(Almost) Wordless Wednesday: The Best Zucchini Muffins on the Planet

by Abby on September 25, 2013

We…are…Zucchini Muffinbots. We’ve come…to take over…snack time.

zucchini muffin robots

This is a magic zucchini muffin recipe, you guys. For reals. It was sent to me by my son’s classmate’s mom who said this is the only green thing her daughter eats. My shining moment was when I topped these with cream cheese frosting and passed them off as cupcakes to my son’s T-ball team. Every kid (and grownup!) I’ve ever met DEVOURS these. Sometimes I tweak them to make them healthier, adding in some flaxseed or grated carrots or applesauce in place of some of the oil, but the basic recipe is delicious and pretty nutritious as is. Enjoy!

Zucchini Muffins

2 cups sugar (you can get away with 1/4 cup less)
3 eggs, beaten
1 c. vegetable oil
3 c. (2 medium) zucchini, raw and grated
1 tsp vanilla
1 tbsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 c. all-purpose flour
1 c. nuts, if desired (I usually omit)

Mix eggs and sugar. Add in oil. Mix dry ingredients together and add slowly to first mixture. Fold in zucchini and nuts. Add vanilla. Pour into 24 muffin cups or 2 greased and floured loaf pans. Bake at 350 for 22-25 min. (muffins) or 1 hour (bread).

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{ 2 comments… read them below or add one }

Kathleen Basi September 25, 2013 at 1:26 pm

Zucchini bread is a wonderful thing. I just made some this wkd. and substituted Greek Yogurt for the oil. The texture was less cake-y and more bread-y. I think I might try a little water the next time to see if that changes it at all–but the taste was great, and the calories lower/protein higher, so I imagine I’ll never make it the other way again. I need to make some zucchini muffins to send in lunch boxes!

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Abby September 25, 2013 at 3:41 pm

Mmm, good to know! We always have Greek yogurt on hand, but I’ve never thought of using it that way.

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