It doesn’t matter if you are a gardener with a surplus of zucchini from your harvest or you purchase your zucchini from the store, these muffins are a great snack, lunch or dessert. They are moist and so delicious! Plus, they are a pretty convenient “grab and go” meal option.
I’m Ashley and I’m a “Muffin Lover!”
You may have deduced that I’m kind of a muffin lover. Your deduction is spot on. Since the zucchini adds a boost of nutrition, I love these muffins even more! So, I shall now commence with a musical presentation called “Ode to Muffins”. I almost got you didn’t I? I’m kidding for now but maybe one day you’ll be privileged to witness such a glorious presentation but for now, I’ll just continue to explain more about these little confections.
Check out my Other Muffin Recipes!
These Muffins are great for Picky Eaters
I love adding vegetables when I can because we really can’t eat too many vegetables. This is very true for some of my picky eaters. They see the green speckles but I just tell them its part of the muffin and it doesn’t taste like anything. Often times, I’ll point out the green zucchini and enthusiastically suggest that it looks like green sprinkles or confetti. Sometimes, they agree with me. Other times, they look at me with a “mom, get real” kind of face.
Budget Friendly Muffins
Of course, using zucchini from your very own garden is most cost effective, however, if you can get zucchini when it goes on sale, it works out great too. I try to purchase my zucchini for a $1.00 per pound.
Lisa from Simplejoy.com, explains that, “a medium zucchini, when shredded equals one cup. You are looking to have about 15 ounces (by weight) of shredded zucchini.” Zucchini are fairly light weight (growing them in your garden can be a different story, they can get huge!) and so getting couple pounds should be enough and that’s pretty cheap!
Prepping the Pan
Long, long ago in a kitchen far away… I once used Pam Cooking Spray. Alright, I’ll stop with the melodrama stuff. I stopped buying Pam a long time ago to cut costs and I just felt that is was expensive for what is was and unnecessary. Now, I use canola oil and flour my pan a bit. Of course, you can always use muffin liners. But to reiterate, I’m on a debt free journey and have cut out such frivolities (yes, I’m being dramatic again, I can’t help myself.)
Products I love!
Here are some of my favorite products for muffin making! I love these muffin tins. Allow the muffins cool slightly and they come out pretty easily. Just give them a jiggle to loosen them. My kitchen Aid has been the best investment. I think I’ve had mine for 13 years now! The measuring spoon is so cool, it’s on my “I want” list!
Zucchini Muffins
Ingredients
- 1 Cup granulated sugar 1 1/2 Cups for sweeter muffins, see note #1
- 2 eggs
- 1 cup vegetable oil
- 3 cups shredded zucchini about three medium zucchinis Do not remove the moisture
- 3 cups all purpose flour Don't pack down the flour, see note #2
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
Instructions
- Preheat your oven to 350 degrees. Line two muffin tins with 16 muffin liners (12 in one and 4 in the other). Set aside.In a large bowl whisk together the sugar, eggs, vegetable oil, and shredded zucchini.
- In another large bowl whisk together the flour, salt, baking soda, and cinnamon.Mix the flour mixture into the zucchini mixture, mixing until just combined. Make sure not to over-mix.
- Add the batter to the lined muffin tins, putting a heaping 1/4 cup of batter in each one. Bake for 20 to 25 minutes. I always start on the low end and check them. You can also rotate your muffins tins half way through to ensure more even baking.
- Remove when the edges of the muffins are golden brown and when you can stick a toothpick into a muffin in the center of the muffin tin and it comes out clean. I always tap the top of my muffins and if they spring back, I know they are ready.
- After a few minutes, remove them from the muffin tin and allow them to cool on an oven rack completely before storing. Or enjoy once cool enough to touch.Store in an airtight container for up to 4 days.
Notes
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