At this time of year, when everyone’s garden is full of Zucchini this is a fantastic recipe to use! It’s also a fun way of sneaking vegetables into your kid’s diet. They’ll never know they’re eating zucchini, you can’t taste it at all. This muffin is soft, sweet and addicting . . . so watch out.
Zucchini Bread Muffins
1 1/2 cups Brown Sugar
1/2 cup White Sugar
1 cup Oil
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon
2 cups Flour
2 cups peeled, seeded and shredded Zucchini
Beat the eggs and then add sugar and oil. Beat until thoroughly mixed. Add baking soda, baking powder, salt, nutmeg, and cinnamon. Mix. Starting and ending with flour, alternate between adding zucchini and flour to mixture. Beat on low for the softest muffins.
Grease muffin tins and pour batter in. Cook at 325 degrees for 15-18 minutes. (Not at 350 degrees! I’ve made that mistake many times.) Allow to cool before removing from muffin tin. Makes 24 muffins.
You can make Zucchini Bread. Just grease and flour two bread tins and bake for one hour at 325 degrees.
***Note: You can always peel, seed, and shred your Zucchini in advance, place two cups worth into a zip-loc bag and freeze for up to a year. Any time you want muffins, just pull out a bag, defrost, and bake away. The batter will be more runny when using frozen zucchini, but after baking, the muffins will be just the same as if you used fresh. This is a fantastic use for all that home garden zucchini that doesn’t stop coming!