Do you have a garden full of zucchini? If so, you have to make these muffins! All four of my kids LOVE, love them. The twins got to make them with me for this cute little video. It was such a fun (read: messy) activity. Ignore the crusty brown bits on the wrappers, it’s a miracle any batter made it into the cups at all.
We made these yesterday and harvested more zucchini this morning and we will be making another batch again, very soon.
Garden Fresh Zucchini Muffins
Course: dessert, breakfast, baked goodsDifficulty: easy18
muffins20
minutes25
minutesTurn your garden fresh into warm, ultra moist muffins the whole family will love.
Ingredients
4 cups freshly shredded zucchini
1 cup oil of your choice (canola, vegetable, avocado, or light olive oil)
2 cups sugar (you can reduced this and play around with how much sugar you want/need in your muffins)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon
3 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
(optionally) 1 cup chopped walnuts
Directions
- Preheat oven to 375 °F
- Line 18 muffin tins with paper liners, silicone liners, or you can omit the linters and spray generously with non stick cooking spray.
- Measure all ingredients into a large bowl.
- Mix well, but do not over mix. You just want everything well incorporated.
- Divide evenly among the lined baking cups.
- Bake in preheated oven for 20-25 minutes. Oven temperatures vary so check for doneness by inserting a toothpick into the middle of a muffin. It should come out clean.
- Cool and enjoy!
- These will keep fresh on the counter lightly covered for up to 2 days. They can be refrigerated for up to 1 week.