Zucchini Time

Remember that one time I said I'd come back with the recipe for the zucchini muffins I made a few weeks ago? Well, either do I apparently. But I'm taking full advantage of my first day off in 11 days to share it with you.

 

I radmonly searched zucchini recipes (because I had a boat load of zucchinis to use up) and found this recipe that actually turned into delicious muffins! I also read that you can freeze them up to 3 months so that is exactly what I did. Now, if only I can remeber to eat them before December rolls around...

 

What you'll need for Fresh Zucchini Muffins:

 

1 1/2 cups all purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1 1/2 cups grated zucchini

1/2 teaspoon salt

2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping

 

The recipie makes about 12 muffins but I doubled it since I had A LOT of zucchini to use.

 

1. Preheat oven to 375 degrees. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg.

 

 

2. In another bowl, combine grated zucchini, eggs, vanilla, and oil.

 

 

Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins! Okay...first off, I have never seen a recipe talking about 'dense' muffins. And secondly, how do you know if you've stirred to much?! I totally guessed at this part...

3. Fill lined muffin tins about 3/4 of the way up with the batter and sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden. And when you pull them out of the oven, this is what you get.... SO GOOD.

 

 

What have you been baking or cooking during this harvest season?