem: I didn’t buy a loaf of Italian bread at the grocery store this week. 

I’m the type that needs Italian bread with my pasta, or at least a baguette – I’m not picky. I checked my pantry, and low and behold, I had one packet of yeast left. One packet’s enough to make one loaf of Italian bread, I told myself.

But what I really wondered was whether or not I’d be able to find a recipe for homemade Italian bread that didn’t take hours and hours to prep and bake. And sure enough, I did!

This Easy Homemade Italian Bread has been adapted from One Punky Mama’s recipe for Fairly Quick Italian Bread.

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I made a simple dough with flour, salt, sugar, water, yeast and olive oil, and then I used my KitchenAid mixer with the dough hook attachment to do the kneading for me. I don’t mind kneading by hand, but this was a nice alternative today!

Then I covered the mixing bowl, and let it rise for 30 minutes in a warm, undrafty spot – today that spot was the microwave (not on). After a half-hour, I punched the dough down (it had nearly doubled in size), and then I let it rise for another 10 minutes.

I made a loaf shape out of the dough, cut three slits on top with a very sharp knife, and then baked it on a greased cookie sheet at 400°F for about 20 minutes.

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What I ended up with was a rustic looking loaf of Italian bread, soft on the inside and a little dense. The crust had just enough tooth to it, and we loved it sliced warm with butter. Perfect with the baked ziti!

Easy Homemade Italian Bread
Prep time
Cook time
Total time
Easy homemade Italian bread in about an hour!
  • 1 cup warm water (about 110°F - it should feel warm on your hand, not hot)
  • 1 packet active dry yeast
  • 2 heaping cups bread flour
  • 1 teaspoon sea salt
  • 1 teaspoon granulated sugar
  • 2 tablespoons extra virgin olive oil + extra for the pan and the dough ball
  1. Preheat the oven to 400°F.
  2. Combine the yeast and warm water together in a small bowl. Let it rest for 5 minutes.
  3. Meanwhile, mix the flour, salt and sugar together in the bowl of a KitchenAid (or similar) mixer fitted with a bread hook, until they're just combined.
  4. With the mixer on medium-low speed, pour the water/yeast mixture into the flour mixture.
  5. When the dough starts to form, but still looks flaky, add 2 tablespoons of olive oil.
  6. Increase the mixer speed to medium-high and continue kneading the dough for 5 minutes - it should look smooth by this point.
  7. If the dough still seems dry and flaky, you may need to add a little more water; if it's too wet, you may need to add a little flour, and then mix it for another minute.
  8. Remove the dough and shape it into a ball. Lightly coat the outside with olive oil, and then place it back in the mixing bowl.
  9. Cover the bowl with a towel, and then find a dry, undrafty, warm space for it to set while it rises for 30 minutes.
  10. After 30 minutes, punch the dough down. Recover the bowl, and let it continue to rise for 10 minutes longer.
  11. Use a little olive oil to grease a cookie sheet. Form the dough into a loaf shape, and then use a sharp knife to cut 3 diagonal slits on top.
  12. Bake the Italian bread for 20-25 minutes, or until it's golden brown on top.

How to Make Zucchini Bread

I scored the veggie jackpot last week when my parents gave me a CSA share-worthy assortment of goodies from their garden:

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Buried under that gorgeous pile of peppers, green onions, rainbow chard and celery are four giant zucchinis. As in nearly 2-feet long! My father assured me that despite their crazy huge size, they tasted completely normal.

I considered using them a variety of ways, but the one I settled on was zucchini bread. Nothing fancy, sans nuts, white flour based, zucchini bread. I would have definitely tried it with wheat flour, had I any in the pantry – either all wheat, or half-and-half.

This particular recipe was made with 4 cups of shredded zucchini, so it produces A LOT of zucchini bread. I ended up making 18 muffins, one small loaf and one tube pan’s worth with this batch. I’ll freeze at least half of the muffins, as well as the loaf, and then use the tube pan zucchini bread for breakfast and lunches (sliced with cream cheese – yum!).

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Both kids approved of the less sweet version I made as compared to the recipe I adapted this from – over a cup less sugar. Love that!

Zucchini Bread
Prep time
Cook time
Total time
Zucchini bread is a simple way to use up all those end of summer zucchinis from your garden or the farmers' market.
  • 4 cups shredded zucchini
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 tablespoons ground cinnamon
  • 2 teaspoons salt
  • 6 eggs, beaten
  • 2 cups granulated sugar
  • 2 cups canola oil
  • 2 tablespoons pure vanilla extract
  1. Preheat the oven to 325°F.
  2. Use non-stick spray to coat 4 large loaf pans. (Sometimes I use a variety of pans instead: tube pan, muffin tins, cake pans, etc., instead of just loaf pans.)
  3. Use a whisk to combine the flour, cinnamon, baking soda, baking powder and salt in a large mixing bowl, and leave a little bit of a well in the center.
  4. In a separate mixing bowl, whisk together the eggs and oil until they turn a creamy color, then add the sugar and vanilla and use a hand mixer to beat the ingredients for a minute or two.
  5. Add the wet mixture to the dry mixture, and then continue mixing with the hand mixer until it's just combined. The batter will be very thick!
  6. Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should loosen up the batter and make it easier to mix.
  7. Pour the batter into your prepared pans about half-way, and then bake them for about an hour (or until the top springs back when you press gently with your finger, and a toothpick inserted into the center comes out clean).
  8. Let the loaves (or muffins, tube pan, etc.) cool for about 15 minutes in the pan, and the remove them. Continue letting them sit on a rack until they've cooled completely.
  9. If you plan on freezing these, wrap them tightly in plastic wrap once they've cooled, and then put them into freezer zip top bags.


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