Zucchini Muffins



This garden-to-plate recipe is from our friend Terri Bailey.

3 cups grated, fresh zucchini
2/3 cup melted unsalted butter, or 1 cup vegetable oil
1 1/3 cup sugar, brown or white or Splenda
2 tsp. vanilla
2 tsps. baking soda
pinch of salt
3 cups all-purpose flour, or whole wheat
2 tsps. cinnamon
1/2 tsp. nutmeg
1 cup walnuts, sunflower seed, flax, coconuts (optional)
1 cup cranberries, raisins, carrots, (optional) any dried fruit will do.

You won’t need a mixer for this recipe. Preheat oven to 350 degrees, bake for 20 to 25 min.
Stir in the grated zucchini and then the melted butter or oil. Add Sugar, eggs, vanilla, stir.
In a separate bowl mix all dry ingredients, when mixed together, combine wet and dry together.
Stir in the cranberries, raisins, coconut, carrot, if using any or all.
Coat muffin pans with vegetable spray or line with cupcake papers, or use a small loaf pan. Fill pans 3/4 full. Skewer to make sure the center of the cake is done. Remove and cool for 5 min.

NOTE: These muffins store well and are very moist,  you can also freeze them for up to 6 weeks. Best served fresh. If you’re like me, they are a great treat for breakfast and on the go.

PS:  I prefer butter to oil. But that is just me. I think it has a richer taste.





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About the Author:

Terri Bailey is a co-owner of Bailey’s Palomar Resort, a mile high up on Palomar Mountain in Southern California.

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