Zucchini is not a vegetable we eat on the daily in this house. I tried making some baby food with it once and lets just say the smell of it made me throw it away.
So what do you do with a bunch of organic Zucchinis your in-law’s give you from their garden?
Make some Zucchini muffins!
These muffins are very good. Really moist and last for days! My hubby and I were eating them everyday for breakfast and as a snack. My kids enjoyed them as well…which was a big plus!
I like that this recipe doesn’t require an electric mixer and all the ingredients come together in one bowl. I highly recommend it if you have some Zucchinis and don’t know what to do with them.
adapted from Smitten Kitchen
Makes 24 muffins
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup dried cranberries
1/2 cup chopped walnuts (optional)
Preheat oven to 350′ F. Line muffin cups with paper liners.
In a medium bowl whisk together flour, cinnamon, nutmeg, baking soda, baking powder , and salt, plus the dried cranberries and walnuts (if using). Set aside
In a large bowl beat the eggs with a whisk until combined. Whisk in the oil and sugar, then zucchini and vanilla.
Stir the flour mixture into the egg mixture using a wooden spoon or rubber spatula, until mixture is combined and no flour bits are left. Divide the batter evenly into each lined muffin cup.
Bake muffins for 20 minutes, no more than 25, or until a tester inserted into the center comes out clean.
Store in an airtight container or Ziploc bag up to 3 days at room temp or 5 days in the fridge.