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Zucchini Muffins

Servings: 1 Dozen
Author: Andie Mitchell

Ingredients

  • 1/2 cup unsalted butter melted and cooled slightly
  • 1 cup packed brown sugar
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 ½ cups finely grated zucchini
  • 1 cup walnuts optional

Instructions

  • Preheat your oven to 350°. Finely grate your zucchini (I don't bother peeling because I like the green color of the strands throughout the muffins) using a hand grater or a food processor if you're wise.
  • In a large bowl, mix the melted butter and sugar until well combined.
  • Add your eggs and vanilla (only one egg shown) and mix for 30 seconds.
  • Whisk the flour, baking soda, salt, cinnamon, and nutmeg in a separate medium bowl and add them to the wet ingredients, mixing just to combine.
  • Stir in the zucchini followed by the walnuts. Do not overmix.
  • Divide the batter evenly among a paper-lined muffin tin. I fill mine to the top so I was only able to make eleven muffins out of the batter.
  • Bake for about 22 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.

Notes

adapted from Simply Recipes