Zucchini Muffins
This past spring we decided to start a few seeds indoors, as part of a science project in my son’s class. We chose corn, pumpkin, watermelon, and zucchini. Low and behold, three of the four seeds took off! By late spring, we were able to plant corn, zucchini and pumpkin in the new garden that my husband built us in our backyard.
Our newly planted vegetable plants were very happy and started producing late summer. Our zucchini plant especially took off and has given us a plethora of zucchini this year.
What to do with it all before it started taking over the vegetable crisper in my fridge? I had to act fast. Other than throwing zucchini in stir-fries and scrambled eggs, I was looking for something a little more interesting and “kid-friendly”. We decided on zucchini muffins. Easy to take and grab for breakfast or a midday snack.
First, gather all of your ingredients and kitchen equipment before you being. The kitchen equipment you will need for this recipe included measuring cups and spoons, a large and medium-sized bowl, a box grater, cutting board, mixing spoons, and a muffin tin, or silicone muffin cups.
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with cooking spray or if using silicone cups, spray with cooking spray.
In a medium bowl, whisk flour, baking powder, cinnamon, and salt. Set aside. Next, crack eggs In a large bowl. Add oil, sugar, and vanilla, (I highly recommend Watkins Vanilla, we have been using it in my family for years and it is the best I found on the market). Whisk until smooth.
Next, carefully grate zucchini on a large hold of a box grater. Measure 2 cups grated zucchini. Add to egg mixture.
Add dry ingredients to wet ingredients. Add in white chocolate chips (optional). Stir until just combined.
Scoop batter into muffin tins. Fully fill muffin cups, dividing batter evenly between them. Bake muffins 20-24 minutes, until a toothpick inserted in the middle comes out clean.
If using a silicone muffin pan, I recommend placing a baking sheet underneath for support.
Cool on a wire rack. Enjoy!
Zucchini Muffins
Ingredients
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with cooking spray or if using silicone cups, spray with cooking spray.
- In a medium bowl, whisk flour, baking powder, cinnamon, and salt. Set aside. Next, crack eggs In a large bowl. Add oil, sugar, and vanilla, (I highly recommend Watkins Vanilla, we have been using it in my family for years and it is the best I found on the market). Whisk until smooth.
- Next, carefully grate zucchini on a large hold of a box grater. Measure 2 cups grated zucchini. Add to egg mixture.
- Add dry ingredients to wet ingredients. Add in white chocolate chips (optional). Stir until just combined.
- Scoop batter into muffin tins. Fully fill muffin cups, dividing batter evenly between them. Bake muffins 20-24 minutes, until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack. Enjoy!
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