Our lovely neighbors were kind enough to let us pick their zucchini while they were out of town. For those of you who know North Carolina summers and vegetable seasons, right now is prime zucchini time and as such we had boatloads of zucchini. Here come zucchini muffins to the rescue! They are hearty and wonderful for breakfast or a unconventional dessert. Note this recipe is adapted from Moosewood Restaurant Cooks at Home.
Zucchini Muffin Madness
Makes 12 muffins
Muffin tin (or a loaf pan, which will result in zucchini bread), oiled with vegetable oil
2 eggs, large
1/2 cup vegetable oil
~1 cup light brown sugar (not a full cup, but almost a full cup 🙂
1 Tsp pure vanilla extract
2 cups zucchini, grated [use large side of your grater]
2 cups white flour, all-purpose
1 Tsp baking powder
1/2 Tsp salt
2 Tsp cinnamon
Extras (add if you wish)
1/2 cup nuts, chopped [walnuts, and pecans work great]
1/2 cup golden raisins [dark raisins are OK too]
Preheat the oven to 350 degrees Fahrenheit. Sift together the dry ingredients if you are so inclined. In separate bowls, mix the wet and dry ingredients. Add the dry ingredients to the wet ingredients, and stir until combined [Do not overmix, this results in poor muffin texture!]. Fold the extra ingredients in to the batter.
Spoon batter into the muffin tins. Bake in oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Serve with jam, butter or enjoy sans condiments.