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Zucchini Muffins

  • Category: Bread
  • Submitted By: Marryann Curmi
  • Town/State: Sonora, CA
  • Serving Size: 18 Muffins
  • Preparation Time: 15 minutes
  • Total Cooking time: 20 minutes

I just received fresh zucchini from a friend’s garden! (Thanks Nate!)
Of course, there are dozens of recipes in which you could add fresh zucchini for dinner…But, here’s a muffin recipe using not only the zucchini but carrots too!!

These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.

Amount Measure Ingredients
2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 tsp salt
1/2 tsp baking powder

To prepare:

  • Grease and flour 18 muffin cups. Heat oven to 375°.
  • In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
  • Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.
  • Fold in the shredded zucchini and carrots.
  • Fill muffin cups about 3/4 full; Bake for 20 minutes.