Zucchini is a staple at my house, but sometimes we buy or grow too much and it starts to go bad. Since I absolutely hate wasting food (especially produce), I always like to come up with fun and tasty ways to use everything. Zucchini is a perfect product to do that. Using a microplane, just shred the veggie before adding it to a truly delicious batter…but don’t squeeze out the excess moisture like some recipes recommend! I like to keep it wet; it adds so much moisture to the muffins! Since I usually associate muffins as a breakfast food, I sprinkle in warmly comforting spices such as cinnamon and nutmeg. The layers of flavor are great, and the end result is a moist “healthy” muffin that will be gobbled up by your friends and family. My folks reallyyyyy love it when I make this recipe, so try it out and let me know if your loved ones enjoy it as much as mine do!
1 cup extra virgin olive oil
1 ¾ cup sugar
2 cups zucchini (grated)
3 teaspoon pure vanilla extract
3 cups flour
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Preheat your oven to 350 degrees Fahrenheit.
Put muffin cups into your muffin tin (about 24 muffins).
In a large bowl, mix together the eggs, oil, sugar, zucchini, and vanilla until thoroughly combined.
In another large bowl, sift together the flour, cinnamon, nutmeg, baking soda/powder, and salt. Add this dry mixture to the zucchini mixture. Mix to combine.
Spoon the batter into the muffin cups, filling them about ¾ of the way full.
Put the muffin tins into the oven and bake for 22-25 minutes (or until a toothpick inserted into the center of a muffin comes out clean).
Allow to cool completely.
Serve and enjoy!