Zucchini Muffin Recipe

For all of you gardeners or CSA members, you are probably wondering what to do with all the zucchini you have this time of year. Below is a recipe to help you out. Given that I am incapable of following directions I modified with 1 ½ cups of whole wheat flour and 1 ½ cups white flour. I also substituted half of the oil with applesauce, and threw in some chocolate chips and raisins for the kids. The original recipe was actually for a zucchini bread, but I find muffins easier to make as I can freeze half for later.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1 ½ cups brown sugar
• 3 teaspoons vanilla extract
• 3 cups grated zucchini

Directions

1. Grease and flour muffin tins. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. 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.
4. Bake for 35-45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove muffins from tins, and completely cool.