Tuesday 02 Sep 2014

Zucchini Muffins

Zucchini Muffins

A very basic muffin recipe.  You can also add walnuts or pecans, or dried fruit to the mixture (add these in last).

1 1/3 cups sugar

2 eggs, beaten

2 tsp vanilla

3 cups (1 large or 2 small) grated zucchini

2/3 cup melted and cooled unsalted butter

3 cups all-purpose flour

2 tsp baking soda

2 tsp cinnamon

Preheat oven to 350 degrees.  Coat your muffin tins with baking spray.  I found this recipe to make about 16 muffins, so I used two muffin tins.

In a large bowl, combine sugar, eggs, butter and vanilla.  Stir in the grated zucchini.

In a separate bowl, combine the dry ingredients – flour, baking soda and cinnamon.   Add to the zucchini mixture and stir to combine.

Distribute the batter evenly among the muffin cups, filling about 3/4 full.  Bake both tins side by side on the middle rack in your oven for 25-30 minutes.  The muffins will be golden brown and a toothpick inserted into the middle of the cupcake should come out clean when done.

Place the muffin tins on a wire rack to cool for about 5-10 minutes, then removes the muffins and allow to cool completely on the racks.

(Adapted from Simply Recipes)

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