I have been in the baking mood lately and this is a great recipe I use for all those fresh zucchinis. I have a small garden and I used to grow zucchini, but it’s not a family favorite so I stopped growing them. I signed up for a CSA (you can read about it here) and I get tons of zucchini every year. This muffin recipe is great because I can use up all that I get and the kids love them. I usually double the recipe and freeze some. These are also great because they are eggless! I’m allergic to eggs and most everything I bake is egg free.
- 2 medium sizes zucchinis (about 2 cups)
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 cup plain greek yogurt
- 1 cup sugar
- 2 teaspoons vanilla extract (learn to make your own here)
- 3/4 cup canola oil
- Preheat the oven to 325˚F. Use a nonstick spray on a regular sized muffin pan.
- Shred your zucchini.
- Combine sugar, oil, yogurt, and vanilla. Mix with a hand mixer until well combined (a couple of minutes).
- Add in flour, baking powder, baking soda, nutmeg, cinnamon, and salt and mix until blended.
- Add the shredded zucchini and mix on low. The liquid from the zucchini should make the batter a good consistency, but if it seems dry then you can add in some water, slowly.
- Fill up each muffin half way and bake for 25-30 minutes or until a toothpick comes out clean.
Enjoy and freeze any extras (if there are any!)
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