Fresh Zucchini Muffins

Posted by Vanessa in Cooking, July 7, 2010


Remember these beautiful veggies from my garden that I showed you on Monday?

Well yesterday those stunning zucchini got turned into mouth-watering muffins.  And this amateur gardener couldn’t be happier.

This recipe is actually the reason I planted zucchini plants in the first place.  I love these muffins, especially warm and ridiculously slathered in butter.  And from the looks of my garden-dominating plants, we’ll be enjoying them all summer.

This is another very easy to throw together recipe, much like the One-Bowl Banana Bread I made a few weeks ago.  This one requires two bowls, but no mixer.  A wooden spoon will do just fine.  The muffins are moist and flavorful and you could even add a cup each of walnuts and/or dried cranberries if you wanted a little extra flair.  (If you do that you’ll probably end up with 14 muffins instead of 12.)

Okay, you’ll have to excuse me, I’m headed out to the garden to pick a few cherry tomatoes for my afternoon snack.  Now you go make some muffins!

Zucchini Muffins

recipe slightly adapted from Simply Recipes
  • Prep Time: 20 minutes.
  • Cook Time: 30 minutes.
  • Ready in 50 Minutes.
  • Makes: 12 Servings
  • 3 cups grated fresh zucchini
  • 2/3 cup melted butter
  • 1 1/3 cups sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • Preheat oven to 350. In a large mixing bowl, combine the sugar, eggs and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in.
  • In a separate bowl, mix together the flour, nutmeg and cinnamon. Stir these dry ingredients into the zucchini mixture.
  • Coat each muffin cup in your muffin pan with a little cooking spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
  • 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. Cool for 5 minutes in pan then remove muffins from the tin and let cool another 20 minutes.

2 Responses to “Fresh Zucchini Muffins”

  1. Molly Roets says:

    Yummy muffins! I found this recipe as I was looking for something to make this morning. I added walnuts for a bit of crunch and it was really good.

  2. Vanessa says:

    Thanks, Molly! Glad you liked them.

Leave a Reply

You must be logged in to post a comment.