What do you do when you are given five big zucchini?
Make muffins of course and that is just what I did.
As my family can contest to I am not a great cook by no means but baking I can do.
Below is the recipe that I used and I hope you enjoy them as much as our family does.
Makes 24 muffins and you can use cupcake liners or cooking spray to prepare your pan.
- Unsalted butter, for coating the pan (if needed)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 14 ounces zucchini (about 3 to 4 medium zucchini), ends trimmed, grated on the large holes of a box grater (about 3 cups) Directions
- Heat the oven to 350°F and arrange two racks to divide the oven into thirds. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.
Fill the muffin wells about two-thirds of the way. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.
Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.
Credit: Photos were taken in my kitchen and property of this blog.