These Zucchini Muffins are moist, cinnamon-y and so delicious! They’re perfect for breakfast and snacks.
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Don’t you just love summer? Besides all the summer adventures and hot weather, the food this time of year is just the best. The markets are full of fresh vegetables and fruit, making cooking and baking so easy! I especially look forward to endless zucchini. I really wish I could grow zucchini in my little yard. My mom used to grow the best zucchini plants, so we would have tonnes around, but I just can’t seem to grow them in my garden. I read somewhere that you could grow zucchini in pots so I tried that and it didn’t work at all. I think next year I might have to dig out a little plot in our yard to grow them…that’s how much I love zucchini. We’ll see.
Anyway, for now I’m lucky to have farmers markets available to buy this delicious vegetable. There are just so many delicious things I need to make with zucchini. Recipes like zucchini fritters, skillets, cakes, loaves, pancakes and now these muffins!
This is basically the recipe I use for my zucchini loaves, but instead I used it to make muffins. Muffins are easy to transport and freeze so every once in a while I prefer to make them, especially in the summer. I take them on picnics, out on day adventures and camping…the kids love them, and so do I!
- 2 cups shredded zucchini about 1 medium sized zucchini
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
Preheat your oven to 325 degrees.
Shred 2 cups of zucchini. Set aside.
In a mixer combine the eggs, oil, sugar and vanilla.
In a separate bowl, combine the flour, salt, baking soda, baking powder and cinnamon.
Then gradually add the dry ingredients to wet. Mix gently.
Stir in the zucchini.
Bake for 20 - 25 minutes.
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These muffins freeze great too. Enjoy half now, and freeze half for later. I love finding delicious baking in the freezer!
I hope you enjoy these!
Have a delicious day!