Breadfruit Zucchini Muffins
Jul 03, 2024
Orange-glazed ʻUlu Zucchini Muffins
Jennah, Sofia, Chloe, and Andrew
12
30 minutes
12 minutes
160
Enjoy these triple-threat treats including ʻUlu, Orange, and Zucchini! Perfect for picnics or sneaking veggies into a snack. Developed by students from the University of Hawaiʻi Manoa Experimental Foods Class (Spring 2024).
Ingredients
Dry ingredients
- 141 grams ʻUlu Flour
- 47 grams All-purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
Wet ingredients
- ¼ cup vegetable oil
- ¼ cup brown sugar
- 1 large egg
- ½ cup Greek yogurt
- 1 ½ teaspoons vanilla extract
- 3 tablespoons orange juice
- 1 teaspoon orange zest
- 1 cup shredded zucchini*
Orange Glaze Ingredients
- ½ cup powdered sugar
- 1 tablespoon orange juice
Other
- Muffin/Cupcake liners
Directions
Muffin Instructions
- In two separate bowls, combine dry ingredients and combine wet ingredients. Do not add the shredded zucchini yet*
- In one bowl, add mixed wet ingredients to mixed dry ingredients. Fold the shredded zucchini into the mix
- Fill muffin liners and tap the pan against the counter to flatten
- Bake at 425°F for 5 minutes, and then at 350°F for an additional 7 minutes
Glaze Instructions
- Combine powdered sugar and orange juice
- Poke small holes into baked, cooled muffins with a toothpick or fork
- Drizzle a teaspoon of glaze on each muffin and enjoy
1 comment
The muffins were fantastic. I love the flavor of ulu flour baked goods anyway but the zucchini and oil made a moist muffin. I’ll make these again but with grated apple. If I knew how to rate these I’d give it a 5!