Zucchini Muffins

Zucchini muffins

Here is a recipe to help use up all that fresh summer zucchini.  These were really good.  I think putting a glaze on top or adding dried cranberries would be delicious!  Since they are zucchini muffins, you can pretend like you are eating healthy.  😉

Zucchini Muffins
Makes about 2 dozen muffins
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • ¼ tsp nutmeg or allspice (optional)
  • 3 eggs
  • 1 cup vegetable oil
  • 1 ¾ cup white sugar
  • 2 tsp vanilla extract
  • 2 cups grated zucchini
  • ½ chopped walnuts (optional, you could also add chocolate chips or raisins)
  1. Lightly spray muffin tins with non-stick spray or line with wrappers. Preheat oven to 350 degrees.
  2. Sift flour, salt, baking soda, baking powder, cinnamon and nutmeg together in a bowl. Set aside.
  3. In a large bowl beat eggs, oil, vanilla, and sugar together. Add sifted ingredients to the mixture, and beat well. Stir in zucchini and nuts until well combined. Pour into prepared pans.
  4. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan or on a wire rack. Enjoy!

Adapted from several recipes.

Zucchini muffins

The ninja chopper “grated” the zucchini in about 30 seconds.  That’s how I like it!

Zucchini muffins

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  1. Yummy!! I got zucchini coming out my ears from the garden right now! I’ll totally try this!
    xoxo, Jordan

  2. thecaualcraftlete says:

    Are these the zucchini from Miranda’s garden? They look tasty!!

Thanks for commenting!!