Recipe: Zucchini Bread Muffins

A couple months ago I made zucchini bread muffins for the first time and they were YUMMY!!  Since then I've made them 3 times so I decided to bring you the recipe today.  I found the recipe here and adjusted the serving size to 12 since the original recipe makes 2 loaves of bread, which is just too much for our family.  So let's jump right in!

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 eggs
• 1/2 cup vegetable oil
• 1 cup and 2 tablespoons white sugar
• 1-1/2 teaspoons vanilla extract
• 1 cup grated zucchini
• 2/3 cup and 1 tablespoon chopped walnuts 

I preheat my oven to 350 and gather all of my ingredients.  I only grate one zucchini and it's enough for my muffins and I also use half the amount of vegetable oil and substitute the rest with applesauce.

 

*Do not drain the zucchini, the extra liquid helps to make your bread more moist.

1. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
2. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

I did not add any nuts this time, but the first time I did add the walnuts and the second time I added pecans.  I'm not a big fan of nuts, but I preferred the pecans over the walnuts, so it's your personal preference.  I baked the muffins for 25-30 minutes and this recipe makes about 18-20 muffins (depending on size).  They are so good and even my picky toddler likes these.  You cannot taste the zucchini at all and they just taste like cinnamon muffins.  These muffins are perfect for breakfast, an after-school snack for my daughter, or a midnight snack :).  Next time I think I may add in a banana to see how it taste.  Give it a try!

Enjoy!