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You are experiencing a good problem if you are trying to figure out what to do with all of the zucchini that you are harvesting in your garden come mid-summer! Most are familiar with and love zucchini bread recipes. I wanted to share a piece of our family by sharing this recipe for zucchini muffins with you. Some of my fondest summer memories are when my grandmother would visit and bring countless numbers of these zucchini muffins for us to enjoy with her on our back porch.

Prep time: 15-20 minutes

Bake time: 20 minutes

Servings: 24 muffins

Ingredients:

  • 4 eggs

  • 2 cups sugar

  • 1 cup vegetable oil

  • 1 tsp. vanilla

  • 3 cups grated zucchini (leave skin on)

  • 3 1/2 cups flour

  • 1 1/2 tsp. baking soda

  • 1 tsp. salt

  • 1 tsp. cinnamon

  • 3/4 tsp. baking powder

  • 1 cup raisins (OPTIONAL)

  • 1 cup chopped nuts (OPTIONAL)

Directions:

  • Preheat oven to 350 degrees.

  • In a mixing bowl, combine eggs, sugar, vegetable oil, and vanilla, and mix well.

  • Add remaining ingredients to mixing bowl and combine thoroughly until equally mixed.

  • Spray nonstick spray on muffin pan(s) and spoon batter into muffin pans (~ 2 Tbsp. batter/muffin).

  • Place in oven and bake for 20 minutes. Remove from pan and allow to cool. Enjoy!


Eggs, sugar, vegetable oil, and vanilla mixed.

Eggs, sugar, vegetable oil, and vanilla mixed.


Add ingredients mixed in mixing bowl.

Add ingredients mixed in mixing bowl.


Ready to go into the oven!

Ready to go into the oven!


Fresh out of the oven!