When we first started gardening, our garden overflowed with large zucchini. We would have so much shredded zucchini that we had to store a lot of it in the deep freezer. Instead of just cooking zucchini bread, we would occasionally make these muffins for breakfast.
Servings 12 muffins
- 3 cups zucchini grated
- 2/3 cup unsalted butter melted
- 1 1/3 cup sugar
- 2 egg beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts optional
- 1 cup raisins optional, or dried cranberries
- Preheat the oven to 350F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
- Coat each muffin cup in your muffin pan with a little butter or vegetable oil 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 20 to 25 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
- Set on wire rack to cool for 5 minutes.
- Remove muffins from the tin let cool another 20 minutes.
Calories: 593kcal | Carbohydrates: 87g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 535mg | Potassium: 489mg | Fiber: 5g | Sugar: 36g | Vitamin A: 500IU | Vitamin C: 15.7mg | Calcium: 60mg | Iron: 3.6mg