Tag Archive for zucchini muffins

A Few of My Favorite Recipes

This weekend I will be enjoying some vacation time with my family.  While I’m away I wanted to share some of my favorite recipes with all of you that I have written about from time to time.  If you try any of them let me know how they turned out.  I would love to hear from you.

> Green Jello Salad – This is a family favorite that “normally” only gets made at Christmastime.  That is of course unless someone happens to request it as their birthday cake.



>Raspberry Cheesecake – We’ve always had a cheesecake obsession around here.  This recipe is definitely a keeper.  This one is made with a fresh raspberry sauce.  Yum, yum.

2014-02-28 15.10.14


> Lemon Squares – This recipe dates back many, many moons ago. I’m sure this recipe was passed along to me from my Mom.  Lovely, luscious, lemony squares of delightfulness. You’ve got to try them!



> Pistachio Pudding Cake – You cannot go wrong with a pudding cake.  It will always be moist, always.  This is a recipe I have requested for my own birthday more times than I can count.  It’s always so great when your Mom bakes your birthday cake!



> Zucchini Muffins – I’m looking forward to getting my garden going this year and baking some of these tasty muffins.  They are so freezer friendly too!



After writing this post I am sure I will have to do some baking when we get back from our trip.  Enjoy, enjoy and I will be back in town early next week.

Have you Made your Zucchini Muffins?


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.


  • 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.






  • 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.



  • 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.



  • 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
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