Magnificent Zucchini Muffins 22.09.2015

recipe of the week

Zucchini is a vegetable that can be used in any number of dishes. Not only is it pretty to look at, but it adds a nutritional punch to whatever you’re cooking. September is prime season for zucchini, so whip up these muffins for a sweet-savory snack!

Yields 12 servings

Zucchini Muffins@photo


  • all-purpose flour, 1½ c
  • white sugar, ½ c
  • packed brown sugar, ½ c
  • grated zucchini (about 2 small), 1½ c
  • salt, ½ t
  • eggs, 2
  • cinnamon, ½ t
  • nutmeg, ¼ t
  • vanilla extract, 1 t
  • canola oil, 1/3 c
  • baking powder, 2 t
  • cinnamon and sugar, sprinkling


  1. Preheat your oven to 375 F. Take a large bowl and combine the flour, white and brown sugar, salt, baking powder, cinnamon, and nutmeg. Set to the side.
  2. Take a new medium-sized bowl and thoroughly stir together the zucchini, eggs, vanilla, and oil. Add this combination to the large bowl, being careful not to overmix.
  3. Take a muffin tin and fill the cups up ¾ of the way with the muffin mixture. Sprinkle some cinnamon and sugar on the top and then bake in the oven for a half hour. Muffins should be golden-brown.

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