It’s zucchini season for me, courtesy of my mom’s garden.
For my first “large” zucchini of the year, I just had to make zucchini muffins. They freeze wonderfully for several months, so when the temperature has dropped and you are missing summer so much it hurts, you can always pull a muffin out of the freezer. I think they taste best if you let them thaw at room temperature, but if you’re in a hurry, there’s always the microwave…
adapted from allrecipes
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 large eggs
1 cup canola oil
2 teaspoons vanilla extract
1 ¾ cups granulated sugar
½ cup light brown sugar, packed
2 cups shredded zucchini
Grease 2 muffin pans or line with paper baking cups. Preheat oven to 325*F.
Sift dry flour, salt, soda, powder, and cinnamon into medium bowl.
Mix eggs, oil, vanilla, and sugars in a large bowl. Add dry ingredients and stir until just mixed. Fold in zucchini. Divide batter among pans.
Bake 25-32 minutes or until an inserted toothpick comes out clean. Cool for 20 minutes in the pans, then remove muffins to a wire rack to cool completely.
*Several substitutions can be made with this recipe: I’ve substituted 1 cup of the flour with plain whey protein powder to give the muffins a bit more heft for breakfast. I’ve also done half all-purpose flour and half whole wheat pastry flour with good results.
You can also substitute one half cup of applesauce for half of the oil. While I don’t think they taste *quite* as good this way, you probably won’t feel as guilty eating a muffin then.