Zucchini Muffin Recipe2021-07-26
Zucchini Muffin Recipe
This Zucchini Muffin Recipe is my favorite recipe to use up some extra zucchini. This summer my zucchinis really grew a lot and they grew big. So I have a lot to use up so I made these muffins yesterday and a zucchini bread as well. This recipe can either make 2 loafs or 24 muffins so I made one loaf and 12 muffins.
I still had lots of zucchini left over and I still have more growing so I’m freezing it. I shred the zucchini up in my blender and then put 2 cups in a bag and seal it with a vacuum sealer. So then whenever I want to make this Zucchini Muffin Recipe I have the zucchini already shredded up in the right portion needed to make this recipe. I also will freeze the zucchini diced up for stir fry, I will spiral some up and freeze to make zucchini spaghetti, some I will cut in half length ways and scoop the seeds out and freeze that way to make lasagna boats or pizza boats. Oh and I will also shred some up small to make zucchini pizza crust. It’s great is you are on a keto diet or if you just want to cut out some carbs. I will need to go on a diet this fall after eating so much BBQ’d and smoked foods! I’m actually smoking a pork tenderloin right now for tonight’s supper, half of it I will make into pulled pork burgers for my daughter and I and the other half I will just slice for my husband and son because they are not fans of pulled pork, if you can believe that! Anyways I have gotten off topic, I will make a post of my smoked pork tenderloin in a few days.
Back the this Zucchini Muffin Recipe…it’s easy to make and very delicious. You do not have to add the walnuts, sometimes I do and sometimes I do not. I like it both ways. Before you add the zucchini your batter is going to seem really thick but don’t worry because once you start folding in the zucchini the moisture from the zucchini will thin it out some.
I hope you enjoy this Zucchini Muffin Recipe and leave a comment. Also do not forget to like my facebook page and share it with your friends 🙂
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Oh take a look at the size of my zucchinis…
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons maple syrup or vanilla
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Preheat oven to 325F. Mix sugar and oil with a hand mixer or in a stand up mixer until well mixed and then add the eggs and maple syrup then mix for a couple minutes.
Sift the flour, baking soda, baking powder and cinnamon into the batter and mix until blended. Then fold in the zucchini and walnuts.
Pour into 2 bread loaf pans or into 24 muffin tins or 1 loaf and 12 muffins. Depending on what you want to make. Bake in preheat heated oven. The bread will take 40 minutes or even closer to an hour depending on you oven. The muffins will not take as long usually about 30 minutes but again depending on your oven may be a little longer. You will know when they are done when you stick a tooth pick in them and it comes out clean.