Have you Made your Zucchini Muffins?

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If you have a garden, and you’re growing some zucchini, you need this recipe.  These muffins are so moist and yummy, I love baking them for breakfast. And they freeze well, and taste oh so good with a morning latte.  If you want a fresh muffin hurry on over, these generally don’t last too long at my house.

Ingredients

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

The How To’s

And by the way you don’t need a mixer for this recipe.
  • Preheat the oven to 350°F.  In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if you’re adding them.

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

www.reneesrevelings.com

  • Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use your favorite cookie scoop or a small spoon distribute the muffin dough equally among the cups, filling the cups up completely.   You’ll notice I had enough batter left over to make a mini zucchini loaf.

www.reneesrevelings.com

www.reneesrevelings.com

  • Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

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  • Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  • While you’re waiting for the muffins to cool go and make yourself a coffee or a latte to wash them down with!

It’s so incredible to me that the zucchini comes from the garden plant with the biggest leaves, and can end up as a yummy and delicious treat.  Stay tuned for my next zucchini recipe.  I made some wonderful breakfast pancakes that did not require any syrup.  What’s your favorite recipe that requires your zucchini from the garden?

This recipe was found at simplyrecipes.com

4 comments

  1. anastasiamw says:

    I love zucchini. I’m going to have to try this sometime! My mom makes the best zucchini bread ever, and she uses what dad grows in the garden. It’s just one of those nice, comforting things.

  2. Oh, I have been craving zucchini bread (muffins, whathaveyou). I made Mom promise to freeze some zucchini because I’m not going to be home for another month. I can’t wait! Mmm. 🙂 This recipe looks delicious.

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